Crockpot Creamy Tuscan Shrimp

By
Derek Jacobson
·

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This crockpot creamy Tuscan shrimp is a hands-off dinner that feels fancy but is easy to pull together. Juicy shrimp cook in a garlic and Parmesan cream sauce with sun-dried tomatoes and spinach, and the slow cooker does most of the work.

It is a great pick for a busy weeknight or a cozy night in when you want something special without standing over the stove. Serve it over pasta, rice, or mashed potatoes. For a lower-carb plate, spoon it over cauliflower mash.

Why This Tuscan Shrimp Works

The sauce is the star. Heavy cream, chicken broth, and Parmesan melt together into a smooth base, and the sun-dried tomatoes add sweet, tangy bites. Garlic, Italian seasoning, and a pinch of red pepper flakes give it plenty of flavor without a long ingredient list.

A small cornstarch slurry near the end thickens the sauce so it clings to pasta instead of pooling on the plate. The spinach goes in last, so it wilts but stays green.

Ingredients and Easy Swaps

  • Large shrimp (1 1/2 pounds), peeled and deveined: Thawed frozen shrimp works well. Pat it dry so the sauce does not get watery. Tails on or off is up to you.
  • Heavy cream (1 cup): Half-and-half makes a lighter sauce, but it may need a little extra cornstarch to thicken.
  • Chicken broth (1/2 cup): Vegetable broth or seafood stock also work.
  • Parmesan (1/2 cup grated): Freshly grated melts more smoothly than the shelf-stable kind.
  • Sun-dried tomatoes (4 ounces): Oil-packed tomatoes are softer. Drain and chop them first.
  • Fresh spinach (2 cups): Baby kale is a good swap.
  • Garlic, Italian seasoning, salt, pepper, red pepper flakes, butter, and cornstarch: Skip the pepper flakes for a milder sauce.

How to Make It at a Glance

  1. Add the shrimp, cream, broth, Parmesan, sun-dried tomatoes, garlic, and seasonings to the slow cooker and stir gently.
  2. Dot the butter over the top and cover.
  3. Cook on low until the shrimp is pink and opaque.
  4. In the last 30 minutes, stir in the spinach and the cornstarch slurry.
  5. Serve hot over pasta, rice, or mashed potatoes.

Common Mistakes to Avoid

  • Overcooking the shrimp. Shrimp cooks fast and turns rubbery when it goes too long. Start checking early. It is done when it is pink, opaque, and curled into a loose C shape, or 145°F inside. If you want the most tender shrimp, cook the sauce alone first and add the shrimp for the last 30 to 45 minutes.
  • Adding wet shrimp. Extra water thins the sauce. Pat thawed shrimp dry with paper towels.
  • Dumping in dry cornstarch. It clumps. Always mix it with cold water first.
  • Cooking on high. High heat can make the cream sauce split. Low and gentle is best.

Variations

  • Tuscan chicken: Use 1 1/2 pounds of boneless chicken thighs and cook on low for 4 to 5 hours, until they reach 165°F.
  • Add artichokes: Stir in a drained jar of quartered artichoke hearts with the spinach.
  • Lemon finish: Squeeze in half a lemon right before serving to brighten the sauce.
  • Low carb: Leave out the cornstarch and let the Parmesan thicken the sauce. Serve over zucchini noodles.

What to Serve With It

Penne, fettuccine, or linguine are classic choices. Rice or creamy polenta also soak up the sauce well. Add crusty garlic bread for mopping the plate and a simple Caesar or green salad on the side. Roasted broccoli or asparagus round out the meal with something green.

Storage and Reheating

Seafood leftovers are best eaten soon. Store them in a covered container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth or cream, stirring until just warm. High heat will make the shrimp tough and the sauce greasy. Cream sauces do not freeze well, so this dish is best made fresh.

Crockpot Tuscan Shrimp FAQ

Can I use frozen shrimp?
Yes, but thaw it first. Put it in a colander under cold running water for about 10 minutes, then pat dry.

Can I use cooked shrimp?
You can. Add it only in the last 10 to 15 minutes, just long enough to warm through.

Why is my sauce thin?
Wet shrimp or spinach can water it down. Cook it uncovered for the last 15 minutes, or add a little more cornstarch slurry.

What size slow cooker do I need?
A 4 to 6 quart slow cooker works well for this amount.

