Name: Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tablespoons olive oil; 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional); 1/2 cup sun-dried tomatoes, sliced (oil-packed, drained); 1 cup marinated artichoke hearts, quartered; 3 cups fresh baby spinach; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; Salt and black pepper to taste; Fresh parsley, chopped (for garnish)

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If you’re hunting for a vibrant, flavor-packed dinner that tastes like a trip to the Mediterranean coast, Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes will absolutely sweep you off your feet. Plump shrimp, lush greens, and briny artichokes are cloaked in a creamy, garlicky sauce that comes together in under half an hour. This dish brings rustic Italian comfort right to your table, with every bite bursting with savory, tangy, and slightly spicy undertones. It’s hard to believe something so gorgeous is truly this simple — but that’s the magic of Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes.

Ingredients You’ll Need

Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

For a dish this beautiful, the ingredients list is refreshingly straightforward. Each element has a role to play — from juicy shrimp to the pop of sun-dried tomatoes, and the silkiness of cream. Let’s walk through what you’ll need and why it matters.

Shrimp: Large, peeled, and deveined so they cook quickly and absorb all the luscious flavors.
Olive oil: Sets the foundation for the sauce and imparts true Mediterranean character.
Garlic: Infuses the entire skillet with an irresistible aroma and subtle bite.
Red pepper flakes (optional): For a gentle warmth that makes each bite more exciting.
Sun-dried tomatoes (oil-packed, drained): Brings tangy sweetness and beautiful color to the sauce.
Marinated artichoke hearts: Adds a pleasing briny note and soft texture, perfectly complementing the shrimp.
Fresh baby spinach: Wilts down quickly and infuses the dish with earthy freshness.
Heavy cream: Provides the creamy, rich backbone that makes this meal so luxurious.
Parmesan cheese: Melts into the sauce for a nutty, salty depth that elevates everything.
Salt and black pepper: Sharpens all the flavors, so remember to taste and adjust as you cook.
Fresh parsley: Sprinkled on at the end for a pop of color and fresh, herby aroma.

How to Make Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes

Step 1: Sauté the Shrimp

Start by heating olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and season generously with salt and pepper. Let them sear for 1–2 minutes per side, just until they turn pink and opaque. Remove the shrimp to a plate as soon as they’re cooked to prevent overcooking — this keeps them juicy and tender for our Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes.

Step 2: Build the Flavor Base

With your shrimp resting, reduce the heat to medium and toss the minced garlic and red pepper flakes into the same skillet. Sauté for about 30 seconds — just until the garlic becomes fragrant, not browned. This quick step forms the aromatic backbone of the sauce and infuses it with warmth and depth.

Step 3: Add Sun-Dried Tomatoes and Artichokes

Now stir the sliced sun-dried tomatoes and quartered artichoke hearts right into the garlic oil. Sauté for 2 minutes to soften them slightly and allow their savory-tangy flavors to meld together. This is where your kitchen will start smelling like a sun-lit Italian trattoria.

Step 4: Wilt the Spinach

Add the fresh baby spinach by handfuls, gently stirring until it wilts down into the skillet. The spinach cooks in under a minute and absorbs the garlicky, tomato-rich oil — adding both vibrant color and nutrition to your Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes.

Step 5: Make the Creamy Sauce

Pour in the heavy cream and sprinkle in the Parmesan cheese, stirring until the cheese melts and the sauce thickens just a bit. Within a couple of minutes, you’ll see your skillet transformed into a silky, glistening sauce that’s utterly irresistible.

Step 6: Return the Shrimp and Finish

Return the cooked shrimp to the skillet and gently toss everything to coat. Let it all heat through for another 1–2 minutes, making sure the shrimp are enveloped in that luxurious sauce. Taste once more and adjust seasoning if needed, then get ready to serve your masterpiece!

How to Serve Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes

Garnishes

A handful of freshly chopped parsley is the classic finishing touch. Not only does it brighten the presentation, it adds a gentle herby note that balances the richness of the sauce. For a little extra sparkle, a dusting of freshly grated Parmesan right before serving is always a good move.

