This Tuscan butter shrimp brings the flavors of Tuscany to your table with minimal effort and maximum taste.
It’s a quick, elegant dinner that’s perfect served over rice or pasta, or simply alongside a side salad and baked potato. It also pairs beautifully with steak or grilled chicken.
What makes this dish Tuscan?
The combination of tomato, Italian herbs, garlic, white wine, and cheese creates a rich, well-balanced sauce that evokes classic Tuscan flavors. The result is buttery, creamy, and deeply satisfying—restaurant-quality without the fuss.
What You’ll Need:
1 pound shrimp (fresh or thawed, deveined and peeled; tails on or off)
3 tablespoons butter
1 tablespoon minced garlic (about 2 large cloves)
1 teaspoon each dry marjoram, oregano, and basil (or 1 tablespoon Italian seasoning)
¼ cup dry white wine
½ cup heavy cream
1 ounce cream cheese
1 tablespoon tomato paste
½ cup packed fresh spinach
¼ cup grated Parmesan cheese
¼ teaspoon salt, more to taste
I used shrimp with tails on, but because the sauce is rich and thick, tails can make eating a bit messy. For a neater presentation, use tail-off shrimp or remove tails before cooking.
How to Make Tuscan Shrimp
Preheat a heavy skillet over low-medium heat for about 5 minutes—cast iron works great.
Add the butter, garlic, marjoram, oregano, and basil (or Italian seasoning). Cook for about 2 minutes, until the garlic just begins to brown.
Increase the heat to medium and pour in the white wine. Stir and cook 4–5 minutes until the wine reduces slightly.
Lower the heat and add the cream cheese and tomato paste. Cover for 1–2 minutes to soften them into the sauce.
Uncover the pan, add the cream and shrimp, and stir. Cook for about 5 minutes, stirring occasionally, until the sauce thickens.
When the sauce has thickened, remove from heat and stir in the spinach and Parmesan until the spinach wilts and the cheese melts—about 2 minutes.
Serve immediately over pasta or rice, or alongside grilled chicken or steak.
Shrimp Cooking Tips
If using raw shrimp, ensure they are fully cooked: opaque with pink and white coloring. Turn shrimp halfway through cooking for even doneness.
If using pre-cooked shrimp, add them near the end and heat just until warmed through to avoid toughening.
If using frozen shrimp, thaw in cool water for 10–15 minutes, drain, and pat dry before cooking.
Enjoy this creamy garlic Tuscan shrimp with family and friends—simple to prepare but rich enough for special occasions.
📋 Recipe
Tuscan Butter Shrimp
Ingredients
- 3 tablespoon butter
- 1 tablespoon garlic, minced (about 2 large cloves)
- 1 teaspoon marjoram, dry
- 1 teaspoon oregano, dry
- 1 teaspoon basil, dry
- ¼ cup white wine, dry
- 1 ounce cream cheese
- 1 tablespoon tomato paste
- ½ cup cream
- 1 pound shrimp, fresh or thawed, deveined and peeled (tail on or off)
- ¼ teaspoon salt, more to taste
- ½ cup spinach, fresh, packed
- ¼ cup Parmesan cheese, grated
Instructions
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Preheat a heavy skillet over low-medium heat for 5 minutes.
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Add butter, garlic, marjoram, oregano, and basil (or Italian seasoning).
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Cook about 2 minutes until the garlic just begins to brown.
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Increase heat to medium and add the wine. Stir and cook 4–5 minutes until reduced slightly.
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Reduce heat, add cream cheese and tomato paste, and cover 1–2 minutes to soften.
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Uncover, add cream, shrimp, and salt. Stir and cook about 5 minutes until the sauce thickens. If using raw shrimp, ensure they are opaque and pink all the way through, turning halfway through cooking.
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Turn off heat, stir in spinach and Parmesan until wilted and melted.
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Let sit 2 minutes, then serve hot over pasta, rice, or with your favorite grilled meat.
Nutrition
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