Tuscan Shrimp with Spinach, Artichokes & Sun-Dried Tomatoes – Creamy, Bold & One-Pan

This Tuscan Shrimp with Spinach, Artichokes & Sun-Dried Tomatoes is a luxurious, restaurant-quality dish that’s surprisingly quick to make at home. Succulent shrimp are sautéed in garlic and simmered in a rich, creamy sauce with earthy spinach, briny artichoke hearts, and tangy sun-dried tomatoes. It’s vibrant, comforting, and ready in just 30 minutes — perfect for a cozy weeknight meal or elegant dinner party.

Inspired by the bold, rustic flavors of Tuscany, this dish pairs beautifully with pasta, crusty bread, or cauliflower mash for a lower-carb option. It’s hearty without being heavy, and thanks to its one-skillet simplicity, cleanup is a breeze.

Ingredients Overview

Shrimp

Choose medium to large shrimp:

• Raw, peeled, and deveined

• Tails on or off, depending on presentation preference

• Fresh or thawed frozen – just pat dry for better searing

Toss in olive oil, garlic, and seasoning before cooking to maximize flavor.

Creamy Tuscan Sauce

Rich but balanced, the sauce includes:

• Butter and olive oil – for depth and silkiness

• Garlic – minced or sliced for aromatic base

• Heavy cream – creates a velvety texture

• Grated Parmesan – for saltiness and body

• Chicken broth or white wine – adds dimension

• Italian seasoning – blends perfectly with the other flavors

• Optional: a pinch of red pepper flakes for heat

Vegetables

These give the dish brightness, brininess, and a pop of color:

• Fresh spinach – wilted right into the sauce

• Sun-dried tomatoes – julienned, packed in oil

• Canned or frozen artichoke hearts – drained and chopped for tangy bite

Optional Additions

• Mushrooms – sautéed first, great earthy layer

• Fresh basil or parsley – for garnish

• Lemon juice – brightens the cream sauce

Step-by-Step Instructions

1. Prepare the Shrimp

In a bowl, toss 1½ lbs shrimp with:

• 1 tbsp olive oil

• ½ tsp salt

• ¼ tsp pepper

• ½ tsp garlic powder or minced garlic

• Optional: pinch of paprika or red pepper flakes

Set aside to marinate briefly while prepping the sauce base.

2. Sear the Shrimp

Heat 1 tbsp olive oil + 1 tbsp butter in a large skillet over medium-high heat.
Add shrimp in a single layer and sear 1–2 minutes per side, just until pink and opaque.

Remove shrimp and set aside — they’ll go back in later.

3. Sauté the Aromatics

In the same skillet, reduce heat to medium. Add:

• 2–3 cloves garlic, minced

• ½ tsp red pepper flakes (optional)

Sauté for 30 seconds until fragrant. Then stir in:

• ½ cup chopped sun-dried tomatoes (drained if packed in oil)

• 1 cup chopped artichoke hearts (canned or thawed frozen)

Cook for 2–3 minutes to soften and blend flavors.

4. Make the Cream Sauce

Pour in:

• ½ cup chicken broth or white wine

• Simmer and scrape up browned bits from the pan

Stir in:

• 1 cup heavy cream

• ⅓–½ cup freshly grated Parmesan

• 1 tsp Italian seasoning

• Salt and pepper to taste

Simmer gently for 4–5 minutes until slightly thickened.

5. Add Spinach and Shrimp

Stir in:

• 2–3 cups baby spinach, handfuls at a time

• Let wilt completely

Return the cooked shrimp to the skillet.
Simmer 1–2 minutes more until everything is heated through and coated in sauce.

Finish with a squeeze of lemon juice and a sprinkle of fresh herbs.

6. Serve Hot

Serve immediately with extra grated parmesan on top.
Drizzle with a little reserved oil from the sun-dried tomatoes for added richness.

Tips, Variations & Substitutions

• Lighter Option: Use half-and-half or coconut milk for a lighter sauce

• Make It Keto: Serve over zucchini noodles or roasted cauliflower

• Vegetarian Version: Skip shrimp and use white beans or gnocchi

• Add Pasta: Toss cooked linguine or penne directly into the pan

• Use Chicken: Swap shrimp for sautéed chicken breast or thigh slices

Make Ahead Tip: You can prep the sauce (without spinach or shrimp) a day ahead — reheat and finish the dish in 10 minutes.

Serving Ideas & Occasions

This dish is great for:

• Date nights or dinner parties

• Quick but elegant weeknight meals

• Meal prep lunches (it reheats well!)

• Holiday dinners with Mediterranean flair

Serve with:

• Buttered pasta or angel hair

• Creamy mashed potatoes or polenta

• Toasted sourdough or garlic bread

• A green salad or roasted asparagus

• A chilled glass of dry white wine or sparkling water with lemon

Nutritional & Health Notes

This dish is:

• High in protein from shrimp

• Rich in vitamins and fiber from spinach and artichokes

• Naturally gluten-free

To reduce calories:

• Use light cream

• Reduce cheese or oil slightly

• Serve with vegetables instead of starch

Estimated per serving (with sauce, no pasta):

• ~400–450 calories

• ~30g protein

• ~30g fat

• ~6g carbs

FAQs

Q1: Can I use frozen shrimp?
Yes. Thaw completely, pat dry, and proceed as normal. Don’t overcook.

Q2: Can I make this dairy-free?
Use coconut cream or cashew cream instead of heavy cream. Skip parmesan or use a dairy-free version.

Q3: Can I substitute the cream with milk?
Whole milk will work, but sauce will be thinner. Add more cheese or a cornstarch slurry to thicken.

Q4: How long does it keep?
Up to 3 days in the fridge. Reheat gently over low heat to prevent the sauce from breaking.

Q5: Can I serve this cold?
It’s best warm, but leftovers can be enjoyed chilled as a creamy shrimp salad over greens or grains.

Q6: What if I don’t like artichokes?
Leave them out or replace with mushrooms, asparagus, or roasted red peppers.

Q7: Is this dish spicy?
Only mildly — you can adjust or omit the red pepper flakes for a milder version.

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