Creamy Tuscan Prawns Recipe

If you’re looking for a dish that’s effortlessly elegant yet quick enough for a weeknight, this Creamy Tuscan Prawns Recipe is exactly what you need. I love this because it marries bold flavors like sun-dried tomatoes and fresh basil with that silky, indulgent cream sauce — it practically tastes like a restaurant dish, but none of the fuss.

When I first tried this recipe, I was amazed at how quickly it came together and how satisfied my family was. Whether you’re cooking for a special occasion or just craving something comforting and flavorful, you’ll find that this Creamy Tuscan Prawns Recipe hits all the right notes. It’s rich, vibrant, and incredibly adaptable.

this …

Ingredients You’ll Need

The magic in this Creamy Tuscan Prawns Recipe comes from using fresh, quality ingredients that harmonize perfectly. As you shop, pick prawns that are firm and fresh or completely thaw frozen ones, and opt for good-quality sun-dried tomatoes for that punch of flavor.

• King Prawns/Shrimp: Fresh or thawed frozen prawns work best; jumbo sizes add an impressive touch.
• Sun-Dried Tomato Oil: It gives a subtle richness, but olive oil is a fine substitute if you don’t have this on hand.
• Salt & Black Pepper: Basic seasonings that bring out the prawns’ natural sweetness.
• Unsalted Butter: Adds creaminess without overpowering other flavors.
• Garlic: Fresh garlic minced finely will infuse the sauce with that warming aroma.
• Smoked Paprika & Oregano: The smoky paprika gives depth, while oregano ties it all to a Tuscan vibe.
• Tomato Puree: Concentrated tomato flavor to enrich the sauce’s body.
• Chicken Stock: A bit of liquid that blends everything together and keeps the sauce luscious.
• Double/Heavy Cream: Use room temperature cream to ensure it mixes smoothly without curdling.
• Sun-Dried Tomatoes: Sliced thinly for texture and tangy bursts in the creamy sauce.
• Parmesan Cheese: Freshly grated for that salty, nutty richness that melts perfectly into the sauce.
• Fresh Basil: Finely chopped to add a bright, herbal freshness.
• Baby Spinach Leaves: Adds color, nutrition, and a mild earthiness that balances the creaminess.
• Crusty Bread & Lemon Wedges: Essential for soaking up the sauce and adding a zesty finish if you like.

Variations

I love to tweak this Creamy Tuscan Prawns Recipe depending on what I have on hand or dietary preferences. Don’t hesitate to make it yours — that’s half the fun of cooking!

• Swap Prawns for Chicken: I’ve made a version with thinly sliced chicken breast that’s just as delicious and perfect if you’re not a seafood fan.
• Make it Dairy-Free: Use coconut cream instead of heavy cream and a vegan butter substitute; it still gets that creamy texture.
• Add Heat: I sometimes toss in a pinch of chili flakes or a splash of hot sauce when I crave a little kick.
• Use Kale or Swiss Chard: If you don’t have spinach, these greens hold up nicely and add a bit more chew.

How to Make Creamy Tuscan Prawns Recipe

Step 1: Prep and Fry the Prawns to Perfection

First, make sure to pat your prawns completely dry. This step is crucial to getting a good sear instead of steaming them in the pan. Toss them in the sun-dried tomato oil along with the salt and pepper. Heat your pan on high and cook the prawns in batches — don’t overcrowd! You want them to get a nice color on the outside but still stay juicy inside, so about 1-2 minutes per side. When cooked, set the prawns aside; they’ll finish cooking in the sauce.

Step 2: Build the Creamy, Flavorful Sauce

Lower the heat to medium and melt the butter. Add your finely diced garlic, smoked paprika, and oregano, frying gently for around 30 seconds until fragrant — be careful not to burn the garlic! Stir in the tomato puree and cook for another minute to deepen the flavor. Next, pour in the chicken stock and the heavy cream, then add the grated Parmesan, sun-dried tomatoes, and basil. Let this simmer, stirring regularly, until the sauce thickens to a creamy consistency.

Step 3: Add Greens and Return the Prawns to the Pan

Once the sauce is thickened nicely, stir in the baby spinach. At first, it might look like a mountain of leaves—it’s fine! They’ll quickly start to wilt and integrate into the sauce. When you see the spinach has softened, gently fold the prawns back in along with any juices they released while resting. Give everything a good stir to combine, then taste and adjust seasoning with more salt or pepper if needed.

How to Serve Creamy Tuscan Prawns Recipe

Garnishes

I always like to finish this dish with a sprinkle of freshly chopped basil and a few twists of cracked black pepper. If I’m feeling fancy, a small grating of extra Parmesan on top adds a lovely savory touch. A squeeze of lemon juice right before serving brightens the whole dish up and balances the richness — it’s my little secret to making it taste even better.

Side Dishes

My go-to side is crusty bread to mop up every last bit of that luscious sauce. But honestly, you can’t go wrong with fluffy rice or even creamy mashed potatoes; both soak up the sauce beautifully. For a lighter touch, roasted vegetables or a simple green salad keep things fresh.

