If you’re craving a dish that perfectly balances rustic charm with vibrant Mediterranean flavors, you’re going to adore this Tuscan Shrimp Skillet with Sun-Dried Tomatoes, Artichokes, and Spinach Recipe. It’s a one-pan wonder that brings tender, smoky-seasoned shrimp together with tangy sun-dried tomatoes, tender artichoke hearts, and fresh spinach all coated in a luscious creamy sauce. Ready in just 30 minutes, it’s a fantastic dinner option that feels special but comes together with ease, making it perfect for busy weeknights or impressing guests without stress.
Ingredients You’ll Need
This recipe shines because of its simply elegant combination of ingredients. Each one plays a crucial role in bringing vibrant textures and flavors to the skillet, from the smoky shrimp seasoning to the creamy sauce that ties everything together beautifully.
- 1 lb raw shrimp (large, peeled & deveined): The star protein, juicy and tender, perfect for soaking up all the flavors.
- 1 tsp smoked paprika: Brings warmth and a subtle smokiness that layers beautifully with the shrimp.
- ½ tsp Italian seasoning (thyme, basil, oregano, rosemary): A fragrant blend that adds classic Tuscan herb notes.
- ¼ tsp salt: Enhances all the flavors and balances the dish.
- ¼ tsp coarse black pepper: Offers a gentle heat and depth to the seasoning.
- 5 cloves garlic, minced: Adds a punch of aromatic richness that works wonders with both seafood and veggies.
- 2 tbsp olive oil: The olive oil brings a fruity richness and helps to sear the shrimp to perfection.
- 4 oz sun-dried tomatoes, chopped (~¼ cup): These sweet-tart bites infuse the dish with concentrated tomato flavor and chewy texture.
- 14 oz canned artichoke hearts, drained & chopped (~1 cup): Tender and slightly nutty, they add wonderful complexity and earthiness.
- 4 oz fresh spinach: Brings freshness, vibrant color, and a tender bite that balances the creaminess.
- 1 cup heavy cream: The silky base that unifies all ingredients into a rich, velvety sauce.
- ¼ tsp smoked paprika: A dash more smoke to echo the shrimp’s seasoning and enhance depth.
- Salt to taste: To finish seasoning perfectly once everything comes together.
How to Make Tuscan Shrimp Skillet with Sun-Dried Tomatoes, Artichokes, and Spinach Recipe
Step 1: Season the Shrimp
Start by tossing your shrimp with the smoked paprika, Italian seasoning, salt, black pepper, and minced garlic. This step is essential because it infuses the shrimp with a bold, smoky foundation while the fresh garlic brings a sharp, savory punch. Getting this right sets the tone for the entire dish.
Step 2: Sear the Shrimp
Heat olive oil in a large skillet over medium heat and add the shrimp. Cook each side for about 1 to 2 minutes until the shrimp are pink and just cooked through. Removing the shrimp now keeps them perfectly tender later—overcooked shrimp can quickly turn rubbery. Set the shrimp aside for the next steps.
Step 3: Sauté the Vegetables
In that same skillet, toss in the chopped sun-dried tomatoes, artichoke hearts, and fresh spinach. Sauté them for just a couple of minutes so the spinach wilts nicely, and the tomatoes and artichokes begin releasing their wonderful flavors. This layering of ingredients in one pan builds a beautiful base for the sauce.
Step 4: Make the Creamy Sauce
Pour in the heavy cream, sprinkle with the extra smoked paprika, and add salt to taste. Let the mixture simmer for 3 to 5 minutes until it thickens slightly, transforming into a luscious sauce that will coat every bite. This creamy element is what makes the Tuscan Shrimp Skillet with Sun-Dried Tomatoes, Artichokes, and Spinach Recipe feel indulgent and comforting.
Step 5: Combine and Heat Through
Return the shrimp to the skillet and gently stir them into the creamy sauce. Let them warm for another 1 to 2 minutes to absorb all the flavor without overcooking. The shrimp should be tender and perfectly coated in that rich, tangy, and smoky sauce.
Step 6: Serve
Serve your masterpiece hot straight from the pan. The sauce’s creaminess alongside the vibrant veggies and plump shrimp is simply irresistible.
How to Serve Tuscan Shrimp Skillet with Sun-Dried Tomatoes, Artichokes, and Spinach Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds an inviting pop of green that makes this dish sing visually and taste-wise. A little grated Parmesan or a squeeze of lemon over the top adds a fresh brightness that contrasts beautifully with the creamy sauce.
Side Dishes
This Tuscan Shrimp Skillet pairs wonderfully with crusty bread to soak up every last drop of the sauce. For a heartier meal, serve it alongside creamy polenta, linguine, or fluffy rice to keep things cozy and filling.
