Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is a colorful and flavorful dish that brings a little taste of Italy right to your kitchen. Succulent shrimp get cooked in a creamy sauce that’s packed with tender spinach, tangy artichokes, and sweet sun-dried tomatoes. The mix of textures and colors makes it as beautiful as it is delicious.
I love making this dish when I want something quick but special. The creamy sauce comes together fast and feels fancy without any fuss. Plus, the sun-dried tomatoes add a lovely burst of flavor that keeps things interesting with every bite. I often toss in a bit of garlic and sprinkle some fresh herbs on top to really brighten up the whole dish.
One of my favorite ways to enjoy this Tuscan shrimp is over a bed of warm rice or alongside some crusty bread to soak up all the sauce. It’s perfect for a cozy weeknight dinner or when friends come over. Every time I make it, I’m reminded how simple ingredients can come together to create something so tasty and comforting.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. If you’re avoiding shellfish, chicken breast or firm tofu are good swaps. I like shrimp for its quick cooking and tender bite.
Spinach: Fresh spinach adds a mild texture and softens nicely in the sauce. You can use baby spinach or even kale for a heartier bite. Frozen spinach works too—just thaw and squeeze out excess water.
Artichoke Hearts: Marinated canned artichoke hearts add tang and softness. If you don’t have marinated ones, plain canned artichokes with a splash of lemon juice do the trick.
Sun-Dried Tomatoes: These give a punch of sweet-tart flavor. Oil-packed sun-dried tomatoes are tastier and juicier, but dry-packed ones soaked in warm water work well too.
Heavy Cream & Parmesan: They make the sauce rich and creamy. For a lighter dish, swap cream for half-and-half or coconut milk, and Parmesan for nutritional yeast or vegan cheese if needed.
How Can I Get the Shrimp Just Right Without Overcooking?
Cooking shrimp perfectly is key—they turn rubbery if overcooked. Here’s what I do:
- Heat your pan on medium and add oil before shrimp.
- Place shrimp in a single layer, don’t overcrowd.
- Cook about 2 minutes per side; watch for pink color and opaque flesh.
- Shrimp curls into a loose “C” shape when done; tight “O” means it’s overcooked.
- Remove shrimp immediately and toss with sauce to keep juicy.
Trust your eyes over the clock once you gain experience—it helps you nail the texture every time!
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – gentle on your pan and good for stirring without scratching.
- Chef’s knife – great for chopping onions, garlic, artichokes, and sun-dried tomatoes with ease.
- Cutting board – a sturdy spot to prep all your veggies safely and efficiently.
- Small frying pan (optional) – handy if you want to make the sunny-side-up eggs as a topping.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chicken breast for a different protein that still pairs well with creamy sauce.
- Add red pepper flakes or a pinch of smoked paprika to the sauce for a little heat and depth.
- Stir in some creamy goat cheese or mozzarella instead of Parmesan for a milder, creamier texture.
- Toss in roasted red peppers or sautéed mushrooms for extra veggie goodness and earthiness.
Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined
- 1 cup fresh spinach leaves
- 1/2 cup marinated artichoke hearts, quartered
- 1/3 cup sun-dried tomatoes, chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley or scallions, chopped for garnish
- Optional: 1 egg per serving (for topping, as shown in the image)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 15 minutes to cook. If you’re adding the optional eggs, allow a few extra minutes for frying. Overall, you’ll have a delicious meal ready in about 25 minutes!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook until they become soft and translucent, about 3 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
2. Cook the Shrimp:
Add the shrimp to the skillet. Sprinkle with Italian seasoning, salt, and pepper. Cook the shrimp for about 2 minutes on each side, until they turn pink and opaque. Remove the shrimp from the pan and set them aside.
3. Combine Vegetables:
In the same skillet, lower the heat and add the sun-dried tomatoes and artichoke hearts. Sauté for 2 to 3 minutes to blend the flavors. Then add the spinach and cook until it wilts, about 1 to 2 minutes.
4. Make the Creamy Sauce:
Pour in the heavy cream and stir in the Parmesan cheese. Let the sauce cook gently for 3 to 4 minutes, until it thickens slightly. Taste and season with extra salt and pepper if needed.
5. Finish the Dish:
Return the cooked shrimp to the skillet. Toss gently to coat everything in the creamy sauce.
6. Optional Topping:
If you like, fry an egg sunny-side-up in a small pan and place it on top of the shrimp mixture before serving.
7. Garnish and Serve:
Sprinkle fresh parsley or scallions over the dish. Serve immediately with crusty bread, rice, or pasta to soak up the delicious sauce.
Enjoy your Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes — a quick and flavorful dish that’s sure to please!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly by placing them in a sealed bag in cold water. Pat dry to remove excess moisture for the best sear.
Can I Substitute the Heavy Cream?
Absolutely. You can use half-and-half or coconut milk for a lighter or dairy-free option. Keep in mind the sauce may be a bit less rich, but it will still be delicious.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce nice and creamy.
Is It Okay to Skip the Egg Topping?
Yes! The eggs add a lovely richness and visual appeal but are completely optional. The dish is flavorful and satisfying on its own without them.
