This creamy Tuscan shrimp has been my go-to when I want something that feels indulgent but comes together in under 20 minutes. I first made a version of this during a busy spring week when I had a bag of frozen shrimp and pantry staples to use up. The bright pop of sun-dried tomatoes and the herbaceous lift from basil transformed a simple cream sauce into something my family still asks for whenever we want an easy, show-stopping dinner. The shrimp stay tender and the sauce coats everything in a silky finish; it’s rich but balanced by lemon and leafy greens.

I love this dish because it bridges comfort food and weeknight practicality. It’s decadent enough for guests yet uncomplicated enough for a rushed weeknight: 10 minutes of prep and roughly 10 minutes of cooking. Texture plays a big role here—the slight chew of shrimp, the soft wilted spinach, and ribbons of basil offer contrast while the sun-dried tomatoes add a chewy, tangy note. Over the years I’ve adapted little details like draining oil-packed tomatoes and finishing with a squeeze of lemon that brightens the whole skillet.

Ingredients

• Shrimp (1 pound): Use 31-40 count peeled, deveined shrimp for even cooking and a meaty bite. Frozen is fine—thaw completely and pat dry to avoid watering down the sauce.
• Butter (2 tablespoons): Gives richness and helps form a quick roux with the flour for a silky sauce; unsalted lets you control seasoning.
• All-purpose flour (1 teaspoon): A small amount to thicken the cream slightly; whisked into melted butter to avoid lumps.
• Garlic (4-5 cloves): Fresh and minced for that immediate garlicky aroma—use a microplane or fine mince for even distribution.
• Heavy cream (1 cup): Also called whipping cream—this is what gives the sauce its decadent texture; half-and-half can be used for a lighter finish.
• Lemon juice (1/2 teaspoon): Just a touch to brighten the cream and cut the richness—freshly squeezed is best.
• Italian seasoning (1/4 teaspoon): A pinch adds basil, oregano, and thyme notes; use dried oregano and basil if you prefer more control.
• Sun-dried tomatoes (1/4 cup): Chopped or julienned. Tomatoes packed in oil work beautifully—drain the oil and reserve if you want to boost flavor in the pan.
• Baby spinach (1-2 cups packed): Fresh leaves wilt quickly and add color and a mild vegetal note; pack lightly when measuring.
• Fresh basil (handful, about 1/4 cup thin strips): Adds a burst of herbal brightness—slice into ribbons just before serving for the best aroma.
• Salt & black pepper: Season at the end to taste; start light and finish after the sauce has reduced slightly.
• Optional: Grated Parmesan for serving and extra lemon wedges for squeezing over the top.

Instructions

Make the base: Melt 2 tablespoons butter over medium-high heat in a large skillet. Sprinkle in 1 teaspoon flour and stir constantly for about 60 seconds to cook the raw flour taste—this forms a light roux that helps the sauce cling to the shrimp. Sauté the garlic: Add 4 to 5 cloves minced garlic and cook 20–30 seconds until fragrant but not browned; garlic browning will lend a bitter edge, so watch closely and reduce heat if needed. Add cream and seasonings: Pour in 1 cup heavy cream, then stir in 1/2 teaspoon fresh lemon juice and 1/4 teaspoon Italian seasoning. Add 1/4 cup chopped sun-dried tomatoes. Bring to a gentle simmer; reduce heat if it bubbles aggressively. Let it simmer 1–2 minutes to meld flavors and slightly thicken. Cook the shrimp: Add 1 pound peeled, deveined shrimp in a single layer if possible and cook 4–6 minutes, stirring gently. Shrimp are done when opaque and just firm—avoid overcooking, which makes them rubbery. The sauce should be slightly thickened and silky. Finish with greens and herbs: Add 1–2 cups packed baby spinach and a handful (about 1/4 cup) fresh basil ribbons. Cook another 1–2 minutes until the spinach wilts and the basil softens. Taste and season with salt and freshly ground black pepper. Serve immediately with an optional squeeze of lemon and grated Parmesan.

Storage Tips

Allow the pan to cool slightly before transferring leftovers to an airtight container. Refrigerate for up to 3 days; reheat gently over low heat on the stovetop or in a microwave at 50 percent power to avoid breaking the cream. If freezing, portion into single-serve containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the sauce may separate slightly after freezing—stir in a splash of cream or a small knob of butter while reheating to restore silkiness.

Ingredient Substitutions

If you prefer a lighter version, substitute half the heavy cream with low-fat milk or use half-and-half; the texture will be slightly less rich but still satisfying. For a dairy-free version, use a plant-based cream and dairy-free butter, though the flavor profile will shift. Swap sun-dried tomatoes for roasted cherry tomatoes if you want a juicier, fresher note—use about 1/2 cup halved. To make it gluten-free, replace the flour with 1 teaspoon cornstarch mixed with a tablespoon of cold water.

Serving Suggestions

This pairs beautifully with fresh pasta—linguine or fettuccine both pick up the sauce nicely—or spooned over rice or creamy polenta for a comforting bowl. For lighter plates, serve alongside roasted vegetables or a crisp green salad. Garnish with extra basil ribbons, a sprinkling of grated Parmesan, and lemon wedges. For a rustic presentation, serve in the skillet with crusty bread for tearing and dipping.

Cultural Background

This skillet melds Italian flavors with an American comfort-food sensibility; sun-dried tomatoes and basil are classic Mediterranean ingredients, while the heavy cream finish reflects a modern, indulgent twist found in many Italian-American preparations. Dishes combining seafood, cream, and herbs have long been part of coastal cooking traditions, where fresh catches are paired with simple, bold flavors to let the seafood shine.

Seasonal Adaptations

In summer, swap sun-dried tomatoes for blistered fresh cherry tomatoes and add lemon zest for a brighter finish. In winter, stir in a handful of roasted mushrooms or use kale instead of spinach for a heartier green. For holiday gatherings, increase quantities, keep warm in a shallow ovenproof dish at 200°F, and finish with a shower of shaved parmesan right before serving for added richness.

Meal Prep Tips

Cook the sauce and shrimp, cool, and store in single-portion containers for grab-and-go lunches. Pack a small lemon wedge and a container of grated Parmesan separately to add at serving time. When reheating for meal prep, warm gently and add a splash of cream or water if the sauce has thickened. If you plan to freeze, freeze the sauce without the spinach and basil; add fresh herbs when reheating to preserve bright flavor.

Final note: this dish is an easy way to make weeknights feel special. With a handful of pantry items and a quick 20-minute timeline, you get a vibrant, restaurant-style skillet that’s easy to adapt and even easier to love. Try it once and you’ll see why it became a repeat request at my table.