Creative Ways to Present

For special dinners, I like serving the creamy prawns in individual shallow bowls with a lemon wedge on the side and a sprig of basil for color. Another fun idea is plating it over freshly cooked pasta, turning it into a luxurious Tuscan pasta dish that always wows guests.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container in the fridge, and they usually last about 2 days. Be sure to cool the dish before refrigerating to maintain quality and safety. Leftover prawns can sometimes get a little firm after reheating, so I recommend gentle warming.

Freezing

Freezing creamy seafood dishes can be tricky because cream can separate. I’ve had decent luck freezing just the sauce separately, then adding freshly cooked prawns when reheating. If you want to freeze the whole thing, do so promptly and thaw slowly to keep textures intact.

Reheating

Reheat gently on the stovetop over low heat, stirring often to prevent the cream from breaking. Adding a splash of stock or cream while reheating helps revive the sauce’s smooth texture without diluting the flavor too much.

FAQs

Final Thoughts

This Creamy Tuscan Prawns Recipe holds a special place on my menu when I want something impressive without the extra effort. It’s that perfect blend of cozy comfort and vibrant, fresh flavors — a dish that feels like a hug in every bite. I can’t wait for you to try it out; I promise it’ll become a staple when you want to wow yourself and anyone lucky enough to share the meal with you.

Creamy Tuscan Prawns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 115 reviews

• Author: Jasmine
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Print Recipe

Pin Recipe

---

Description

Creamy Tuscan Prawns is a luxurious and flavorful dish featuring succulent king prawns cooked in a rich, creamy sauce infused with sun-dried tomatoes, garlic, smoked paprika, fresh basil, and spinach. This quick and easy stovetop recipe delivers a perfect balance of smoky, tangy, and fresh flavors, ideal for a comforting yet elegant meal served with crusty bread or your favorite side.

---

Ingredients

Units MUS Scale 1x2x3x

Prawns

• 500g / 1lb raw peeled King Prawns (shrimp), deveined
• 2 tbsp Sun Dried Tomato Oil (or olive oil as a substitute)
• 1/2 tsp Salt
• 1/2 tsp Black Pepper

Sauce

• 2 tbsp Unsalted Butter
• 4 cloves Garlic, finely diced
• 1/4 tsp Smoked Paprika
• 1/4 tsp Oregano
• 1 tbsp Tomato Puree (Tomato Paste in US)
• 120ml / 1/2 cup Chicken Stock
• 240ml / 1 cup Double/Heavy Cream, at room temperature
• 125g / 4oz Sun Dried Tomatoes, thinly sliced
• 40g / 1/2 cup freshly grated Parmesan cheese
• 1/2 bunch Fresh Basil, finely diced (about 15g / 0.5oz)
• 100g / 3.5oz Baby Spinach Leaves

To Serve

• Crusty Bread
• Lemon Wedges (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Prawns: Thoroughly pat the prawns dry using kitchen or parchment paper. Coat them evenly with 2 tablespoons of sun-dried tomato oil and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
2. Cook Prawns: Heat a large pan over high heat until hot. Arrange half the prawns spaced out in the pan and fry for 1 minute. Flip and cook for another minute. Remove the cooked prawns and repeat with the remaining batch.
3. Make Sauce Base: Lower the heat to medium and melt 2 tablespoons of unsalted butter in the same pan. Add finely diced garlic, 1/4 teaspoon smoked paprika, and 1/4 teaspoon oregano, frying for about 30 seconds until fragrant. Stir in 1 tablespoon tomato puree and cook for about a minute to deepen the flavor.
4. Add Liquids and Simmer: Pour in 120ml chicken stock and 240ml double/heavy cream, stirring to combine. Add 40g freshly grated Parmesan, 125g thinly sliced sun-dried tomatoes, and half a bunch of finely diced fresh basil. Simmer gently for a few minutes until the sauce thickens, stirring frequently to prevent sticking.
5. Incorporate Spinach and Prawns: Stir in 100g baby spinach leaves along with the resting juices from the prawns. Once the spinach starts to wilt, add the cooked prawns back to the sauce. Warm through while stirring gently.
6. Season and Serve: Taste the sauce and adjust seasoning if needed with extra salt or pepper. Serve immediately with crusty bread on the side and a squeeze of lemon juice if desired to cut through the rich sauce.

---

Notes

• Prawns – Use pre-packaged deveined prawns or thaw frozen if using. Jumbo king prawns provide a nice texture and flavor.
• Cooking prawns – High heat for a short time prevents overcooking, aiming for a ‘C’ shape rather than a tight ‘O’ curl which indicates toughness.
• Sauce consistency – Ensure the sauce is fairly thick before adding the spinach; water released from spinach and prawns will thin it slightly.
• Spinach – Remove large stalks if preferred. Stir in when sauce is thick and cook just until wilted for best texture.
• Serving suggestions – Best served with crusty bread, but also delicious with rice or mashed potatoes. Lemon juice is optional but brightens the dish.
• Calories provided are for the prawns and sauce only, without any sides.

---

Nutrition

• Serving Size: 1/4 recipe
• Calories: 350 kcal
• Sugar: 3 g
• Sodium: 650 mg
• Fat: 28 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 220 mg