Tuscan Shrimp with Spinach, Artichokes & Sun-Dried Tomatoes – Creamy, Elegant & 30-Minute

If you’re craving a dinner that feels gourmet yet comes together in under 30 minutes, this Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes delivers big on flavor and ease. Tender, juicy shrimp are bathed in a rich, garlicky cream sauce layered with savory Mediterranean ingredients—earthy spinach, briny artichokes, and sweet, tangy sun-dried tomatoes.

This dish is indulgent without being heavy and can be served over pasta, rice, or even cauliflower mash for a low-carb option. It’s perfect for busy weeknights, elegant enough for guests, and easily adaptable to gluten-free or dairy-light diets.

Every bite is vibrant, creamy, and deeply satisfying.

Ingredients Overview

Each component in this dish plays a flavorful, textural role that complements the shrimp and balances the rich sauce.

Shrimp

• Use large or jumbo raw shrimp, peeled and deveined.

• Tail-on adds a pretty presentation but is optional.

• Pat shrimp dry before cooking to ensure a good sear.

• For best flavor, choose wild-caught over farm-raised if available.

Aromatics

• Garlic is the base flavor—fresh minced garlic brings depth and warmth.

• Optional shallots or onions can be added for a sweeter flavor base.

Sun-Dried Tomatoes

• Oil-packed sun-dried tomatoes are best—rich, tangy, and chewy.

• Chop them finely to distribute flavor throughout the sauce.

• Reserve a little oil from the jar to cook the shrimp for extra punch.

Artichokes

• Use canned or jarred artichoke hearts, drained and quartered.

• Marinated artichokes add extra zing, but plain ones work too.

• Gently fold them in toward the end to avoid breaking them up.

Spinach

• Fresh baby spinach wilts down quickly and adds vibrant color.

• You can substitute frozen spinach—just thaw and squeeze out moisture first.

Cream Sauce

• Heavy cream or half-and-half creates a luscious, silky base.

• Parmesan cheese adds savory depth and thickens the sauce.

• A splash of white wine or chicken broth adds acidity to balance the richness.

Seasonings

• Italian seasoning, chili flakes, salt, and pepper keep it simple but bold.

• Add lemon zest or juice at the end for brightness (optional but recommended).

Step-by-Step Instructions

1. Sear the Shrimp

• Heat 1 tablespoon olive oil (or reserved sun-dried tomato oil) in a large skillet over medium-high.

• Add seasoned shrimp (salt, pepper, optional paprika) in a single layer.

• Sear for 1–2 minutes per side, just until opaque and lightly golden.

• Transfer shrimp to a plate and set aside.

2. Sauté the Aromatics

• In the same skillet, reduce heat to medium.

• Add 1 tbsp butter and sauté 4 cloves garlic (minced) until fragrant, about 30 seconds.

• Add ¼ cup chopped sun-dried tomatoes and sauté for another minute.

• Optional: Add ¼ cup dry white wine or chicken broth, and let it simmer for 2 minutes to deglaze.

3. Build the Cream Sauce

• Pour in 1 cup heavy cream or half-and-half.

• Stir in ½ cup grated Parmesan cheese, and whisk until smooth.

• Simmer gently (do not boil) until thickened—about 3–4 minutes.

4. Add Vegetables

• Stir in 1 cup artichoke hearts (quartered) and 2–3 cups fresh baby spinach.

• Cook just until spinach is wilted and artichokes are warmed through (about 2 minutes).

5. Return Shrimp to Pan

• Add the cooked shrimp back to the pan.

• Simmer for 1–2 minutes, just to heat through and coat with sauce.

• Season with salt, pepper, and a pinch of chili flakes to taste.

• Optional: Add a squeeze of lemon juice or zest to brighten the flavors.

Tips, Variations & Substitutions

Chef Tips

• Don’t overcook the shrimp—they should be just pink and tender.

• Deglaze the pan after searing shrimp to pick up all the flavorful bits.

• Use freshly grated Parmesan for a smoother sauce—pre-grated can clump.

Variations

• Tuscan Chicken: Swap shrimp for sliced chicken breast or thighs.

• Creamy Tuscan Salmon: Use seared salmon fillets instead of shrimp.

• Pasta version: Toss the entire sauce with cooked fettuccine, penne, or orzo.

Substitutions

• Dairy-free: Use coconut cream and nutritional yeast in place of cream and cheese.

• Low-carb: Serve over zucchini noodles, spaghetti squash, or cauliflower mash.

• No wine? Use extra broth and a dash of lemon juice for acidity.

Serving Ideas & Occasions

This Tuscan shrimp is restaurant-worthy but quick enough for:

• Weeknight dinners

• Date nights at home

• Holiday meals with crusty bread or roasted vegetables

Serve with:

• Buttery pasta or parmesan risotto

• Toasted sourdough or garlic bread

• Lemon roasted asparagus or sautéed green beans

• Cauliflower rice or mashed potatoes for a lighter option

Pair it with a glass of chilled white wine like Pinot Grigio or Sauvignon Blanc.

Nutritional & Health Notes

Tuscan shrimp is packed with protein, healthy fats, and nutrient-dense vegetables. A generous portion (about 1¼ cups) includes:

• Calories: ~400–450

• Protein: ~30g

• Carbs: ~6–10g

• Fat: ~25g

To reduce calories:

• Use half-and-half instead of cream

• Reduce the cheese or use light Parmesan

• Use a non-stick pan to reduce added fats

Shrimp is also a great source of selenium, vitamin B12, and iodine.

FAQs

Q1: Can I use frozen shrimp?

A1: Yes—thaw them completely, then pat dry before cooking to avoid a watery pan.

Q2: Can I make this ahead?

A2: This dish is best fresh, but you can make the sauce ahead and add shrimp just before serving. Reheat gently to avoid overcooking.

Q3: Is this gluten-free?

A3: Yes, naturally—just be sure to use gluten-free broth and serve with GF sides.

Q4: Can I use jarred alfredo sauce?

A4: You can, but making your own cream sauce gives you better flavor and texture. Use jarred only in a pinch.

Q5: What kind of artichokes should I use?

A5: Use canned or jarred artichoke hearts in water or oil—avoid marinated if you want a more neutral flavor.

Q6: Can I make it spicy?

A6: Yes! Add red chili flakes, chopped Calabrian chilies, or a spoon of chili oil.

Q7: What if my sauce gets too thick?

A7: Just add a splash of broth, milk, or pasta water to loosen it until silky again.

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