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

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Creamy Tuscan shrimp cooked in a rich garlic-Parmesan sauce with wilted spinach, artichoke hearts, and sun-dried tomatoes. A 30-minute gourmet meal!

Ingredients

Scale

  • 1 lb large raw shrimp, peeled and deveined

  • 1 tbsp olive oil (or sun-dried tomato oil)

  • 1 tbsp butter

  • 4 garlic cloves, minced

  • ¼ cup sun-dried tomatoes, chopped

  • 1 cup heavy cream or half-and-half

  • ½ cup grated Parmesan cheese

  • ¼ cup white wine or chicken broth (optional)

  • 1 cup artichoke hearts, quartered

  • 3 cups baby spinach

  • Salt, pepper, Italian seasoning, chili flakes to taste

  • Optional: lemon zest or juice

Instructions

  • Heat oil in skillet. Sear shrimp 1–2 min per side until opaque. Remove and set aside.

  • In same skillet, sauté garlic in butter for 30 seconds. Add sun-dried tomatoes and optional wine or broth. Simmer 2 minutes.

  • Stir in cream and Parmesan. Simmer 3–4 minutes until slightly thickened.

  • Add spinach and artichokes. Cook until spinach wilts.

  • Return shrimp to skillet. Simmer 1–2 minutes more. Season to taste.

  • Garnish with lemon zest or extra Parmesan. Serve hot.

Notes

Serve over pasta, rice, or veggies. Use fresh Parmesan for smooth sauce. Don’t overcook the shrimp.

Find it online: https://goldenflavorstudio.com/tuscan-shrimp-with-spinach-artichokes-sun-dried-tomatoes-creamy-elegant-30-minute/