This Tuscan shrimp dish is a quick and delicious meal that brings shrimp, spinach, and artichokes together in a creamy garlic sauce, all cooked in just 30 minutes.
This shrimp recipe tackles challenges of blandness and lengthy preparation while ensuring delicious flavor and simplicity in a quick, one-pan meal.
I remember those busy weeknights when I needed something simple yet tasty. This dish solves that problem perfectly, allowing me to whip up a satisfying dinner without a lot of fuss. The balance of flavors helps me impress family, even when time is tight.
What works here is the combination of fresh ingredients and a straightforward cooking process, making it easy to savor a homemade meal. Plus, with just 15 minutes of prep and another 15 to cook, you’ll have this on your table in half an hour.
If you’re in the mood for more easy seafood options, check out my Oven Baked Shrimps, which are another quick and tasty solution for dinner.
Table of contents
Why You Will Love This Recipe
- Flavorful Ingredients , The mix of tender shrimp, artichokes, and sun-dried tomatoes creates a taste that’s both savory and slightly sweet, hitting all the right notes for a satisfying meal.
- Rich Cream Sauce , With heavy cream swirling through the dish, you’ll enjoy a luxurious sauce that clings to every shrimp and green, bringing a comforting warmth to your dinner plate.
- One-Pan Wonder , This dish comes together in just one pan, making cleanup a breeze while still delivering a delicious, hearty meal in around 30 minutes.
- Fresh Spinach Boost , Adding fresh spinach not only enhances the color of the dish but also packs in nutrients, making this a nutritious choice for a busy weeknight dinner.
Tuscan Shrimp with Spinach and Artichokes
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Tuscan / Italian
- Diet: Low Carb
Description
Creamy Tuscan-style shrimp with spinach, artichokes, and sun-dried tomatoes. Quick, low-carb skillet meal ready in 30 minutes.
Ingredients
Scale
-
- 1 lb (454 g) large raw shrimp, peeled and deveined
- 2 tablespoons (30 ml) olive oil, extra virgin
- 4 oz (114 g) sun-dried tomatoes, chopped
- 14 oz (397 g) artichoke hearts, drained and chopped
- 4 oz (114 g) fresh spinach
- 1 cup (240 ml) heavy cream
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon coarse black pepper
- 5 cloves garlic, minced
Instructions
- Step 1: Sear the Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer to avoid overcrowding. Sear the shrimp for about 2-3 minutes per side, or until they turn pink and are opaque. Avoid moving them too much to ensure a golden color and prevent steaming.
- Step 2: Add Garlic and Spices: Once the shrimp are cooked through, stir in 5 cloves of minced garlic along with 1 teaspoon smoked paprika and ½ teaspoon Italian seasoning. Cook for an additional 1 minute until the garlic is fragrant but not browned.
- Step 3: Introduce Sun-Dried Tomatoes: Add the 4 oz chopped sun-dried tomatoes to the skillet and mix well, allowing their sweetness and texture to meld into the dish.
- Step 4: Pour in Cream: Reduce the heat to medium and pour in 1 cup of heavy cream, stirring constantly. Simmer the mixture, stirring occasionally, until the sauce thickens slightly, about 5 minutes. If the sauce is too thin after simmering, you can add 2 tablespoons of grated Parmesan cheese to thicken it and enhance flavor.
- Step 5: Stir in Spinach: Fold in the 4 oz fresh spinach and cook just until wilted, about 1-2 minutes. This adds color and nutrients while keeping the shrimp tender.
- Step 6: Final Touches Before Serving: Taste the sauce and adjust seasoning with ¼ teaspoon salt and ¼ teaspoon coarse black pepper. Stir well and remove from heat.
Notes
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- Room Temperature: Store in an airtight container at room temperature for up to 2 days, away from direct sunlight and heat.
- Refrigeration: Use an airtight container and refrigerate at or below 40°F (4°C) for up to 4 days. Reheat gently before serving.
- Freezing: Transfer to a freezer-safe container or bag, seal tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To prevent shrimp from sticking, preheat the skillet well for about 3 minutes before adding olive oil and shrimp.
- Ensure shrimp cook evenly by arranging them in a single layer and avoiding overcrowding.
- If spinach fails to wilt properly, stir in 2 cups more after about 5 minutes of simmering the sauce to allow even softening.
- When reheating leftovers, if the shrimp and sauce seem dry, add 1-2 tablespoons of broth and warm on low heat to maintain moisture.
- Use freshly grated Parmesan over pre-shredded for better melting and flavor when thickening the sauce.
- Gently reheat the shrimp skillet over low heat, stirring occasionally for about 5-7 minutes. Add 1-2 tablespoons of broth if needed to keep the sauce moist and creamy. Avoid high heat to prevent shrimp overcooking.
- Serve this shrimp skillet with cauliflower rice or quinoa for a wholesome low-carb meal. A side of roasted asparagus or a mixed greens salad complements the dish with fresh flavors. It can also be served over pasta or stuffed into bell peppers for variation. Add a drizzle of balsamic glaze or sprinkle fresh parsley on top for added flavor. For a spicier option, crushed red pepper flakes can be added at the end.
- Substitute the shrimp with an equal amount of chicken breast cut into bite-sized pieces for a poultry alternative.
- For a dairy-free version, replace heavy cream with coconut cream and omit Parmesan cheese.
