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This Creamy Tuscan Butter Shrimp recipe is spicy and made with a light creamy sauce, garlic, and sun-dried tomatoes. A restaurant-quality recipe that’s easy to make, low in carbs, and the whole family will enjoy. Ready in just 20 minutes and it’s so good!

top view of black skillet with creamy shrimp with metal spoon in skillet
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This Creamy Tuscan Shrimp recipe is perfect for those who are on a high-fat, and high-calorie diet and may not work for everyone.

Tuscan butter shrimp recipe is made with fresh garlic cloves, heavy cream, sun-dried tomatoes, fresh basil, chili, cayenne pepper, Italian seasoning, and a few other simple ingredients. It is so easy to make and all it takes is just 20 minutes to put this together. We love shrimp because they are high in protein and low in fat but you may swap it with any other protein of your choice.

You will also love my Shrimp Risotto Recipe if you prefer a one-pot shrimp meal.

Recipe Summary

  • Quick and easy: If all you have is 30 minutes on hand to put something together then this shrimp recipe will come to the rescue because it only takes 20 minutes to make.
  • Versatile: You can serve this creamy butter shrimp with anything. whether you choose to serve it with rice, pasta, potatoes, or mashed potatoes, you can’t go wrong. We have some serving suggestions for you further down.
  • So tasty: You will love how tasty and delicious this dish turns out. You have to try it and come back and say it yourself.
top view of creamy shrimp with lemon and basil garnish  in a black skillet with metal spoon in skillet

Ingredients needed

  • Shrimp: peeled and deveined. We recommend you use raw shrimp instead of cooked shrimp. They can be frozen and thawed ahead
  • Butter or Ghee
  • Garlic Cloves: use fresh garlic cloves, and this ingredient is a must,. Using garlic powder instead is fine but won’t be as tasty.
  • Heavy Cream: or you may use canned coconut milk
  • Gluten-free Flour: or any flour of your choice.
  • Lemon Zest: that zesty addition gives it a nice touch
  • Italian Seasoning Mix
  • Red Pepper Flakes, optional
  • Cayenne pepper Powder: make it as spicy as you can handle. Start with 1/2 teaspoon.
  • Sun-dried Tomatoes Chopped, there are two types, canned in oil or packets. The ones in oil will have a more intense color and flavor, but either works.
  • A handful of freshly chopped basil leaves picked and chopped
  • Sea salt and pepper, to taste

How to make Tuscan Shrimp

  • Melt butter in a large skillet or nonstick pan over medium heat. Add the garlic and cook for about 30 seconds, or until fragrant.
  • Meanwhile, in a bowl, whisk flour and heavy cream until well combined, then pour it into the pan.
  • Stir in the lemon zest, Italian seasoning, chili/red pepper flakes, cayenne powder, and sun-dried tomatoes. Lower the heat and simmer for about 3-4 minutes, or until the sauce starts to thicken.
  • Add the shrimp and cook until becomes pink and curly. About 4-5 minutes.
  • Take off the heat and stir in the basil. Season with salt and pepper if needed and enjoy!
close up of metal spoon getting a creamy shrimp from skillet with basil garnishes near it

Notes and tips

  • The creamy Tuscan sauce is going to be high in fat because of the heavy cream, but this can be swapped with canned coconut milk, a combination of milk and cream cheese, or Greek yogurt and cream cheese.
  • Consider adding some other veggies like chopped kale, green beans, broccoli, or asparagus.
  • Do not overcook the shrimp so it doesn’t come out chewy and rubbery. You will know when the shrimp is cooked through when it curls up and turns pinkish. Which usually doesn’t take more than 4-5 minutes

Storage and Reheating

  • Storing: Store leftovers in a container in the fridge for up to 4 days. We do not recommend freezing this creamy Tuscan shrimp because once thawed it may curdle and not appetizing.
  • Reheating: Reheat the leftovers in the microwave for 60-90 seconds until heated through.
top view of black skillet with creamy shrimp and spoon in skillet, next to skillet on top left there are 2 lemon wedges and top right twi basil leaves

Frequently asked questions

What is a Tuscan cream sauce made of?

A Tuscan cream sauce is generally a creamy garlic butter-based sauce made with the addition of some seasonings and sun-dried tomatoes. Other additions that can be added to the Tuscan-inspired sauce are fresh basil, fresh spinach, and fresh cherry tomatoes.

How many calories are in Tuscan butter shrimp?

This will all depend on the ingredients used to make the Tuscan shrimp and the size of the serving. The calories per serving will range between 200-400 calories per serving. A single serving of our creamy Tuscan shrimp is 270 calories, with 18g of protein and 7g of carbs. The calories can be cut down by using healthier swaps like using coconut milk instead of heavy cream.

Can I use frozen shrimp to make Tuscan shrimp?

If you would like to use frozen shrimp for this Creamy Garlic Tuscan Shrimp Recipe, you can. Remove the frozen shrimp from the bag and place it in a colander. Run cold water over the frozen shrimp for a few minutes. This will thaw out the crystals on the shrimp. Alternatively, you can also just place it in a bowl of cold water and wait a few minutes. Shrimps do not need too much time to thaw out.

top view of black skillet with creamy shrimp and lemon wedge garnish with fresh basil leaves

What to serve with Tuscan Shrimp

top close up view of s skillet with creamy shrimp with a metal spoon in the skillet along with lemon wedges

More shrimp recipes

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4.85 from 60 votes

Creamy Tuscan Butter Shrimp

By: Rena
Servings: 6
Prep: 10 minutes
Cook: 10 minutes
0 minutes
Total: 20 minutes
top view of Tuscan shrimp in a creamy sauce in black skillet with metal spoon in skillet and on top left there are 2 lemon wedges next to the skillet
Easy to make sauteed with Shrimp in a Creamy Tuscan sauce that is rich, decadent, and made with heavy cream, garlic, sun-dried tomatoes, and other simple ingredients. Ready in 20 minutes.

