Easy Creamy Tuscan Shrimp Recipe
This creamy garlic Tuscan shrimp dish is rich and comforting, featuring shrimp, sun-dried tomatoes, spinach, and basil in a velvety butter and cream sauce made in a pressure cooker for an easy, flavorful dinner.
Equipment
- 1 Pressure cooker with sauté function
Ingredients
Main Ingredients
- 1 pound Shrimp 31-40 count, peeled and thawed, tails on or off
- 2 tablespoons Butter for that luscious base
- 1 teaspoon Flour to help thicken sauce
- 4-5 cloves Garlic minced fresh
- 1 cup Heavy cream or whipping cream
- ½ teaspoon Lemon juice to brighten things up
- ¼ teaspoon Italian seasoning herbs blend
- ¼ cup Sun-dried tomatoes chopped or julienned
- 1-2 cups Fresh baby spinach packed
- 1 handful Fresh basil thinly sliced
- Salt & pepper to taste
Instructions
Instructions
- Melt that butter in the pressure cooker on sauté setting over medium heat.
- Add your minced garlic and cook for about a minute until fragrant.
- Sprinkle flour over the butter and garlic and stir well. Cook another minute.
- Slowly pour in the heavy cream, stirring constantly for 2–3 minutes to thicken.
- Stir in lemon juice and Italian seasoning.
- Add chopped sun-dried tomatoes and simmer for 2 minutes.
- Add the shrimp and close pressure cooker with sealing ring. Cook on high pressure for 1 minute.
- Do a natural release for 5 minutes, then slow release remaining pressure.
- Open lid and stir in packed spinach and fresh basil. Let spinach wilt (1–2 minutes).
- Serve immediately over rice, pasta, or crusty bread.
Notes
Serve fresh with extra lemon or grated parmesan if desired. Store leftovers in fridge or freezer. Reheat gently to keep shrimp tender and sauce creamy.