Description
This Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is a savory and creamy skillet dish featuring perfectly seared shrimp simmered in a luscious sauce made with heavy cream, Parmesan cheese, garlic, and Italian seasoning. Enhanced with fresh spinach, tangy artichoke hearts, and vibrant sun-dried tomatoes, this Italian-inspired recipe is quick to prepare and perfect as a comforting main course. It’s naturally gluten-free and can be served over pasta, rice, or mashed potatoes for a satisfying meal.
Ingredients
Scale
Shrimp and Seasoning
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Oil and Aromatics
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Vegetables and Sauce Ingredients
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
Garnish
- Chopped fresh basil or parsley (optional)
Instructions
- Sear the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the shrimp evenly with salt and black pepper. Sear the shrimp for 1 to 2 minutes on each side, or until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Sauté Garlic and Tomatoes: Reduce the heat to medium, then add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and red pepper flakes if using, sautéing for about 30 seconds until the garlic is fragrant but not browned. Stir in the chopped sun-dried tomatoes and quartered artichoke hearts, cooking them together for 2 to 3 minutes to blend flavors.
- Wilt Spinach and Add Cream: Add the fresh baby spinach to the skillet and cook until it wilts down, stirring occasionally. Once the spinach has softened, pour in the heavy cream, followed by the lemon juice, grated Parmesan cheese, and Italian seasoning. Stir well and let the sauce simmer for 2 to 3 minutes to thicken slightly and meld all the ingredients.
- Combine and Heat Through: Return the cooked shrimp to the skillet and toss gently to coat them in the creamy sauce. Allow everything to heat through together for another 1 to 2 minutes to ensure the shrimp are warm and the flavors combine.
- Garnish and Serve: Remove the skillet from heat. Garnish with chopped fresh basil or parsley if desired, and serve the Tuscan shrimp hot. It pairs beautifully with pasta, rice, or mashed potatoes for a complete meal.
Notes
- Serve over your choice of pasta, rice, or mashed potatoes to stretch the meal and add a hearty base.
- For a lighter version, substitute half-and-half or coconut milk for the heavy cream to reduce calories and fat content.
- If fresh herbs aren’t available, dried Italian seasoning can be used for garnish, though fresh herbs add a vibrant finish.
- Adjust the red pepper flakes to your preferred spice level or omit for a milder dish.
