My linguine with clam sauce pairs al dente pasta with savory clams in a simple yet elegant white wine garlic sauce. It’s the fanciest, easiest dish you’ll make all week. Want more seafood recipes? Try my pan-seared monkfish, baked soc…
My linguine with clam sauce pairs al dente pasta with savory clams in a simple yet elegant white wine garlic sauce. It’s the fanciest, easiest dish you’ll make all week. Want more seafood recipes? Try my pan-seared monkfish, baked sockeye salmon, or seafood boil next. Whenever my family and I go out for Italian, I…
This flavorful Tuscan shrimp recipe impresses everyone—the perfect easy dinner! We also call it “Marry Me Shrimp”, a meld of…
This flavorful Tuscan shrimp recipe impresses everyone—the perfect easy dinner! We also call it “Marry Me Shrimp”, a meld of juicy shellfish with sun-dried tomatoes, spinach, and a creamy garlic sauce. Serve with pasta, rice, or veggies for a fun meal!
Why we love this recipe
Maybe you’ve heard of Tuscan chicken—what about Tuscan shrimp? This rock solid meal idea stars a protein cooked in a creamy sauce with sun-dried tomatoes and spinach. While chicken is a popular way to serve it, we love making it with shrimp as a seafood option!
The juicy shrimp shines in the creamy, lemony sauce, surrounded by tangy capers and chewy sun-dried tomatoes. It’s so quick and simple to whip up, and pleases any shrimp lover—hands down! We love serving it with rice to keep it as a gluten-free dinner idea, but you can also serve with pasta or sauteed veggies to round out the meal. As two cookbook authors, we’re always looking to make reliable easy dinner ideas: and this one is a big winner in our house.
Featured reader comment
“We made the Tuscan Shrimp tonight and it was most delicious! The sauce had so much rich flavor, we used half and half and whole milk. The jammy strips of sun dried tomatoes were a really yummy surprise. The recipe was thorough and easy to follow. Another incredibly delicious recipe from A Couple Cooks!” -Renata
Ingredient notes for Tuscan shrimp
We like to call this Tuscan shrimp recipe “Marry Me Shrimp,” because if you make it for someone they just might offer a marriage proposal! But in all seriousness, it’s similar to the recipe “Marry Me Chicken”, which also features a creamy sauce with sun dried tomatoes. Here’s what you’ll need for this recipe and a few notes on whether substitutions work:
Medium shrimp: Use deveined medium shrimp for this recipe (they may be labeled 41 to 50 count), either shelled or tail on. Use either fresh or frozen; we find fresh shrimp is slightly better—and if you can, buy wild caught.
Olive oil and salted butter: A combination of olive oil and butter makes a rich, flavorful sauce.
Fresh garlic: Fresh garlic is required for the best flavor; do not substitute jarred garlic. If necessary, substitute ½ teaspoon garlic powder.
Sun dried tomatoes: The bright flavor of sun dried tomatoes makes the dish! We do not suggest using a sun dried tomato substitute here.
Capers: Capers add a salty, briny pop—use them if at all possible. If you don’t have them, add a few more pinches of salt.
Heavy cream and milk: We like using a combination of heavy cream and milk, but you can also use half and half. The richness of the cream makes the body of the sauce, so we don’t recommend using only milk.
Ways to serve Tuscan shrimp
There are many ways to serve Tuscan shrimp—which makes it a very versatile recipe for serving! Here are a few ideas for making it into a quick and easy dinner idea:
Add pasta like linguine, penne, spaghetti, or bucatini
If you’d like to serve this Tuscan shrimp as a dish where the pasta is mixed into the sauce, here’s what to do.
Add 8 ounces pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of shrimp once they are cooked.
Gently mix through the sauce until combined.
Storing leftovers
This Tuscan shrimp recipe is best served the day it is made. You can store leftovers up to 3 days refrigerated. However, Alex and I are not huge fans of next day shrimp (just our personal preference), so we find it’s best within a day or so. Reheat gently on the stovetop before serving.
This Tuscan shrimp recipe is gluten-free and pescatarian.
Frequently asked questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, just make sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture.
How do I know when the shrimp is cooked?
Shrimp cooks quickly, so keep a close eye on it. It’s done when it turns pink and opaque throughout. Overcooked shrimp will be tough and rubbery.
What can I serve with Tuscan shrimp?
This dish pairs well with a variety of sides. Try serving it over pasta, rice, or mashed potatoes. You could also serve it with crusty bread to soak up the delicious sauce.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can measure out the sauce and vegetable ingredients ahead of time and store them separately in the refrigerator. Cook the shrimp just before serving to ensure it stays tender and juicy.