Tips for the Best Tuscan Shrimp

  • Buy the right size. Large shrimp (31 to 40 per pound) or jumbo shrimp (21 to 25 per pound) stay juicier than small ones, which overcook fast.
  • Use the oil from the jar. If you buy oil-packed sun-dried tomatoes, swap a teaspoon of that oil in for some of the butter. It adds extra tomato and herb flavor.
  • Grate your own Parmesan. Pre-shredded cheese has anti-caking powder that can make the sauce gritty.
  • Taste at the end. Parmesan and broth both add salt, so adjust the seasoning only after the sauce has thickened.

Budget Tips

Shrimp is the priciest part of this recipe. Frozen raw shrimp is often cheaper than the “fresh” shrimp at the seafood counter, which has usually been frozen and thawed anyway. Watch for sales on 2 pound bags and keep one in the freezer. You can also stretch the dish by using 1 pound of shrimp and serving it over a full box of pasta with extra spinach. Sun-dried tomatoes in a bag are less expensive than the jarred kind; just soak them in hot water for 10 minutes to soften.

Crockpot Creamy Tuscan Shrimp
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Crockpot Creamy Tuscan Shrimp

Servings

4

servings
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Ingredients

  • 1.5 pounds large shrimp, peeled and deveined

  • 1 cup heavy cream

  • 1/2 cup chicken broth

  • 1/2 cup grated Parmesan cheese

  • 4 oz sun-dried tomatoes, drained and chopped

  • 4 cloves garlic, minced

  • 1 tsp Italian seasoning

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp red pepper flakes (optional, for a little heat)

  • 2 tbsp unsalted butter

  • 2 cups fresh spinach

  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Directions

  • Add the shrimp, heavy cream, chicken broth, Parmesan cheese, sun-dried tomatoes, garlic, Italian seasoning, salt, black pepper, and red pepper flakes to the crockpot. Stir gently to combine.
  • Dot the butter over the top, cover, and cook on low for 2 to 3 hours or until the shrimp is pink and cooked through.
  • In the last 30 minutes of cooking, add the fresh spinach and stir in the cornstarch slurry to thicken the sauce. Let it continue cooking until the sauce is rich and creamy.
  • Serve hot over pasta, rice, or mashed potatoes. Enjoy!
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

This Crockpot Creamy Tuscan Shrimp is a lifesaver when you want something indulgent with minimal effort. The creamy, garlicky sauce with pops of sun-dried tomatoes and spinach makes it irresistible. Save this recipe for your next easy yet impressive dinner night!

Crockpot Creamy Tuscan Shrimp

This crockpot creamy Tuscan shrimp is a hands-off dinner that feels fancy but is easy to pull together. Juicy shrimp cook in a garlic and Parmesan cream sauce with sun-dried tomatoes and spinach, and the slow cooker does most of the work.

It is a great pick for a busy weeknight or a cozy night in when you want something special without standing over the stove. Serve it over pasta, rice, or mashed potatoes. For a lower-carb plate, spoon it over cauliflower mash.

Why This Tuscan Shrimp Works

The sauce is the star. Heavy cream, chicken broth, and Parmesan melt together into a smooth base, and the sun-dried tomatoes add sweet, tangy bites. Garlic, Italian seasoning, and a pinch of red pepper flakes give it plenty of flavor without a long ingredient list.

A small cornstarch slurry near the end thickens the sauce so it clings to pasta instead of pooling on the plate. The spinach goes in last, so it wilts but stays green.

Ingredients and Easy Swaps

  • Large shrimp (1 1/2 pounds), peeled and deveined: Thawed frozen shrimp works well. Pat it dry so the sauce does not get watery. Tails on or off is up to you.
  • Heavy cream (1 cup): Half-and-half makes a lighter sauce, but it may need a little extra cornstarch to thicken.
  • Chicken broth (1/2 cup): Vegetable broth or seafood stock also work.
  • Parmesan (1/2 cup grated): Freshly grated melts more smoothly than the shelf-stable kind.
  • Sun-dried tomatoes (4 ounces): Oil-packed tomatoes are softer. Drain and chop them first.
  • Fresh spinach (2 cups): Baby kale is a good swap.
  • Garlic, Italian seasoning, salt, pepper, red pepper flakes, butter, and cornstarch: Skip the pepper flakes for a milder sauce.

How to Make It at a Glance

  1. Add the shrimp, cream, broth, Parmesan, sun-dried tomatoes, garlic, and seasonings to the slow cooker and stir gently.
  2. Dot the butter over the top and cover.
  3. Cook on low until the shrimp is pink and opaque.
  4. In the last 30 minutes, stir in the spinach and the cornstarch slurry.
  5. Serve hot over pasta, rice, or mashed potatoes.

