If you love creamy garlic shrimp, this comforting soup might become a new favorite. Tender shrimp, sun-dried tomatoes, spinach, and Parmesan swim in a rich garlic cream broth, making it especially good with warm garlic bread for dipping.
Why You’ll Love This Recipe
- That classic Tuscan flavor combo. Sun-dried tomatoes, spinach, and Parmesan never disappoint.
- Rich, creamy garlic broth. Every spoonful is packed with flavor.
- Ready in 30 minutes. A comforting soup that comes together fast.
- Perfect for dipping. Warm garlic bread makes the ideal companion.
Ingredients
- 500 g large shrimp, peeled and deveined
- 4 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 cups chicken or seafood broth
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp red pepper flakes
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- Garlic bread, for serving
How to Make Creamy Tuscan Garlic Shrimp Soup
1. Season the shrimp. Season the shrimp with paprika, Italian seasoning, salt, and black pepper until evenly coated.
2. Cook the shrimp. Heat the olive oil and 1 tablespoon butter in a large pot over medium heat. Add the shrimp and cook for 2 to 3 minutes per side until pink and cooked through. Remove the shrimp and set aside.
3. Sauté the garlic. Add the remaining butter to the same pot. Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Add the sun-dried tomatoes. Stir in the sun-dried tomatoes and cook for 1 to 2 minutes to bring out their flavor.
5. Make the creamy broth. Pour in the chicken or seafood broth and heavy cream. Stir well and bring to a gentle simmer. Cook for about 5 minutes.
6. Add the Parmesan. Stir in the Parmesan cheese and red pepper flakes. Continue stirring until the Parmesan melts into the creamy garlic broth.
7. Add the spinach. Add the fresh spinach and cook just until wilted.
8. Return the shrimp. Return the cooked shrimp to the pot and gently simmer for 1 to 2 minutes, just until heated through.
9. Finish the soup. Stir in the fresh lemon juice and sprinkle with chopped parsley. Taste and adjust the salt and black pepper if needed.
10. Serve. Ladle the creamy Tuscan garlic shrimp soup into bowls and serve hot with toasted garlic bread on the side.
Tips for the Best Creamy Tuscan Garlic Shrimp Soup
- Don’t overcook the shrimp in the first step. They’ll go back into the soup briefly, so 2 to 3 minutes per side is enough.
- Let the sun-dried tomatoes cook briefly before adding liquid. This helps deepen their flavor in the broth.
- Add the spinach at the end. This keeps it from overcooking and turning the broth watery.
- Add the lemon juice off the heat if possible. This preserves its bright flavor rather than letting it cook off.
What to Serve with Creamy Tuscan Garlic Shrimp Soup
Warm, toasted garlic bread is the ideal pairing here, perfect for dipping into the rich, creamy broth.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking so they sear properly instead of releasing excess water.
Can I substitute the heavy cream?
Half-and-half can work in a pinch, though the soup will be thinner and less rich than with heavy cream.
Can I make this less spicy?
Yes, simply reduce or omit the red pepper flakes for a milder soup.
Creamy Tuscan Garlic Shrimp Soup
Ingredients
Equipment
Method
- Season the shrimp with paprika, Italian seasoning, salt, and black pepper until evenly coated.
- Heat the olive oil and 1 tablespoon butter in a large pot over medium heat. Add the shrimp and cook for 2 to 3 minutes per side until pink and cooked through. Remove the shrimp and set aside.
- Add the remaining butter to the same pot. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the sun dried tomatoes and cook for 1 to 2 minutes to bring out their flavor.
- Pour in the chicken or seafood broth and heavy cream. Stir well and bring to a gentle simmer. Cook for about 5 minutes.
- Stir in the Parmesan cheese and red pepper flakes. Continue stirring until the Parmesan melts into the creamy garlic broth.
- Add the fresh spinach and cook just until wilted.
- Return the cooked shrimp to the pot and gently simmer for 1 to 2 minutes, just until heated through.
- Stir in the fresh lemon juice and sprinkle with chopped parsley. Taste and adjust the salt and black pepper if needed.
- Ladle the creamy Tuscan garlic shrimp soup into bowls and serve hot with toasted garlic bread on the side.