Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is a bright and flavorful dish that feels like a little sunshine on your plate. The tender shrimp get a tasty boost from the earthiness of spinach, the tangy touch of artichokes, and the rich, chewy bite of sun-dried tomatoes. It’s a mix that’s fresh and full of color, perfect for a quick weeknight dinner or a special meal with friends.
I love how this recipe comes together quickly but still tastes like you spent hours on it. One of my favorite tricks is to use a little garlic and a splash of cream or broth to make a light sauce that pulls all the ingredients together. It’s simple but feels really special, and the shrimp turn out juicy and perfectly cooked every time.
Serving this dish over pasta, rice, or even crusty bread is my go-to because it lets you soak up all the delicious bits left on the plate. I often think of it as a great way to add a pop of flavor and veggies to dinner without too much fuss. Plus, it’s a crowd-pleaser—whenever I make it, there’s always a request for seconds!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work. Just thaw frozen shrimp fully and pat dry before cooking to get a good sear. If you prefer, you can swap for scallops or chunks of chicken breast.
Sun-Dried Tomatoes: Using ones packed in oil adds a lot of flavor. If you only have dry sun-dried tomatoes, soak them in warm water for 10 minutes first. You can substitute with roasted red peppers for a milder taste.
Artichoke Hearts: Marinated artichoke hearts bring tanginess and tenderness. If unavailable, canned or frozen artichokes work fine, but drain them well.
Spinach: Fresh spinach wilts quickly and gives a nice green touch. Baby spinach is tender and preferred, but regular spinach works too. Frozen spinach is okay if thawed and drained.
Heavy Cream: This makes the sauce creamy and rich. For a lighter option, try half-and-half or whole milk with a bit of flour to thicken. Coconut milk is a good dairy-free substitute.
How Can I Cook Shrimp Perfectly Without Overcooking?
Shrimp cook fast and quickly turn rubbery if overdone. Here’s how to get juicy, tender shrimp every time:
- Pat shrimp dry before cooking to get a nice sear.
- Preheat your pan with olive oil on medium-high heat.
- Place shrimp in a single layer without crowding the pan.
- Cook about 2 minutes per side until shrimp turn pink and opaque with a slight curl.
- Remove shrimp promptly—carryover heat will finish cooking.
- Don’t stir too much; letting them sit in the pan helps a golden crust form.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp evenly and making the sauce all in one pan.
- Wooden spoon or silicone spatula – helps you stir without scratching your skillet.
- Measuring cups and spoons – to get your seasonings and liquids just right.
- Knife and cutting board – for chopping garlic, shallots, artichokes, and sun-dried tomatoes.
- Small bowl – handy for mixing or holding ingredients before adding to the pan.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or diced chicken for a different protein that soaks up the sauce well.
- Add a pinch of red pepper flakes for a mild spicy kick that pairs nicely with the tangy tomatoes.
- Mix in mushrooms or roasted red peppers to increase veggie flavor and texture.
- Use fresh basil or oregano instead of Italian seasoning for a brighter, herb-forward taste.
Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Ingredients You’ll Need:
- 1 lb (450g) raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach leaves
- 1/2 cup marinated artichoke hearts, chopped
- 1/3 cup sun-dried tomatoes, julienned (preferably packed in oil)
- 1/4 cup chopped shallots or onion
- 1/2 cup chicken broth or white wine
- 1/4 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning (or dried basil and oregano)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter (optional, for finishing)
- Fresh parsley, chopped (for garnish)
Time You’ll Need
About 20 minutes total. You’ll spend 10-12 minutes cooking the shrimp and sauce, plus a few minutes prepping your ingredients.
Step-by-Step Instructions:
1. Cook the Shrimp
Warm olive oil in a large skillet on medium-high. Season shrimp with salt, pepper, and half of the Italian seasoning. Cook shrimp about 2 minutes each side, until pink and opaque. Transfer them to a plate and set aside.
2. Sauté Aromatics
In the same skillet, add more olive oil if needed. Cook the garlic and shallots/onion until soft and fragrant, about 2-3 minutes.
3. Add Artichokes and Tomatoes
Stir in chopped artichoke hearts and sun-dried tomatoes. Cook another 2 minutes to release their flavors.
4. Make the Sauce
Pour in chicken broth or white wine, scraping up any browned bits. Let it simmer for 3-4 minutes to reduce slightly.
5. Finish the Sauce
Reduce heat to low. Stir in heavy cream and Parmesan cheese. Simmer gently 2-3 minutes, until sauce thickens a bit.
6. Add Spinach and Shrimp
Throw in spinach leaves; cook until just wilted. Return shrimp to skillet and stir gently to coat in sauce. Adjust seasoning with salt, pepper, and leftover Italian seasoning.
7. Final Touches and Serve
Optionally, stir in butter for a richer sauce. Remove from heat, sprinkle with fresh parsley, and serve hot over pasta, rice, or fresh crusty bread.
Enjoy this bright, creamy, and delicious meal that’s ready in a flash!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just be sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly in a bowl of cold water. Pat dry thoroughly to avoid excess moisture in the pan.
Can I Make This Dish Ahead of Time?
Absolutely. Prepare the sauce and cook the shrimp up to a day ahead, then store in an airtight container in the fridge. Reheat gently on the stove to avoid overcooking the shrimp.
What Can I Serve with Tuscan Shrimp?
This dish pairs wonderfully with pasta, steamed rice, or crusty bread to soak up the creamy sauce. For a lighter option, serve alongside quinoa or roasted vegetables.
How Do I Adjust the Creaminess of the Sauce?
If you prefer a lighter sauce, substitute half-and-half or milk for the heavy cream. To thicken without cream, you can mix a small amount of cornstarch with water and stir it in while simmering.
