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Tuscan Shrimp with Spinach and Artichokes

Tuscan Shrimp with Spinach and Artichokes

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  • Author: Charlene
  • 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

    1. 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 1
    2. 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 2
    3. 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 3
    4. 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 4
    5. 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 5
    6. 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.
      Step 6

Notes

    • 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]

Find it online: https://bakeitwell.com/tuscan-shrimp

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