This flavorful Tuscan shrimp recipe impresses everyone—the perfect easy dinner! We also call it “Marry Me Shrimp”, a meld of juicy shellfish with sun-dried tomatoes, spinach, and a creamy garlic sauce. Serve with pasta, rice, or veggies for a fun meal!
Ingredients
1 1/2 pounds medium shrimp, tail on (wild caught if possible)
Pat the shrimp dry with a paper towel. Place it in a bowl and mix with ¾ teaspoonof the salt, garlic powder, onion powder, oregano, and a few grinds of black pepper.
Add the olive oil to a large skillet and heat over medium heat. In a large skillet, heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and nearly cooked through, turning them with tongs (they will become fully cooked when adding back to the sauce at the end). Remove to a plate.
Place the pan over low heat and melt the butter. Then add the minced garlic and sun dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining ¼ teaspoon kosher salt. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan.
Add the spinach and cook until wilted, about 1 minute, then return the shrimp to the pan and warm it for about 1 minute, spooning the sauce over the shrimp. Serve topped with the sauce and grated Parmesan cheese.
If serving with pasta: add in 8 ounces pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately. Leftovers store for up to 1 day refrigerated.
My creamy seafood lasagna features layers of cheesy white sauce, ricotta cheese, pasta, and a decadent seafood mix. It’s quick to make and perfect for busy weeknight dinners. Love seafood recipes? Try my sauteed shrimp, honey garlic salmon, and s…
My creamy seafood lasagna features layers of cheesy white sauce, ricotta cheese, pasta, and a decadent seafood mix. It’s quick to make and perfect for busy weeknight dinners. Love seafood recipes? Try my sauteed shrimp, honey garlic salmon, and sauteed salmon next. Don’t get me wrong – I love traditional lasagna made with layers of…
My seafood pasta recipe combines al dente pasta with a homemade red sauce and perfectly cooked seafood. Use a frozen seafood blend to make a fancy yet convenient dish! Craving more seafood recipes? Try seafood soup, seafood lasagna, and sauteed shrimp….
My seafood pasta recipe combines al dente pasta with a homemade red sauce and perfectly cooked seafood. Use a frozen seafood blend to make a fancy yet convenient dish! Craving more seafood recipes? Try seafood soup, seafood lasagna, and sauteed shrimp. When pasta night rolls around (which is quite often), I need new recipes to…
Our easy grilled shrimp uses bold spices, a little lemon, and just a hint of heat. No marinating required! Cook directly on the grill or use skewers. Either way, it’s ready in just 16 minutes
The post Easy Grilled Shrimp appeared first on The Stay At H…
Our easy grilled shrimp uses bold spices, a little lemon, and just a hint of heat. No marinating required! Cook directly on the grill or use skewers. Either way, it's ready in just 16 minutes
Our easy Shrimp Alfredo recipe has tender shrimp in a creamy and flavorful sauce and it’s ready in just 20 minutes. It’s a restaurant worthy dish for a fraction of the cost. Looking for more seafood recipes? Try this Poke Bowl, Cedar Plank Salmon, or Shrimp Tacos! How to make Shrimp Alfredo: Cook pasta according…
Our easy Shrimp Alfredo recipe has tender shrimp in a creamy and flavorful sauce and it’s ready in just 20 minutes. It’s a restaurant worthy dish for a fraction of the cost.
I can’t think of a better comfort food meal than homemade Shrimp Alfredo; It’s creamy, flavorful, and hits the spot every single time. But mostly, I love how it’s fast enough for a weeknight, but fancy enough for any special occasion. Meals made in 30 minutes or less are my jam!
How to make Shrimp Alfredo:
Cook pasta according to package instructions, drain and set aside. Grate parmesan cheese and set aside to come to room temperature. This will help it melt smoothly in the sauce.
Make Alfredo Sauce: Melt butter in a large pan then add garlic, stirring frequently for one minute then pour in cream, bringing to a simmer for 3-4 minutes, stirring often. Whisk in parmesan cheese over low until smooth then season with salt and pepper to taste. Toss in noodles.
Cook Shrimp: Season shrimp with salt and pepper then melt a tablespoon butter in a large skillet over medium high heat. Add shrimp and cook until pink, about 2-3 minutes. Serve noodles with a scoop of shrimp on top then garnish with fresh parsley, if desired. Serve with crusty bread and a wedge salad.
Recipe Variations:
Lighter Alfredo Sauce: Replace the heavy cream with whole milk or half and half. It won’t be as creamy, so you can thicken it up with a cornstarch slurry. For an even healthier version, use the sauce in my Skinny Chicken Alfredo recipe.
