Tuscan Shrimp with Garlic Cream Sauce, Spinach, and Artichokes
By Liam Carter
Searing the shrimp in a hot, uncrowded skillet gives it a pink exterior before it finishes briefly in sauce, helping it stay tender rather than rubbery. This one-pan Tuscan shrimp dinner combines garlic, spinach, artichokes, and sun-dried tomatoes in a creamy sauce.
Large raw peeled and deveined shrimp are seasoned with smoked paprika, Italian seasoning, salt, and black pepper, then seared with minced garlic in olive oil. The same skillet holds the chopped sun-dried tomatoes and artichokes, so their flavor stays in the pan for the sauce. Fresh spinach wilts into the vegetables before heavy cream and additional paprika are added and simmered.
Watch for shrimp that has turned pink on both sides after about two minutes per side, then remove it before building the sauce. The key visual cue is an uncrowded skillet: shrimp should have room against the hot surface instead of releasing moisture and steaming. Overcooking is the main risk, especially if the shrimp is left in the pan while the vegetables cook.
Serve the shrimp and sauce over roasted or steamed broccoli, asparagus, green beans, Brussels sprouts, spaghetti squash, or zucchini noodles. For a more substantial plate, spoon it over pasta, ravioli, tortellini, or gnocchi. Leftovers can be refrigerated for up to two days, though the cream sauce may become greasy rather than creamy when reheated.
Why you'll love this recipe
- Searing raw shrimp in a hot, uncrowded skillet builds color quickly, while the short cooking time helps the finished shrimp stay tender and juicy.
- Using the same skillet for vegetables and sauce keeps the browned garlic and shrimp-seasoning flavor in the dish instead of leaving it behind in another pan.
- Adding spinach after the artichokes and tomatoes lets it wilt in only a couple of minutes, so it softens without lengthy cooking.
- The cream simmers briefly with the vegetables, creating a sauce that coats the shrimp without requiring a separate roux or extra saucepan.
- Removing the shrimp before making the sauce prevents it from sitting over heat, which is the step that helps avoid a rubbery texture.
- Sun-dried tomatoes packed in oil contribute plumper pieces, and their drained oil can be used for searing to carry tomato flavor into the skillet.
Ingredients
- •1 lb raw large shrimp (peeled and deveined, 16 or 20 count)
- •1 tsp smoked paprika
- •0.5 tsp Italian seasoning (thyme, basil, oregano, rosemary)
- •0.25 tsp salt
- •0.25 tsp coarse black pepper
- •5 cloves garlic (minced)
- •2 tbsp olive oil
- •4 oz sun-dried tomatoes (chopped, about 1/4 cup)
- •14 oz artichoke hearts (drained and chopped, 1 can or about 1 cup)
- •4 oz fresh spinach
- •1 cup heavy cream
- •0.25 tsp smoked paprika
- •salt (to taste)
Instructions
- 1
Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot.
- 3
Add the shrimp and minced garlic, and cook for about 2 minutes per side.
- 4
Do not overcrowd the shrimp; work in batches if needed to avoid steaming.
- 5
Remove the shrimp from the heat and transfer it to a plate.
- 6
Add the chopped sun-dried tomatoes and chopped artichokes to the same empty skillet, then cook while stirring for 1 minute over medium heat.
- 7
Add the fresh spinach and cook over medium heat until wilted, for a couple of minutes.
- 8
Add the heavy cream and smoked paprika to the skillet with the vegetables.
- 9
Bring the sauce to a simmer and simmer for about 1 minute, stirring.
- 10
Season the sauce with salt if needed, and add more paprika if desired.
- 11
Add the seared shrimp to the skillet with the cream sauce.
- 12
Spoon the sauce over the shrimp and simmer for about 2 minutes, or longer, until the shrimp is warmed and completely cooked through.
- 13
Season with salt if needed.
FAQ
Nutrition (per serving)
Calories
558
Protein
31g
Fat
39g
Carbs
25g
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