Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is a vibrant and delicious dish that feels like a vacation on a plate. The shrimp are tender and perfectly cooked, tossed with bright sun-dried tomatoes, tender artichokes, and fresh spinach, all coated in a creamy, flavorful sauce. It’s a great mix of textures and tastes that come together beautifully.
I love making this dish when I want something that feels special but is still super easy to put together. The sun-dried tomatoes add a sweet and tangy punch that I always look forward to, and the artichokes bring in a nice, subtle earthiness. This recipe always gets compliments, and the sauce is perfect for spooning over rice or pasta.
One of my favorite ways to enjoy this Tuscan shrimp is by serving it with a crusty piece of bread to soak up all the yummy sauce. It’s a dish I keep coming back to when I want a quick dinner that’s full of flavor and feels homemade. Plus, it’s a great way to add some greens and veggies in a way that tastes amazing.
Key Ingredients & Substitutions
Shrimp: Fresh peeled and deveined shrimp are best for a tender bite. If fresh shrimp aren’t an option, frozen works well — just thaw completely before cooking.
Artichoke Hearts: I use frozen or canned for convenience. If you prefer fresh, steam and chop them first. Marinated artichokes add extra flavor.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes bring a nice sweetness and chewiness. Dry-packed ones are fine but soak them in warm water before using.
Spinach: Fresh spinach is ideal for its bright flavor and texture. Baby spinach works perfectly. Avoid frozen unless in a pinch.
Heavy Cream & Parmesan: These make the sauce smooth and cheesy. You can swap heavy cream for half-and-half or coconut cream for a lighter or dairy-free version. Nutritional yeast can replace Parmesan for a vegan twist.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks very fast and can become rubbery if overdone. Here’s my simple approach:
- Heat the pan and oil first until hot but not smoking.
- Season shrimp lightly with salt, pepper, and herbs.
- Place shrimp in a single layer; do not overcrowd.
- Cook for about 2 minutes on the first side until pink along edges.
- Flip and cook another 1-2 minutes until fully pink and opaque.
- Remove shrimp immediately to prevent carryover cooking.
This way, shrimp stay juicy and tender every time.
What’s the Best Way to Make This Creamy Sauce Without It Breaking?
To keep the sauce smooth, follow these tips:
- Add the cream once the other ingredients are warm but not boiling hard.
- Keep the heat on low to medium-low while simmering the sauce gently.
- Stir frequently to prevent the cream from separating or curdling.
- Finish by adding Parmesan slowly and stir until melted before gently mixing in the shrimp.
Patience and gentle heat are key for a velvety sauce you’ll want to spoon on everything.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp and simmering the sauce all in one pan.
- Wooden spoon or silicone spatula – helps you stir gently without scratching your pan.
- Knife and cutting board – for chopping garlic, onion, and sun-dried tomatoes easily.
- Measuring cups and spoons – to keep the cream and spices just right every time.
- Lid for skillet or a large plate – useful if you want to poach the egg gently on top.
Flavor Variations & Add-Ins
- Swap shrimp for chicken breast strips for a milder flavor and similar texture.
- Add mushrooms or chopped bell peppers for extra veggies and a bit of sweetness.
- Use goat cheese instead of Parmesan for a tangier, creamier sauce.
- Stir in crushed red pepper flakes or a dash of smoked paprika to boost the spice profile.
Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup frozen or canned artichoke hearts, chopped
- ½ cup sun-dried tomatoes, sliced (oil-packed, drained)
- 3 cups fresh spinach leaves
- 3 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- ½ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 2 tbsp olive oil (plus more if needed)
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 tsp Italian seasoning or dried basil and oregano mix
- 2 green onions, chopped (for garnish)
- 1 egg (optional, as shown in the image, for a richer dish)
Time Needed:
This tasty dish comes together in about 20-25 minutes, including preparation and cooking time. It’s a quick meal that feels special and fresh—perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Shrimp:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the shrimp with salt, pepper, and half of the Italian seasoning. Cook the shrimp for about 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside for now.
2. Sauté the Aromatics and Veggies:
In the same skillet, add another tablespoon of olive oil. If you’re using onion, sauté it along with the minced garlic until fragrant and translucent, about 2 minutes. Then, add the chopped artichoke hearts and sun-dried tomatoes. Cook them for 2 to 3 minutes to let the flavors blend and warm through.
3. Add Spinach and Make the Sauce:
Stir in the fresh spinach and cook until it wilts down. Now, pour in the heavy cream and stir everything together gently. Let the mixture come to a gentle simmer. Add the Parmesan cheese, red pepper flakes (if using), and the rest of the Italian seasoning. Continue stirring for about 3 to 4 minutes until the sauce thickens just a little. Taste and adjust the salt and pepper as needed.
4. Finish Cooking:
Return the cooked shrimp to the skillet and gently toss them in the creamy sauce until warmed through.
5. Optional Egg Topping:
If you want to add the egg as shown in the image, make a small well in the center of the skillet and crack the egg into it. Cover the skillet and cook on low heat until the egg white is set but the yolk stays runny, about 3 to 4 minutes.
6. Serve and Garnish:
Sprinkle with chopped green onions and freshly ground black pepper. Serve immediately with crusty bread, rice, or pasta to soak up all that creamy, delicious sauce.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly in cold water, then pat dry to avoid extra moisture in the skillet.
How Can I Make This Dish Dairy-Free?
Swap the heavy cream for coconut cream or a plant-based cream alternative, and use nutritional yeast instead of Parmesan for a cheesy flavor without dairy.
Can I Prepare This Dish Ahead of Time?
You can cook the shrimp and make the sauce in advance, then refrigerate separately for up to 2 days. Reheat gently on the stove, adding a splash of cream or broth if the sauce thickens too much.
What Should I Serve with Tuscan Shrimp?
This dish pairs wonderfully with crusty bread, rice, or pasta to soak up the creamy sauce. For a lighter option, serve it over cauliflower rice or alongside roasted vegetables.