Add More Seafood: Top with Seared Scallops to make delicious seafood alfredo.
Add Chicken: I love to toss in grilled chicken for a Chicken and Shrimp Alfredo.
Vegetables: Add steamed broccoli right before serving, or any of your favorite cooked vegetables.
Cajun: Sprinkle shrimp with cajun seasoning before cooking then add ½ teaspoon cayenne pepper to the alfredo sauce, or more if spicy.
Cook pasta according to package instructions. Drain and set aside.
Grate parmesan cheese and set aside, to allow it to come to room temperature.
Alfredo Sauce: Heat a large sauce pan over medium heat. Add butter and cook until melted. Add garlic, stirring frequently for 1 minute. Add cream and whisk to combine, bring to a simmer and cook for 3-4 minutes, stirring often. Turn heat to low and add parmesan cheese, whisking until smooth. Season with salt and pepper to taste. Add pasta and toss to coat.
Season shrimp with salt and pepper. Melt 1 tablespoon butter or oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes.
Serve noodles with a few shrimp on top. Garnish with fresh parsley, if desired.
Video
Notes
Parmesan Cheese: Avoid using pre-shredded parmesan as it won’t melt as smoothly or taste as good as freshly grated. Healthier Alfredo Sauce: substitute milk or half and half for the cream. Add a cornstarch slurry, if needed, to thicken the sauce. Or use the sauce from our Skinny Chicken Alfredo recipe.Seafood Alfredo: Add Seared Scallops to make this a heavenly seafood alfredo!Chicken and Shrimp Alfredo: Cook some chicken in a hot oiled skillet, before cooking the shrimp.Cajun Shrimp Alfredo: Season shrimp with cajun seasoning before cooking. Add ½ teaspoon cayenne pepper to alfredo sauce (or more, if you want it spicy).
Master steamed whole Dungeness crab at home. Our easy recipe ensures sweet, tender meat every time. Includes tips for perfect cooking and serving.
The post Steamed Whole Dungeness Crab Recipe appeared first on Girl Carnivore.
Master steamed whole Dungeness crab at home. Our easy recipe ensures sweet, tender meat every time. Includes tips for perfect cooking and serving.
Raise your hand if you always go for the crunchy shrimp appetizer at parties. For those of you like me with your hands in the air, these garlic butter shrimp will rise to the top of your easy shrimp recipes list.
Our tangy twist is inspired by freakin’ delicious Hawaiian-style garlic butter shrimp, and we’re using flour to get that super crispy outer crunch. This easy garlic butter shrimp recipe makes a great appetizer for all you seafood lovers, or even as part of a main course with bread, pasta or white rice.
Hawaiian-style garlic butter shrimp is famous because of its crunch and the best flavor, with lots of fresh garlic and citrus. You can find it at food trucks all over the island! Because we want to do this recipe justice, we use all-purpose flour to get that crunch. The crunch has another purpose here: it creates lots of craggy texture for the garlic butter to cling to the shrimp.
We don’t use white wine here, which is generally in buttery shrimp recipes like this one. If you feel like you’re missing it, you can certainly add it in, or even use beer or chicken broth to deglaze the skillet.
Here’s a little secret: the “fresh” shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water. That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the so-called fresh shrimp you’re seeing for our garlicky shrimp are right off the boat, you’re better off buying frozen shrimp.
How to Make Garlic Butter Shrimp
Bring your fire to medium-high heat (around 350 degrees Fahrenheit) for direct cooking. Next, add a large skillet — preferably cast iron — to the fire for about a minute before you start cooking.
Pat your 1.5 pounds of shrimp completely dry, then generously season the raw shrimp with 1/4 cup Smoked Garlic Jalapeño Lager Rub (or your favorite seafood rub) and 2 tablespoons of all-purpose flour.
Next, add 2 tablespoons olive oil and 6 tablespoons of unsalted butter to melt in the skillet. Then, add the 1/4 cup minced garlic and let it brown for 90 seconds. Once the garlic has browned, add your shrimp in batches to the skillet. Make sure to not overcrowd the pan and cook those shrimp for about 90 seconds on the first side.
Flip the shrimp over, stir and continue to cook the shrimp for another 1-2 minutes until fully done. It should only take about 2-3 minutes to cook the shrimp. When the sauteed shrimp are done, pull the whole skillet off the fire to cool.
Garnish the skillet with chopped green onions, juice from 1 medium lemon and crusty bread. Serve and enjoy!
