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

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A creamy, garlic-infused Tuscan shrimp dish packed with spinach, artichokes, and sun-dried tomatoes. Quick, bold, and perfect for a one-pan dinner.

Ingredients

Scale

  • 1½ lbs shrimp, peeled and deveined

  • 2 tbsp olive oil, divided

  • 1 tbsp butter

  • Salt, pepper, garlic powder

  • 3 garlic cloves, minced

  • ½ tsp red pepper flakes (optional)

  • ½ cup chopped sun-dried tomatoes

  • 1 cup chopped artichoke hearts

  • ½ cup chicken broth or white wine

  • 1 cup heavy cream

  • ⅓–½ cup grated parmesan

  • 1 tsp Italian seasoning

  • 2–3 cups baby spinach

  • 1 tbsp lemon juice

  • Fresh parsley or basil, for garnish

Instructions

  • Toss shrimp with oil, salt, pepper, garlic powder. Sear in butter/oil 1–2 mins per side. Remove.

  • Sauté garlic, red pepper, sun-dried tomatoes, and artichokes 2–3 mins.

  • Deglaze with broth. Stir in cream, parmesan, seasoning. Simmer 4–5 mins.

  • Add spinach to wilt. Return shrimp. Simmer 1–2 mins. Finish with lemon and herbs.

  • Serve hot over pasta, rice, or bread.

Notes

  • Substitute coconut cream for dairy-free.

  • Add mushrooms or gnocchi for variation.

  • Store leftovers up to 3 days.

Find it online: https://goldenflavorstudio.com/tuscan-shrimp-with-spinach-artichokes-sun-dried-tomatoes-creamy-bold-one-pan/