Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes

The first time I made Tuscan shrimp, it was a cold Thursday evening and I had exactly 30 minutes to get dinner on the table before a virtual meeting. With a bag of shrimp in the fridge and a few pantry staples on hand, I pulled together what turned out to be one of the most comforting and flavorful meals I’d ever made at home. The Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoesp transported me straight to a cozy Italian trattoria—without leaving my kitchen.

This dish is a dream come true for beginner cooks. Why? Because it requires only one pan, uses everyday ingredients, and delivers restaurant-quality results in just 30 minutes. It’s naturally low in carbs, packed with protein, and can be tweaked to suit different dietary needs like dairy-free or gluten-free. If you’re just starting out in the kitchen, this recipe is your perfect entry point into confident, satisfying cooking.

Why This Recipe is Special

• It’s a one-pan wonder—less cleanup, more flavor.
• Ready in 30 minutes, perfect for busy weeknights.
• Packed with nutritious vegetables like spinach and artichokes.
• Easily adaptable: swap out shrimp or make it dairy-free.
• Rich in protein and fiber while being low in carbs and gluten-free.

Ingredients and Preparation

• Shrimp: The star of the show. Shrimp cook quickly and absorb flavors beautifully. Use raw, peeled, and deveined shrimp for the best texture and taste. Pre-cooked shrimp is convenient but risks becoming rubbery when reheated.
• Garlic: Adds pungency and deep aromatic notes to the dish. Fresh minced garlic works best, but pre-minced in a jar is fine in a pinch.
• Olive Oil: Used for sautéing and adds a fruity, rich base. You can also use avocado oil or butter for different flavor profiles.
• Sun-Dried Tomatoes: Provide a burst of umami and a hint of sweetness. If you don’t have them, halved cherry tomatoes or even canned tomatoes (drained) will work.
• Spinach: Brings freshness and nutrition. Substitute with arugula, kale, or even thawed frozen spinach.
• Artichoke Hearts: Add a subtle tang and a hearty texture. Canned or jarred in oil or water are both great options.
• Heavy Cream: The base of the luscious sauce. Use half-and-half or coconut cream for a lighter or dairy-free version.
• Smoked Paprika & Italian Seasoning: These seasonings provide depth and warmth. Don’t skip them—smoked paprika especially adds a slightly sweet, smoky note that makes the dish sing.
• Salt and Pepper: To balance and enhance all flavors.

Step-by-Step Instructions

Step 1: Season raw shrimp with smoked paprika, Italian seasoning, salt, and pepper. This not only adds flavor but also gives the shrimp a beautiful golden hue when seared.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and minced garlic. Cook the shrimp for about 2 minutes on each side until pink and just cooked through. Avoid overcrowding the pan—work in batches if needed. Once done, transfer the shrimp to a plate.

Step 3: In the same pan (don’t clean it!), add chopped sun-dried tomatoes, artichoke hearts, and cook for a minute to release their flavors into the oil.

Step 4: Add fresh spinach and stir until just wilted—this takes about 2 minutes. This step softens the greens while infusing them with the tomato-artichoke base.

Step 5: Pour in the heavy cream and a touch more smoked paprika. Stir everything together and bring to a gentle simmer for 1–2 minutes. Taste and season with salt if needed.

Step 6: Return the cooked shrimp to the skillet. Stir gently to coat them in the creamy sauce and heat through for another 2 minutes. Serve immediately while hot and saucy.

Beginner Tips and Notes

• If your shrimp turns rubbery: You’ve likely overcooked it. Shrimp cooks very fast—remove it from the pan as soon as it turns pink and curls into a “C” shape.
• If the sauce separates: Add a splash of water or milk and stir continuously to bring it back together.
• No heavy cream? Use half-and-half or a dairy-free milk thickened with a bit of flour.
• Short on time? Buy pre-washed spinach, jarred garlic, and sun-dried tomatoes already chopped.
• Don’t have artichokes? Omit them or add more spinach, or even mushrooms.

Serving Suggestions

• With Pasta: Serve over angel hair or fettuccine for a comforting pasta night.
• With Veggies: Keep it low-carb by serving it with roasted broccoli, asparagus, or sautéed zucchini.
• With Grains: Try it over cooked quinoa, couscous, or a slice of crusty bread to soak up the sauce.
• Leftovers: Store in the fridge in an airtight container for up to 2 days. Reheat on low heat with a splash of cream or milk to loosen the sauce.

Conclusion

Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes is more than just an easy sheet pan dinner—it’s a restaurant-level experience you can create in your own kitchen without stress. Whether you’re new to cooking or looking for a go-to weeknight meal that feels indulgent yet simple, this lemon herb chicken recipe alternative hits all the right notes. I’d love to hear how it turned out for you—leave a comment and share your delicious success!

FAQ About Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes

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