What to Serve with Garlic Butter Shrimp
These lemony garlic butter shrimp are a great appetizer, but you can easily turn them into a complete meal. For an easy and delicious dinner, serve with the crusty bread I recommend and a simple green salad. You could also serve the garlic butter shrimp white rice, cauliflower rice, your favorite pasta shape or zucchini noodles.
Leftovers and Reheating
Because you don’t want to lose that crunch, these succulent shrimp are best eaten on the day they’re made. Still, if you do end up with leftovers, store the shrimp in an airtight container in the fridge. Once you’re ready to eat, heat them in a 350-degree oven or your air fryer for 5-10 minutes. Just enough to warm them up!
What size shrimp should I use for garlic butter shrimp?
The selection for your favorite shrimp recipes can be overwhelming! You’ll see mini, medium, large, jumbo and colossal at the grocery store. All these sizes also have a number on them, which details how many shrimp you get per pound.
Smaller shrimp tend to be best for pastas or salads. For dishes like this, where the shrimp is the star, you want to go big for the size of your shrimp. For that reason, a larger shrimp like jumbo shrimp are the best, which gets you 21-25 shrimp per pound.
How do I peel and devein shrimp?
To clean the shrimp for this lemon garlic butter shrimp recipe, you’ll need to remove the shell and use a paring knife to make a small slit along the back of the shrimp. Then, use the tip of the knife to get under the vein and gently pull it out.
I can think of fewer people out there who have cooked more shrimp than Emeril Lagasse. He’s got a great step-by-step video to show you how to do it!
If I go that route, what kind of beer or wine should I use to deglaze the pan?
Because white wine is classic here, you can’t go wrong with using that liquid. If you choose beer, I think a light lager would be perfect, since the flavor would pair nicely with the Smoked Jalapeño Lager Rub!
Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking.
Pat your shrimp completely dry, then generously season with Smoked Garlic Jalapeno Lager Rub (or your favorite seafood rub) and your flour.
First, add your olive oil and butter to melt in the skillet. Next, add the minced garlic and let it brown for 90 seconds.
Add your shrimp in batches to the skillet (make sure to not overcrowd the pan) and cook for about 90 seconds on the first side. Flip the shrimp over.
Continue to cook the shrimp for another 1-2 minutes until fully done. When the shrimp are done, pull the whole skillet off the fire to cool.
Garnish the skillet with chopped green onions, lemon juice and crusted bread. Serve and enjoy!
Notes
Fresh or Frozen Shrimp? Here’s a little secret: the “fresh” shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water. That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the so-called fresh shrimp you’re seeing for our garlicky shrimp are right off the boat, you’re better off buying frozen shrimp.
Southern shrimp boil made simple. Individual foil packets pack big flavor with minimal cleanup. Perfect for grills or campfires.
The post Shrimp Boil Foil Packets appeared first on Girl Carnivore.
Southern shrimp boil made simple. Individual foil packets pack big flavor with minimal cleanup. Perfect for grills or campfires.
This easy to make recipe for shrimp tacos features juicy, seasoned shrimp and a crisp cilantro slaw, all wrapped in warm corn tortillas for a fresh, flavorful meal. Ready in 30 minutes for a new weeknight favorite!
This easy to make recipe for shrimp tacos features juicy, seasoned shrimp and a crisp cilantro slaw, all wrapped in warm corn tortillas for a fresh, flavorful meal. Ready in 30 minutes for a new weeknight favorite!
My linguine with clam sauce pairs al dente pasta with savory clams in a simple yet elegant white wine garlic sauce. It’s the fanciest, easiest dish you’ll make all week. Want more seafood recipes? Try my pan-seared monkfish, baked sockeye salmon, or seafood boil next. Whenever my family and I go out for Italian, I… 
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My creamy seafood lasagna features layers of cheesy white sauce, ricotta cheese, pasta, and a decadent seafood mix. It’s quick to make and perfect for busy weeknight dinners. Love seafood recipes? Try my sauteed shrimp, honey garlic salmon, and sauteed salmon next. Don’t get me wrong – I love traditional lasagna made with layers of… 
My seafood pasta recipe combines al dente pasta with a homemade red sauce and perfectly cooked seafood. Use a frozen seafood blend to make a fancy yet convenient dish! Craving more seafood recipes? Try seafood soup, seafood lasagna, and sauteed shrimp. When pasta night rolls around (which is quite often), I need new recipes to… 
Creamy, Dreamy Shrimp Alfredo
Master steamed whole Dungeness crab at home. Our easy recipe ensures sweet, tender meat every time. Includes tips for perfect cooking and serving.
Southern shrimp boil made simple. Individual foil packets pack big flavor with minimal cleanup. Perfect for grills or campfires.