- Use kale or Swiss chard instead of spinach to vary the greens, adjusting cooking time until wilted.
- Shrimp: Choose large, peeled, and deveined shrimp for tender texture. Fresh or properly thawed frozen shrimp both work well.
- Spinach: Pick vibrant, dark green leaves; avoid wilted or yellowed spinach to maintain freshness and flavor.
- Artichoke Hearts: Canned or jarred artichoke hearts packed in water or oil add texture and a unique taste.
- Garlic: Fresh minced garlic offers the best aroma and flavor; use whole cloves that are firm and plump.
- Olive Oil: Use good quality extra virgin olive oil to enhance flavor and richness.
- Lemon juice and Parmesan: (Optional to add if desired, not included in main recipe) Use fresh lemon juice to brighten the dish and freshly grated Parmesan for richer flavor and thickening the sauce.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: [Not available]
- Sugar: [Not available]
- Sodium: [Not available]
- Fat: [Not available]
- Saturated Fat: [Not available]
- Unsaturated Fat: [Not available]
- Trans Fat: [Not available]
- Carbohydrates: [Not available]
- Fiber: [Not available]
- Protein: [Not available]
- Cholesterol: [Not available]
Ingredient Notes
- Shrimp: Choose large, peeled, and deveined shrimp for the best texture. Fresh or properly frozen works well to maintain that juicy bite.
- Spinach: Fresh spinach is best here; look for vibrant, dark green leaves. Avoid wilted ones for optimal flavor and texture.
- Artichoke hearts: Canned or jarred artichoke hearts work great. Go for those packed in water or oil; they add a hearty texture and unique taste.
- Garlic: Use fresh minced garlic for an aromatic boost. Opt for whole cloves that are firm and plump for maximum flavor.
- Parmesan cheese: Grate your own from a block for a richer flavor and a better melt. Avoid pre-shredded versions, as they often contain additives that affect texture.
- Lemon juice: Freshly squeezed lemon juice brightens the dish! Look for firm, heavy lemons; they’ll be juicier and more flavorful.
- Olive oil: Use a good quality extra virgin olive oil for sautéing. It enhances the flavors and gives a nice richness to the dish.
- Shrimp: Choose large, peeled, and deveined shrimp for the best texture. Fresh or properly frozen works well to maintain that juicy bite.
- Spinach: Fresh spinach is best here; look for vibrant, dark green leaves. Avoid wilted ones for optimal flavor and texture.
- Artichoke hearts: Canned or jarred artichoke hearts work great. Go for those packed in water or oil; they add a hearty texture and unique taste.
- Garlic: Use fresh minced garlic for an aromatic boost. Opt for whole cloves that are firm and plump for maximum flavor.
- Parmesan cheese: Grate your own from a block for a richer flavor and a better melt. Avoid pre-shredded versions, as they often contain additives that affect texture.
- Lemon juice: Freshly squeezed lemon juice brightens the dish! Look for firm, heavy lemons; they’ll be juicier and more flavorful.
- Olive oil: Use a good quality extra virgin olive oil for sautéing. It enhances the flavors and gives a nice richness to the dish.
Recipe Tips
- If shrimp are sticking to the skillet, ensure it’s well-preheated for about 3 minutes before adding oil and shrimp to avoid unnecessary sticking.
- For uneven cooking, arrange shrimp in a single layer and avoid overcrowding the skillet for about 2-3 minutes per side until they turn pink.
- If your sauce is too thin after simmering for 5 minutes, add 2 tablespoons of parmesan cheese to thicken it while also enhancing flavor.
- When spinach isn’t wilting properly, stir in 2 cups after about 5 minutes of simmering sauce to allow it to soften evenly.
- If leftover shrimp and sauce seem dry when reheating, add 1-2 tablespoons of broth to maintain moisture while warming on low heat.
Serving Suggestions
Serve Tuscan shrimp with cauliflower rice or quinoa for a wholesome meal. Add a side of roasted asparagus or a mixed greens salad for freshness.
Use Tuscan shrimp to make shrimp pasta or a shrimp-stuffed bell pepper. Add the shrimp to a grain bowl or a grain salad for variety.
Top with a drizzle of balsamic glaze or fresh parsley for extra flavor. You can also add crushed red pepper flakes for a spicy kick.
Recipe variations
- You can use shrimp alternatives like scallops or firm white fish to create a new variant of this Tuscan shrimp recipe with similar cooking times and flavors.
- Add 1 teaspoon smoked paprika and ½ teaspoon Italian seasoning to the pan along with garlic for a warm, aromatic spice complementing the creamy sauce.
- Either fresh or frozen shrimp can be chosen for this recipe; if using frozen shrimp, be sure to thaw and pat dry before cooking to avoid excess moisture.
- If you need to prepare for more people, double the shrimp to 2 pounds and increase olive oil to 4 tablespoons, cooking the dish in two batches to avoid overcrowding the pan.
Save This Recipe!
How to Store?
To keep your Tuscan Shrimp with Spinach and Artichokes fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and store at room temperature up to 2 days. Keep away from direct sunlight and heat.
Refrigeration: Use an airtight container and refrigerate at or below 40°F for up to 4 days. Reheat gently before serving.
Freezing: Transfer to a freezer-safe container or freezer bag, seal tightly, and freeze up to 2 months. Thaw in the refrigerator overnight.
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