Creamy Tuscan Shrimp

Don't Make These Mistakes

Undercook the shrimp at first.

Keep the sauce at a simmer, not a boil.

If your hob runs hot, keep the heat at medium.

Add lemon at the end.

Cooking Creamy Tuscan Shrimp

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1. Cook the shrimp in the oil for 90 seconds per side. Lift out.

   Mark done Start 90 sec timer

2. Soften the garlic in the pan for 30 seconds. Add the tomatoes, cream and stock and simmer for 4 minutes.

   Mark done Start 30 sec timer

3. Stir in the parmesan, spinach, lemon juice and salt until the spinach wilts.

   Mark done

4. Return the shrimp for 1 minute.

   Mark done Start 1 min timer

Storage and Reheating

Best eaten at once. Keeps in the fridge for 1 day; reheat gently.

Swaps and Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Good With

• Pasta
• Crusty bread
• Steamed rice
• Green salad

Common Questions About Creamy Tuscan Shrimp

Creamy Tuscan Shrimp Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.