- 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (or white wine for added flavor)
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 tbsp fresh basil, chopped (plus more for garnish)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the Shrimp: In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and sizzling, add the shrimp to the skillet in a single layer. Season the shrimp with salt, pepper, and paprika (if using). Cook for 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Remove the shrimp from the skillet and set aside.
- Make the Creamy Sauce: In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Sauté for 1-2 minutes, stirring occasionally, until the garlic becomes fragrant and the tomatoes start to release their oils. Pour in the heavy cream and chicken broth (or white wine), stirring to combine. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, or until it starts to thicken slightly.
- Finish the Sauce: Stir in the grated Parmesan cheese, red pepper flakes (if using), and fresh basil. Continue to cook the sauce for another 2-3 minutes, allowing the cheese to melt and the sauce to become creamy. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
- Combine the Shrimp and Sauce: Return the cooked shrimp to the skillet, tossing them in the creamy sauce to coat evenly. Let the shrimp simmer in the sauce for 1-2 minutes, ensuring they are heated through and infused with all the flavors of the sauce.
- Serve: Once everything is well combined, transfer the creamy Tuscan shrimp to serving plates. Garnish with freshly chopped parsley and basil for a pop of color and freshness. Serve immediately with pasta, rice, or a side of crusty bread to soak up all the creamy sauce!
Notes
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