Side Dishes

Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is wonderfully versatile when it comes to pairings. It’s perfect over al dente pasta or pillowy rice to soak up the luscious sauce. For a lighter option, try it with cauliflower rice or alongside a crisp green salad. Warm, crusty bread is practically non-negotiable for sopping up every drop.

Creative Ways to Present

This dish shines whether you’re serving it family-style in the center of the table or plating individual servings for a special dinner. Spoon it over toasted garlic-rubbed crostini for elegant appetizers, or tuck it into a bowl with spiralized zucchini noodles for a modern, gluten-free twist. No matter how you present it, Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes will always impress.

Make Ahead and Storage

Storing Leftovers

Any leftovers should be cooled to room temperature, then transferred to an airtight container. This dish keeps wonderfully in the refrigerator for up to 2 days, making lunch the next day something to look forward to. The shrimp and sauce will deepen in flavor overnight, making each reheated bite just as delicious as the first.

Freezing

Freezing Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is not generally recommended, simply because the creamy sauce and tender shrimp can change in texture once thawed. However, if you’d like to freeze a portion, do so in a tightly sealed container for up to one month, and reheat gently to minimize separation.

Reheating

To reheat, place your leftovers in a skillet over low heat, adding a splash of cream or milk as needed to loosen the sauce. Stir gently and heat only until warmed through, avoiding overcooking the shrimp. If using the microwave, reheat in 30-second bursts, stirring frequently for even heating.

FAQs

Can I use frozen shrimp?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking. This ensures they sear nicely and don’t turn watery in the pan. Using frozen shrimp is a great shortcut for getting Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes on the table without a trip to the seafood counter.

What substitutions work for dairy-free diets?

You can easily swap the heavy cream with coconut cream, which will give the sauce a rich texture while keeping it dairy-free. Omit the Parmesan or use a dairy-free alternative to finish your dish — you’ll still have that luscious, creamy result.

How do I prevent overcooking the shrimp?

The trick is to cook the shrimp just until they turn pink and opaque, which only takes a couple of minutes per side. Removing them from the skillet before you finish the sauce, then gently reheating them at the end, keeps them juicy and tender in your Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes.

Can I make this lower in calories?

Certainly! Swap the heavy cream for half-and-half or a lower-fat alternative, and use a light sprinkle of Parmesan. Serve with cauliflower rice or zucchini noodles to keep this dish on the lighter side, without sacrificing flavor.

Is this recipe gluten-free?

Yes! Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is naturally gluten-free, as long as you check the labels on your sun-dried tomatoes and artichoke hearts. Pair it with gluten-free pasta, rice, or roasted vegetables for a meal everyone can enjoy.

Final Thoughts

There’s something truly magical about the way rustic Italian flavors come together in Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes. Whether you’re cooking for a cozy weeknight or impressing dinner guests, this recipe greets everyone at the table with warmth and vibrant color. Give it a try, share it with someone you love, and don’t be surprised when it becomes a new favorite in your kitchen, too!

Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the flavors of the Mediterranean with this delicious Tuscan Shrimp dish featuring succulent shrimp, spinach, artichokes, and sun-dried tomatoes in a creamy sauce. Perfect for a quick and impressive weeknight dinner!

Ingredients

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Main Ingredients:

1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)

Additional Ingredients:

1/2 cup sun-dried tomatoes, sliced (oil-packed, drained)
1 cup marinated artichoke hearts, quartered
3 cups fresh baby spinach
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

Cook Shrimp: Heat olive oil in a large skillet. Cook shrimp until pink and opaque. Set aside.
Prepare Sauce: Sauté garlic and red pepper flakes, then add sun-dried tomatoes and artichokes. Stir in spinach, cream, and Parmesan until thickened.
Combine and Serve: Return shrimp to skillet, toss in sauce, and heat through. Garnish with parsley before serving.