🦐 Creamy Tuscan Shrimp Soup
Cozy, creamy, and packed with tender shrimp, garlic, tomatoes, and Italian-inspired flavors—this comforting soup makes a quick and easy dinner!
🛒 Ingredients
1 lb (450 g) shrimp, peeled & deveined
2 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 small onion, finely diced
4 cups chicken or seafood broth
1 cup heavy cream
2 cups fresh baby spinach
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt, or to taste
¼ tsp black pepper
¼ tsp red pepper flakes, optional
1 tbsp chopped fresh parsley
1 tbsp lemon juice
👩🍳 Instructions
Sauté the shrimp:
Heat olive oil and 1 tablespoon of butter in a large pot over medium-high heat. Season shrimp with paprika, salt, and pepper. Cook for about 1–2 minutes per side, just until pink and nearly cooked through. Remove from the pot and set aside.
Cook the aromatics:
Add the remaining tablespoon of butter. Stir in the diced onion and cook for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.
Add the tomatoes:
Stir in the cherry tomatoes, Italian seasoning, and red pepper flakes. Cook for 2–3 minutes, allowing the tomatoes to soften slightly.
Simmer the soup:
Pour in the broth and bring to a gentle simmer. Cook uncovered for 8–10 minutes.
Make it creamy:
Reduce the heat to low and stir in the heavy cream and Parmesan. Simmer gently for 2–3 minutes, stirring until the cheese melts and the soup becomes creamy. Avoid boiling.
Add spinach and shrimp:
Stir in the spinach and cook until wilted, about 1–2 minutes. Return the shrimp to the pot and simmer for another 1–2 minutes, just until fully cooked.
Finish:
Stir in lemon juice and fresh parsley. Taste and adjust salt and pepper as needed.
🍽️ Serve
Ladle into bowls and garnish with extra Parmesan, parsley, and a sprinkle of red pepper flakes. Serve with crusty bread, garlic bread, or a simple green salad.