Creative Ways to Present
Present this dish in the skillet it was cooked in for a rustic, homey vibe that guests will love. Alternatively, plate the shrimp and sauce over a bed of buttery mashed potatoes or zucchini noodles for a low-carb twist that’s just as satisfying.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Tuscan Shrimp Skillet with Sun-Dried Tomatoes, Artichokes, and Spinach Recipe to an airtight container and refrigerate. It should be consumed within 2 days to enjoy maximum freshness and flavor. The shrimp and creamy sauce hold up well but are best eaten fresh.
Freezing
While you can freeze this dish, know that the spinach and cream sauce may change texture slightly after thawing. If freezing, place leftovers in a freezer-safe container and consume within one month. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent the cream sauce from separating. If the sauce seems too thick, add a splash of cream or milk to bring it back to the perfect consistency. Avoid the microwave if possible to maintain the best texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely and pat dry before seasoning. This ensures they sear nicely rather than steaming in the pan.
What can I substitute for heavy cream?
You can use half-and-half or a coconut milk cream for a dairy-free option, though the sauce will be slightly less rich. Adding a small amount of flour as a thickener can help maintain creaminess.
Is sun-dried tomato paste a good alternative?
Sun-dried tomato paste isn’t quite the same but can work in a pinch. Use less paste than the amount of chopped tomatoes since it’s very concentrated, and balance with some chopped fresh tomatoes for texture.
Can I make this gluten-free?
Yes! This dish is naturally gluten-free as long as you serve it with gluten-free sides like rice or gluten-free pasta instead of crusty bread.
How spicy is this Tuscan Shrimp Skillet with Sun-Dried Tomatoes, Artichokes, and Spinach Recipe?
This recipe is mildly spiced with smoked paprika and Italian herbs, so it’s pleasantly flavorful without heat. You can add a pinch of red pepper flakes if you prefer more kick.
Final Thoughts
This Tuscan Shrimp Skillet with Sun-Dried Tomatoes, Artichokes, and Spinach Recipe is truly one of those dishes that feels like a warm hug on a plate. Its vibrant colors, rich flavors, and satisfying textures come together effortlessly to create a meal you’ll want to make over and over. Dive in with some crusty bread or pasta, and enjoy the deliciousness that this simple one-pan recipe brings to your table. You’re going to love how easy it is to impress yourself and others with such a flavorful, home-cooked delight.
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Tuscan Shrimp Skillet with Sun-Dried Tomatoes, Artichokes, and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
This Tuscan Shrimp recipe is a flavorful, one-pan dinner ready in just 30 minutes. Tender shrimp are seasoned with smoked paprika and Italian herbs, then seared and simmered in a creamy sauce with sun-dried tomatoes, artichoke hearts, and fresh spinach, making for a rich and satisfying meal perfect for busy weeknights.
Ingredients
Shrimp Seasoning
- 1 lb large raw shrimp, peeled & deveined
- 1 tsp smoked paprika
- ½ tsp Italian seasoning (thyme, basil, oregano, rosemary)
- ¼ tsp salt
- ¼ tsp coarse black pepper
- 5 cloves garlic, minced
Shrimp & Sauce
- 2 tbsp olive oil
- 4 oz sun-dried tomatoes, chopped (~¼ cup)
- 14 oz canned artichoke hearts, drained & chopped (~1 cup)
- 4 oz fresh spinach
- 1 cup heavy cream
- ¼ tsp smoked paprika
- Salt to taste
Instructions
- Season Shrimp: Toss the shrimp in a bowl with smoked paprika, Italian seasoning, salt, black pepper, and minced garlic, ensuring each piece is evenly coated with the spices and garlic for maximum flavor.
- Sear Shrimp: Heat olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 1–2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make Sauce: In the same skillet, add the chopped sun-dried tomatoes, artichoke hearts, and fresh spinach. Sauté this mixture for about 2 minutes until the spinach wilts and the vegetables are warmed through.
- Add Cream & Seasoning: Pour in the heavy cream, then stir in the additional smoked paprika and salt. Let the sauce simmer gently for 3–5 minutes until it thickens slightly, stirring occasionally to prevent sticking.
- Combine & Heat Through: Return the cooked shrimp to the skillet, stirring to coat them thoroughly in the creamy sauce. Cook for an additional 1–2 minutes to heat the shrimp through and blend the flavors.
- Serve: Serve the Tuscan shrimp hot, accompanied by crusty bread, pasta, or rice to soak up the delicious sauce.
Notes
- Use large shrimp for best texture and flavor; fresh or thawed frozen will work.
- Adjust smoked paprika and salt according to your taste preference.
- Sun-dried tomatoes add a tangy sweetness; chop them finely for better integration into the sauce.
- For a lighter dish, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Serve immediately for the best texture, as shrimp can become tough if overcooked or reheated.
