Start by patting the shrimp dry with paper towels, then season them generously with salt and pepper. Set aside.
Heat the olive oil in a large skillet over medium-high heat until shimmering and fragrant. Add the shrimp in a single layer and cook for 2-3 minutes per side, until they turn pink and slightly curled. Remove the shrimp from the pan and set aside.
In the same skillet, add the minced garlic and cook for about 30 seconds, stirring constantly until it becomes fragrant and just begins to brown, filling the kitchen with a warm, savory aroma.
Pour in the heavy cream and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it bubble softly for 2 minutes, allowing the sauce to thicken slightly.
Stir in the chopped sun-dried tomatoes, letting their chewy texture and tangy flavor infuse into the sauce for about 2 minutes.
Return the cooked shrimp to the skillet, gently tossing to coat them evenly in the creamy sauce. Cook for another minute until the shrimp are heated through and tender.
Taste the sauce and adjust the seasoning with more salt, pepper, or a squeeze of lemon if desired. Finish with chopped fresh herbs for a burst of brightness.
Remove the skillet from heat and let the dish rest for a minute to allow flavors to meld. Sprinkle with grated Parmesan or nutritional yeast if using, for a cheesy finish.
Serve the creamy Tuscan shrimp immediately over your choice of pasta, rice, or greens for a rich, satisfying meal.
