Go Back
Tuscan Shrimp

Tuscan Shrimp (One-Pan, 30-Minute Dinner)

Restaurant-quality creamy Tuscan shrimp with spinach, artichokes, and sun-dried tomatoes. Low-carb, high-protein, gluten-free one-pan meal ready in 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 558
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined, 16-20 count
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 cloves garlic minced
  • 2 tablespoons olive oil
  • 4 oz sun-dried tomatoes chopped (about 1/4 cup)
  • 14 oz artichoke hearts drained and chopped (1 can or 1 cup)
  • 4 oz fresh spinach
  • 1 cup heavy cream
  • 1/4 teaspoon smoked paprika for sauce
  • salt to taste

Equipment

  • large skillet
  • Cooking spoon or spatula
  • Knife and cutting board

Method
 

  1. Season shrimp with smoked paprika, Italian seasoning, salt, and pepper until evenly coated.
  2. Heat 2 tablespoons olive oil in large skillet over medium-high heat until shimmering. Add shrimp and minced garlic, cooking about 2 minutes per side until pink and golden on edges.
  3. Remove shrimp to a plate. If skillet is crowded, work in batches to avoid steaming the shrimp.
  4. To the same skillet, add chopped sun-dried tomatoes and artichokes. Cook, stirring, for 1 minute over medium heat.
  5. Add fresh spinach and cook until wilted, about 2 minutes, stirring occasionally.
  6. Pour in heavy cream and add 1/4 teaspoon paprika. Bring to a gentle simmer and cook for 1 minute, stirring to combine.
  7. Return seared shrimp to the skillet. Spoon sauce over shrimp and simmer for about 2 minutes until shrimp is warmed through and fully cooked.
  8. Taste and season with additional salt if needed. Serve immediately.

Notes

Serving suggestions: Serve over pasta, ravioli, tortellini, roasted vegetables, spaghetti squash, or zoodles. Dairy-free option: Use unsweetened coconut milk or cashew milk instead of heavy cream. Storage: Refrigerate in airtight container up to 2 days. Reheat on medium-low, adding small amount of liquid to thin sauce.
QR Code linking back to recipe