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Tuscan Shrimp

Alexis deBoschnek
Cook Time:
10 mins
Prep Time:
10 mins

Chef notes

If you’re a fan of Tuscan chicken, you’ll love this take with shrimp. While Tuscan shrimp doesn’t actually hail from Italy, this Italian-American-inspired dish highlights some of the most popular Italian ingredients including garlic, tomatoes and Parmesan cheese, all which add umami to the dish. 

Tuscan shrimp is all about delivering big flavor in a short amount of time. Shrimp is one of the fastest cooking proteins, making this dish a true weeknight dinner contender. You can have a cozy and comforting dinner on the table with a ton of vegetables in under 20 minutes. 

To make it, start by cooking the shrimp until just pink and opaque. It’s easy to overcook shrimp, so make sure you take them out of the pan as soon as they’re done cooking. Next, make the base of the sauce. Tomatoes get charred and softened along with spinach, spices, garlic and butter. Then, add the heavy cream and Parmesan and simmer until thickened. To cut some of the richness, stir in lemon zest and juice at the end of the cooking process. Serve over pasta, rice or crusty bread to enjoy all that saucy goodness.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.  

Technique Tip: To cut down on time in the kitchen, buy shrimp that’s already been deveined. While you can use shell-on shrimp, it’s a more pleasant (and less messy) eating experience to remove the shells before cooking. 

Swap Option: For a more concentrated tomato flavor, use 1 cup of chopped sun-dried tomatoes packed in olive oil and add them directly to the cream mixture.


  • 1 pound medium shrimp, peeled and deveined
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 cups cherry tomatoes
  • 2 tablespoons unsalted butter
  • 5 ounces baby spinach
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • zest and juice of 1 lemon
  • fresh basil leaves, to garnish
Fulfilled by



Pat the shrimp dry with a paper towel. Season both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.


Add the olive oil to a large pan set over medium-high heat. Once the oil begins to shimmer, add the shrimp and cook until pink, about 2 minutes. Flip the shrimp over and continue cooking until pink and opaque, about 1 more minute. Transfer the shrimp to a plate.


Add the tomatoes to the same pan and cook, stirring occasionally, until blistered and softened, about 3 minutes.


Add the butter, spinach, garlic, 1/2 teaspoon salt and red pepper flakes and cook, stirring occasionally, until the spinach has wilted, about 1 minute.


Add the heavy cream and Parmesan and cook, stirring occasionally, until the mixture begins to simmer. Reduce heat and simmer until slightly thickened, about 3 minutes.


Return the shrimp back to the pan along with the lemon zest and juice and stir to combine. Garnish with fresh basil and serve immediately.