Common Mistakes to Avoid

  • Overcooking the shrimp. Shrimp cooks fast and turns rubbery when it goes too long. Start checking early. It is done when it is pink, opaque, and curled into a loose C shape, or 145°F inside. If you want the most tender shrimp, cook the sauce alone first and add the shrimp for the last 30 to 45 minutes.
  • Adding wet shrimp. Extra water thins the sauce. Pat thawed shrimp dry with paper towels.
  • Dumping in dry cornstarch. It clumps. Always mix it with cold water first.
  • Cooking on high. High heat can make the cream sauce split. Low and gentle is best.

Variations

  • Tuscan chicken: Use 1 1/2 pounds of boneless chicken thighs and cook on low for 4 to 5 hours, until they reach 165°F.
  • Add artichokes: Stir in a drained jar of quartered artichoke hearts with the spinach.
  • Lemon finish: Squeeze in half a lemon right before serving to brighten the sauce.
  • Low carb: Leave out the cornstarch and let the Parmesan thicken the sauce. Serve over zucchini noodles.

What to Serve With It

Penne, fettuccine, or linguine are classic choices. Rice or creamy polenta also soak up the sauce well. Add crusty garlic bread for mopping the plate and a simple Caesar or green salad on the side. Roasted broccoli or asparagus round out the meal with something green.

Storage and Reheating

Seafood leftovers are best eaten soon. Store them in a covered container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth or cream, stirring until just warm. High heat will make the shrimp tough and the sauce greasy. Cream sauces do not freeze well, so this dish is best made fresh.

Crockpot Tuscan Shrimp FAQ

Can I use frozen shrimp?
Yes, but thaw it first. Put it in a colander under cold running water for about 10 minutes, then pat dry.

Can I use cooked shrimp?
You can. Add it only in the last 10 to 15 minutes, just long enough to warm through.

Why is my sauce thin?
Wet shrimp or spinach can water it down. Cook it uncovered for the last 15 minutes, or add a little more cornstarch slurry.

What size slow cooker do I need?
A 4 to 6 quart slow cooker works well for this amount.

Tips for the Best Tuscan Shrimp

  • Buy the right size. Large shrimp (31 to 40 per pound) or jumbo shrimp (21 to 25 per pound) stay juicier than small ones, which overcook fast.
  • Use the oil from the jar. If you buy oil-packed sun-dried tomatoes, swap a teaspoon of that oil in for some of the butter. It adds extra tomato and herb flavor.
  • Grate your own Parmesan. Pre-shredded cheese has anti-caking powder that can make the sauce gritty.
  • Taste at the end. Parmesan and broth both add salt, so adjust the seasoning only after the sauce has thickened.

Budget Tips

Shrimp is the priciest part of this recipe. Frozen raw shrimp is often cheaper than the “fresh” shrimp at the seafood counter, which has usually been frozen and thawed anyway. Watch for sales on 2 pound bags and keep one in the freezer. You can also stretch the dish by using 1 pound of shrimp and serving it over a full box of pasta with extra spinach. Sun-dried tomatoes in a bag are less expensive than the jarred kind; just soak them in hot water for 10 minutes to soften.

Crockpot Creamy Tuscan Shrimp
Pin
Print

Crockpot Creamy Tuscan Shrimp

Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1.5 pounds large shrimp, peeled and deveined

  • 1 cup heavy cream

  • 1/2 cup chicken broth

  • 1/2 cup grated Parmesan cheese

  • 4 oz sun-dried tomatoes, drained and chopped

  • 4 cloves garlic, minced

  • 1 tsp Italian seasoning

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp red pepper flakes (optional, for a little heat)

  • 2 tbsp unsalted butter

  • 2 cups fresh spinach

  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Directions

  • Add the shrimp, heavy cream, chicken broth, Parmesan cheese, sun-dried tomatoes, garlic, Italian seasoning, salt, black pepper, and red pepper flakes to the crockpot. Stir gently to combine.
  • Dot the butter over the top, cover, and cook on low for 2 to 3 hours or until the shrimp is pink and cooked through.
  • In the last 30 minutes of cooking, add the fresh spinach and stir in the cornstarch slurry to thicken the sauce. Let it continue cooking until the sauce is rich and creamy.
  • Serve hot over pasta, rice, or mashed potatoes. Enjoy!
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

This Crockpot Creamy Tuscan Shrimp is a lifesaver when you want something indulgent with minimal effort. The creamy, garlicky sauce with pops of sun-dried tomatoes and spinach makes it irresistible. Save this recipe for your next easy yet impressive dinner night!