Ingredients

  • 1 ½ lb Shrimp, peeled and deveined
  • 2 Tbsp Butter, or Ghee
  • 4 Garlic Cloves, pressed
  • 1 Cup Heavy Cream, or coconut cream/milk in can
  • 1 Tsp Gluten-free Flour, or any flour of choice
  • ½ Tbsp Lemon Zest
  • 1 Tbsp Italian Seasoning Mix
  • 1 Tsp Chili Flakes/ red pepper flakes, or to taste
  • 1 Tsp Cayenne Powder, optional if you can't handle spice
  • ¼ Cup Sun-dried Tomatoes, Chopped
  • A handful of freshly chopped basil leaves picked and chopped
  • Sea salt and pepper, to taste

Instructions

  • Melt butter in a large skillet or nonstick pan over medium heat. Add the garlic and cook for about 30 seconds, or until fragrant.
  • Meanwhile, in a bowl, whisk flour and heavy cream until well combined, then pour it into the pan.
  • Stir in the lemon zest, Italian seasoning, chili flakes, cayenne powder, and sun-dried tomatoes. Lower the heat and simmer for about 3-4 minutes, or until the sauce starts to thicken.
  • Add the shrimp and cook until becomes pink and curly. About 4-5 minutes.
  • Take off the heat and stir in the basil. Season with salt and pepper if needed and enjoy!

Video

Notes

Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 270kcalCarbohydrates: 7gProtein: 18gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 198mgSodium: 694mgPotassium: 357mgFiber: 1gSugar: 3gVitamin A: 1196IUVitamin C: 4mgCalcium: 113mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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Recipe Rating




57 Comments

  1. 5 stars
    I made this with a few changes. Substituted the cayenne & red pepper flakes for creole seasoning that I use in my jambalaya dish. Also I was out of flour so I used cornstarch and just 1/2 & 1/2 in place of heavy cream. After zesting the lemon I squeezed in 1/2 for extra lemon flavor. It was delicious! I thank you for the recipe.

  2. 5 stars
    Served it with zoodle by simply mixing it with the sauce after the heat was off – so simple and delicious!

      1. 5 stars
        Made this tonight abd served it over red lentil pasta with a side of asparagus. Overall it was very good. The sauce was WAY too thick. I ended up adding a lot of extra cream. But, that being said, tge flavor was delicious. Perfect amount of heat. Really really good! Next time I’ll just use 50% half & half and 50% heavy cream to thin it out a bit.

        We’re very impressed. I rarely comment on recipes I try from the internet because I end up making a whole lot of subs abd changes.. but this one is a keeper. Thank you for sharing!

  3. 5 stars
    This dish was delicious and easy. Instead of chili flakes I added crushed red peppers I also substituted salt and pepper with lemon pepper. My husband loved it.

  4. Hello, this recipe is one I am going to try. One question, do you use sun-dried tomatoes in oil or just the dry ones? Thank you.

    1. Either one you use will be fine. In the images, I used the dry ones which didn’t make the sauce look too orange. If you look at the video I used the ones in oil. It makes it gives it more color and flavor. But either one would be fine.

  5. 5 stars
    Omg I am awful at cooking but this was amazing and I didn’t mess it up! My husband said it taste like an entree from an expensive restaurant!! Yea!! Thank you for a wonderful dinner recipe!

    1. That was a typo actually. You can use heavy cream and it will taste much better than milk and great keto-option.

  6. Hi, I’m new to keto and I’m wondering with the nutrition facts listed, is this for the entire recipe or how it broken down Into servings? Thanks

  7. 5 stars
    Made this tonight and it was so yummy!! My daughter and her husband loved it. This is a keeper for sure! Served with fettuccini, salad and Italian bread.

  8. 5 stars
    Hello! I stumbled across your blog some time ago and enjoy all the recipes! The Spaghetti Squash Bake looks yummy! Several in our family are on the GAPS diet right now and we are always looking for new recipe ideas! Thanks for sharing!

  9. 5 stars
    I doubled this recipe.
    The Italian seasoning was too powerful for my liking. Sauce thicken up to me had to loosen it up some by adding more heavy cream & splash of whole milk. Added more butter.
    I’m a fan of parmesan cheese added that as well to try to kill the Italian seasoning taste. I added too much crush pepper & cayenne tad on the spicy side. I personally like spicy food.
    Good easy recipe. I’d cut back on the Italian seasoning

  10. 5 stars
    Made this last night used whole milk added 1tsp minced ginger used julienned baby spinach . Served it over riced cauliflower thought I made enough for leftovers but my husband ate it all in one night. Very easy have all ingredients prepped comes together in 5 to 10 mins.

  11. 5 stars
    His recipe is easy and delicious! used half and half instead of heavy cream. Will definitely make again. My family loved it. Next time will try making with Almond Milk.

  12. Hi, I’m planning on making this recipe this week! I’m just wondering wether I’m supposed to use the thick canned coconut milk or the thinner stuff from the carton? If someone could help me out I’d be really grateful, thank you!