Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is a delightful, colorful dish full of fresh flavors and satisfying textures. The shrimp are tender and juicy, paired perfectly with the bright, tangy sun-dried tomatoes and silky artichokes. The spinach adds a lovely green touch that makes the whole plate look inviting and wholesome.
I love making this dish because it feels fancy but comes together easily on a busy weeknight. The creamy sauce that brings everything together is one of my favorite parts—it’s just rich enough to be comforting without being heavy. I usually add a little garlic and herbs to boost the flavor, which always makes it taste like it’s from a cozy Italian kitchen.
My favorite way to enjoy this Tuscan Shrimp recipe is served over a bed of pasta or with a side of crusty bread for soaking up all the delicious sauce. It’s one of those meals that feels special but is actually simple, so I often make it when friends come over because I know everyone will love it. Plus, it’s a great way to eat more veggies without any fuss!
Key Ingredients & Substitutions
Shrimp: Use medium shrimp for even cooking. You can swap with prawns or scallops if you prefer. Fresh is great, but frozen shrimp works well too—just thaw carefully before cooking.
Spinach: Fresh spinach adds a nice texture and color. If fresh isn’t available, frozen spinach works but squeeze out extra moisture to avoid a watery dish.
Artichoke Hearts: Canned or jarred artichokes are convenient and tasty. If you want to keep it fresh, steamed or roasted artichoke hearts make a great substitute.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are flavorful and tender. If you only have dry ones, soak them in warm water for 10 minutes before using to soften.
Heavy Cream & Parmesan: These make the sauce rich and creamy. For a lighter version, substitute cream with half-and-half or coconut milk, and try nutritional yeast instead of Parmesan for a dairy-free option.
How Do I Cook Shrimp Perfectly Without Overcooking?
Shrimp cook super fast and can become rubbery if overdone. Here’s how to keep them tender and juicy:
- Heat your skillet well before adding shrimp—this helps get a nice sear.
- Cook shrimp about 2 minutes per side until pink and opaque. They curl up slightly when done.
- Remove shrimp from the pan as soon as they’re cooked to avoid continuing to cook in residual heat.
- If unsure, smaller shrimp cook faster, so watch carefully and avoid overcrowding the pan.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp and simmering the sauce all in one pan.
- Wooden spoon or silicone spatula – helps stir without scratching your skillet.
- Measuring cups and spoons – for accurate ingredient amounts to keep flavors balanced.
- Sharp knife and cutting board – to chop garlic, spinach, artichokes, and sun-dried tomatoes easily.
Flavor Variations & Add-Ins
- Swap shrimp for chicken breast or thighs for a different protein that soaks up the creamy sauce well.
- Add mushrooms or zucchini slices for extra veggies and a mild earthy flavor.
- Use goat cheese instead of Parmesan for a tangier, creamier sauce twist.
- Stir in fresh basil or oregano at the end to brighten the dish with herbal notes.
Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) medium shrimp, peeled and deveined
- 1 cup fresh spinach, roughly chopped
- 1 cup artichoke hearts, chopped (canned or jarred, drained)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated if dry)
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- 1/4 tsp red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe will take around 20 minutes total. You’ll spend about 10 minutes prepping your ingredients and another 10 minutes cooking. It’s quick and great for a tasty weeknight meal!
Step-by-Step Instructions:
1. Heat and Sauté Garlic:
In a large skillet over medium heat, melt the butter together with the olive oil. Add the minced garlic and red pepper flakes, then sauté for about 1 minute until the garlic smells fragrant.
2. Cook the Shrimp:
Add the shrimp to the skillet and season lightly with salt and black pepper. Cook for about 2 minutes on each side, or until the shrimp turn pink and are no longer translucent. Remove the shrimp from the skillet and set aside.
3. Cook Vegetables:
In the same skillet, add the chopped artichoke hearts and sun-dried tomatoes. Cook for about 2 to 3 minutes, stirring occasionally to warm and blend the flavors. Then add the spinach and cook just until wilted, about 1 to 2 minutes.
4. Make the Creamy Sauce:
Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the Parmesan cheese until it melts and the sauce thickens slightly.
5. Combine Shrimp and Sauce:
Return the cooked shrimp to the skillet and toss them gently in the creamy sauce. Cook for another minute to heat everything through.
6. Taste and Serve:
Give the dish a taste and adjust the seasoning with more salt, pepper, or red pepper flakes if you want more spice. Serve the Tuscan shrimp hot, and if you like, garnish with chopped fresh parsley or basil. It’s wonderful over pasta, rice, or with crusty bread to soak up the sauce.
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp works perfectly! Just make sure to thaw them completely in the fridge overnight or under cold running water before cooking. Pat them dry to avoid excess moisture in the skillet.
How Can I Make This Dish Dairy-Free?
Try substituting the heavy cream with canned coconut milk or a creamy plant-based alternative, and use nutritional yeast in place of Parmesan for a cheesy flavor without dairy.
Can I Prepare This Recipe Ahead of Time?
You can cook the sauce and shrimp in advance and store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove before serving to keep the shrimp tender.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat or in the microwave to avoid overcooking the shrimp.
