Creamy Tucson Shrimp
Ingredients
For the Shrimp:
1 pound (450 g) large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
½ teaspoon paprika (optional, for color and mild smokiness)
For the Creamy Tuscan Sauce:
2 tablespoons butter
4 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
2 cups baby spinach leaves, loosely packed
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon dried Italian herbs (or use a mix of oregano, basil, and thyme)
¼ teaspoon crushed red pepper flakes (optional, for a gentle heat)
Salt and pepper, to taste
Fresh parsley or basil, chopped (for garnish)
Directions
Start by patting the shrimp dry with paper towels — this ensures a good sear later. Season them with salt, pepper, and paprika.
In a large skillet, heat olive oil over medium-high heat. Once the oil shimmers, add the shrimp in a single layer. Cook for about 1–2 minutes per side, just until they turn pink and opaque.
Remove the shrimp from the pan and set them aside. Don’t overcook — they’ll go back in later to soak up all that creamy Tuscan goodness.
In the same skillet, add butter. When it melts, toss in the minced garlic. Sauté for 30 seconds to 1 minute, just until fragrant — be careful not to brown it.
Add the chopped sun-dried tomatoes next. They’ll sizzle and release their oils, creating a deeply aromatic base that gives the sauce its iconic Tuscan flavor. Stir for 1–2 minutes to let everything meld.
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Pour in the heavy cream, stirring gently to combine. Bring to a simmer over medium heat. Then, sprinkle in the Parmesan cheese, stirring until it melts into the sauce.
Add the Italian herbs, red pepper flakes, salt, and black pepper. The sauce will start to thicken slightly, coating the back of your spoon beautifully.
If the sauce seems too thick, add a splash of water, milk, or chicken broth to adjust consistency.
Now add the baby spinach. Stir until it wilts — this usually takes about a minute. The vibrant green color against the creamy sauce gives this dish its signature look.
Return the cooked shrimp to the skillet, gently tossing them in the sauce. Let them simmer together for about 2–3 minutes, allowing the flavors to meld and the shrimp to fully absorb the creamy Tuscan sauce.
Taste and adjust seasoning if needed — sometimes an extra sprinkle of Parmesan or a tiny dash of salt can elevate the dish even more.
Transfer your Creamy Tuscan Shrimp to a serving bowl or plate. Garnish with fresh basil or parsley, a light dusting of Parmesan, and maybe a drizzle of olive oil for a beautiful finish.
