Creamy Garlic Butter Tuscan Shrimp for #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

For today's lovely Sunday gathering, I invited everyone to join me in celebrating garlic for National Garlic Month! I don't know about you - but I always double (at minimum) any called for amount of garlic in a recipe. I love garlic!

See all of these deliciously garlicky recipes!

This dish is beautiful, with pops of green and red, and absolutely creamy and rich. The garlic and sundried tomatoes flavor are the most noticeable, and the pasta provides a wonderful base to wrap everything up in. The tender shrimp are wonderfully buttery and garlicky and perfect in this easy and yet impressive dish!

Creamy Garlic Butter Tuscan Shrimp

2 TBS salted butter
1 heaping TBS minced garlic (jarred)
1 pound shrimp, cleaned and tails off 
1 small yellow onion, diced
1/2 cup white wine
5 oz jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
1 3/4 cups half and half 
Salt and pepper, to taste
3 cups fresh baby spinach leaves, washed
2/3 cup fresh grated Parmesan cheese (more to serve)
2 teaspoons Italian herbs
1 teaspoon cornstarch (optional)

  1. If you are serving this dish over pasta, get the water on to boil, and boil the pasta per package directions while you prepare the shrimp and sauce.
  2. Melt the butter in a large nonstick skillet and sauté the onion until tender, about 8-10 minutes. Add the garlic for a minute, until fragrant. Add in the shrimp and sauté just until they are pink. 
  3. Add in the wine and let it simmer for a minute, then add in the sundried tomatoes and teaspoon of oil.
  4. Stir in the half and half (or heavy whipping cream if you prefer). Bring to a low simmer and stir in the spinach and allow it to wilt. 
  5. Season the sauce with salt and pepper, to taste. Add the Italian seasoning. Stir in the grated parmesan. Allow to simmer for a minute. Sauce will most likely be fairly thin. If you would like to thicken the sauce, whisk the 1 teaspoon of cornstarch with about 2-3 teaspoons of water together until smooth in a small bowl. Whisk the cornstarch mixture into the sauce and bring to a low simmer until thickened and creamy. 
  6. Taste, and adjust seasonings as desired before serving over pasta, rice, mashed potatoes, or by itself if you prefer!  
  7. Sprinkle with additional parmesan and / or fresh chopped parsley to serve if desired.
Recipe adapted from Cafe Delites


  1. I think I have everything I need to make this today. Thanks for the inspiration.

  2. I think I have a new Fish Friday meal to try.

  3. I always double the garlic too! Thanks for the great theme.

  4. This would be a hit in our house! On the menu!

  5. we are garlic lovers too at home. Thanks so much for hosting this . am particulatly drawn to the dried tomato strips in this dish.. !

  6. This looks very addictive and tempting with shrimp and tuscan

  7. I must admit I too am guilty of using more garlic than the recipe calls for, cannot have enough of it. Though I don't eat non veg food, asked hubby how shrimp with garlic butter would taste and he reckons out of this world!


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