Get ready to fall in love with your new favorite weeknight meal: Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes! This vibrant and flavorful dish comes together in just 25 minutes but tastes like a dreamy Italian getaway on a plate. With tender shrimp swimming in a creamy, garlicky sauce studded with artichokes, sweet sun-dried tomatoes, and a generous handful of baby spinach, each bite delivers ultimate comfort and a touch of elegance. Whether you’re entertaining friends or spoiling yourself on a quiet night in, Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is the delicious answer.
Ingredients You’ll Need
One of the best things about Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is just how simple the ingredient list is—yet every single item brings flavorful impact. From juicy shrimp and punchy garlic to creamy cheese and bright veggies, here’s what you’ll need for Tuscan magic in your skillet.
- Olive oil: A good olive oil gives the base its rich, fruity depth and prevents the shrimp from sticking.
- Large shrimp (peeled and deveined): Opt for fresh or defrosted shrimp; they cook quickly and soak up the sauce beautifully.
- Garlic (minced): Just three cloves add so much fragrance and classic Italian flair.
- Red pepper flakes (optional): For a gentle kick—use more or less to fit your heat preference.
- Salt and black pepper: The backbone of flavor; don’t skimp on seasoning!
- Sun-dried tomatoes (drained and chopped): Intensely sweet and tangy, these add magnificent color and bursts of flavor.
- Artichoke hearts (drained and quartered): Their tender bites offer an earthy heartiness that’s just irresistible.
- Fresh baby spinach: Two big handfuls for color, nutrition, and a soft, wilted texture.
- Heavy cream: The secret to that luscious, dreamy sauce—swap in half-and-half if you want it a bit lighter.
- Grated Parmesan cheese: Adds creaminess and a salty, savory finish that brings everything together.
- Chicken broth or white wine: Infuses the dish with depth and brightness—choose whichever you prefer!
- Lemon juice: A splash at the end balances all those creamy and rich flavors with welcome freshness.
- Fresh basil or parsley (optional): A sprinkle on top wakes up the palate and looks lovely, too.
How to Make Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes
Step 1: Sear the Shrimp
Start by heating the olive oil in a large skillet over medium-high heat. Once it shimmers, add your shrimp and sprinkle them with salt, pepper, and red pepper flakes. Let the shrimp cook for about 1–2 minutes on each side, just until they turn pink and opaque—they’ll cook more in the sauce, so no need to overdo it. Scoop the shrimp out to a plate and set them aside—you’ll want to return them later so they stay tender and juicy.
Step 2: Sauté Garlic, Sun-Dried Tomatoes, and Artichokes
Lower the heat to medium, then toss those minced garlic cloves into the same skillet. Sauté for just 30 seconds to bring out their aromatic magic without burning. Next, stir in the sun-dried tomatoes and artichoke hearts. Let them sizzle together for another 1–2 minutes—their flavors will meld and begin releasing their irresistibly savory notes.
Step 3: Build the Creamy Sauce
Pour in the chicken broth or white wine, scraping up any golden bits from the bottom of the pan for maximum flavor. Let this goodness simmer for a minute, then stir in the heavy cream, Parmesan cheese, and fresh lemon juice. Allow your luscious sauce to cook down and thicken slightly, about 2–3 minutes. The sauce should coat the back of a spoon and smell like pure Italian bliss.
Step 4: Add Spinach and Finish with Shrimp
Now, gently scatter in the fresh baby spinach. Use a spoon or tongs to turn the spinach until it just wilts—this keeps it vibrant. Finally, return the cooked shrimp to the skillet, tossing everything together so the shrimp are coated in that dreamy sauce. Now, it’s ready for the table!
How to Serve Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes
Garnishes
Dress up your Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes with a confetti of chopped fresh basil or parsley. Not only do these herbs add a garden-fresh pop of color, but their flavors perk up the richness of the creamy sauce. For an extra flourish, add a pinch of extra Parmesan and a twist of black pepper right before serving.
Side Dishes
This dish shines brilliantly over fluffy rice, buttery mashed potatoes, or your favorite long pasta, which all soak up the luxurious sauce. For a lighter pairing, try a simple tossed salad or roasted asparagus. Crusty bread is practically mandatory to mop up every last bit of the creamy, sun-dried tomato goodness.
Creative Ways to Present
If you’re entertaining, serve your Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes in wide, shallow bowls for a restaurant-style feel. For a fun twist, try spooning it over toasted polenta rounds or stuffing the saucy shrimp mixture into baked spaghetti squash halves. Individual ramekins also make for an elegant starter at any dinner party.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool completely before transferring your Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes into an airtight container. Store in the refrigerator for up to 2 days—the flavors actually become more mellow and delicious as they rest!
Freezing
While shrimp dishes with cream sauce can be tricky to freeze without the sauce separating, you can store the shrimp and veggies (without the sauce) in a freezer-safe container for up to 2 months. When ready to enjoy again, thaw overnight in the fridge and make a fresh batch of the creamy sauce just before serving for the tastiest results.
Reheating
For gentle reheating, transfer your leftovers into a skillet and warm over low heat, stirring occasionally until heated through. Add a splash of broth or cream to loosen the sauce if needed. Microwave reheating is fine for a quick lunch, too; just be careful not to overcook the shrimp so they stay tender.
FAQs
Can I use frozen shrimp for Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to ensure a perfect sear and avoid excess liquid in your skillet.
Is there a dairy-free alternative for the cream?
Yes, you can use coconut cream or a dairy-free half-and-half to achieve a similar creamy texture in Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes. The flavor will be slightly different, but still delicious!
Can I make Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes spicy?
Of course! Increase the amount of red pepper flakes or add a pinch of cayenne pepper to amp up the heat to your liking.
What protein substitutions work well in this recipe?
Chicken breast, scallops, or even chunks of firm white fish are lovely swaps for shrimp in Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes—just adjust your cooking time as needed.
How can I make the sauce thicker or thinner?
If you’d like a thicker sauce, let it simmer a few extra minutes or add an extra sprinkle of Parmesan. To thin it out, simply stir in a bit more broth, wine, or cream until it reaches your desired consistency.
Final Thoughts
If you’re craving something special that’s simple enough for a busy night but glamorous enough for company, Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is your answer. Don’t hesitate to give it a try and let this Italian-inspired skillet whisk you away—after all, one bite and you’ll be dreaming of Tuscany!
