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Creamy Tuscan Garlic Shrimp Soup

Creamy Tuscan Garlic Shrimp Soup

This creamy Tuscan garlic shrimp soup combines tender shrimp, sun dried tomatoes, spinach, Parmesan, garlic, and a rich cream broth with a touch of lemon and red pepper flakes. Served with warm garlic bread, it makes a comforting seafood soup packed with savory flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Main Course, Soup
Cuisine: Italian-Inspired, Tuscan-Inspired
Calories: 590
Ingredients Equipment Method Notes

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
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp red pepper flakes
  • Salt and black pepper, to taste
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • Garlic bread, for serving

Equipment

  • large pot For cooking the shrimp and soup
  • Wooden spoon or silicone spatula For stirring the soup
  • Tongs or slotted spoon For removing and returning the shrimp
  • ladle For serving the soup

Method
 

  1. Season the shrimp with paprika, Italian seasoning, salt, and black pepper until evenly coated.
  2. 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. Add the remaining butter to the same pot. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  4. Stir in the sun dried tomatoes and cook for 1 to 2 minutes to bring out their flavor.
  5. Pour in the chicken or seafood broth and heavy cream. Stir well and bring to a gentle simmer. Cook for about 5 minutes.
  6. Stir in the Parmesan cheese and red pepper flakes. Continue stirring until the Parmesan melts into the creamy garlic broth.
  7. Add the fresh spinach and cook just until wilted.
  8. Return the cooked shrimp to the pot and gently simmer for 1 to 2 minutes, just until heated through.
  9. Stir in the fresh lemon juice and sprinkle with chopped parsley. Taste and adjust the salt and black pepper if needed.
  10. Ladle the creamy Tuscan garlic shrimp soup into bowls and serve hot with toasted garlic bread on the side.

Notes

Season the shrimp before cooking so the flavor carries through the finished soup.
Cook the shrimp only until pink and cooked through, then remove them so they do not overcook.
Cook the garlic briefly until fragrant without letting it brown.
Bring the broth and cream only to a gentle simmer.
Stir the Parmesan in gradually until fully melted into the broth.
Add the spinach near the end and cook only until wilted.
Return the shrimp just long enough to heat through, then finish with lemon juice and parsley.