Tuscan shrimp brings those bold Italian flavors right to your weeknight table without any fancy ingredients or complicated techniques. I learned years ago that the secret to making restaurant-quality seafood at home is working with good shrimp and not overthinking the sauce.
There’s something magical about the way sun-dried tomatoes, cream, and garlic come together in a hot skillet. It reminds me of Sunday dinners at my grandma’s farm, where we’d gather around her big kitchen table and pass dishes family-style. She always said the best meals are the ones that look fancy but don’t keep you stuck in the kitchen all evening. This Tuscan shrimp does exactly that. It’s elegant enough for company but simple enough for a Tuesday night when you’re running on fumes. The spinach wilts into the sauce, the artichokes add that perfect tangy bite, and before you know it, you’ve got a complete meal that makes everyone think you spent hours cooking. Time to get that skillet heating.
What Makes This Tuscan Shrimp So Special
After making this recipe dozens of times for my own family, I can tell you it’s become our go-to when we want something that feels special without the stress. The beauty of one-pan cooking is that everything comes together in the same skillet, which means less cleanup and more time at the table.
- Ready in 30 minutes from start to finish, perfect for busy weeknights when you’re juggling homework help and dinner prep
- Uses ingredients you can find at any grocery store with no specialty shops or unusual items required
- Naturally low-carb and high-protein with 31 grams of protein per serving, keeping you satisfied without feeling heavy
- Gluten-free as written, so friends with dietary restrictions can enjoy it right alongside everyone else
- Incredibly versatile serving options. Spoon it over pasta, zoodles, or roasted vegetables depending on what you’re craving
- The sauce is pure magic with its creamy, garlicky Italian flavors that make everyone ask for seconds
I love that this recipe adapts to whatever you have on hand. Running low on spinach? Use kale. Want it dairy-free? Coconut milk works beautifully. That’s the kind of flexible cooking that makes sense for real family meals.
Ingredient Spotlight
Large shrimp (16-20 count): I always choose this size because they’re substantial enough to stay juicy during cooking without becoming rubbery. Smaller shrimp overcook too quickly in a hot skillet.
Smoked paprika: This adds a subtle depth and warmth to both the shrimp and the sauce, giving the dish that restaurant-quality complexity without any extra effort.
Sun-dried tomatoes: These little flavor powerhouses bring concentrated sweetness and tang to the cream sauce, and I prefer the oil-packed variety for their softer texture.
Artichoke hearts: They provide a wonderful briny, slightly tangy contrast to the rich cream sauce, and canned artichokes work perfectly here with no need to fuss with fresh ones.
Fresh spinach: In my kitchen, I prefer baby spinach because it wilts down beautifully and doesn’t need any prep work like chopping or removing tough stems.
Heavy cream: This creates that luxurious, silky sauce that clings to the shrimp and vegetables, though coconut milk works as an excellent dairy-free substitute.
Garlic: Five cloves might seem like a lot, but garlic is a key player in Tuscan cooking, and it mellows beautifully when cooked with the shrimp.
How to Make Tuscan Shrimp Step by Step
Step 1. I’ve learned that properly seasoned shrimp makes all the difference, so toss your peeled and deveined shrimp with the smoked paprika, Italian seasoning, salt, and pepper until evenly coated.
Step 2. Betty always starts by heating the olive oil in a large skillet over medium-high heat until it shimmers. This ensures a nice sear on the shrimp rather than steaming them.
Step 3. Add the seasoned shrimp and minced garlic to the hot skillet, cooking about 2 minutes per side until the shrimp turn pink and develop golden edges, then transfer them to a plate.
Step 4. Through trial and error, I learned not to overcrowd the pan. If your skillet isn’t large enough, cook the shrimp in two batches for the best results.
Step 5. To the same skillet (don’t wipe it out as those browned bits add flavor), add the chopped sun-dried tomatoes and artichokes, stirring for about 1 minute over medium heat.
Step 6. Toss in the fresh spinach and let it wilt down for about 2 minutes, stirring occasionally. It’ll reduce dramatically, so don’t worry if it looks like too much at first.
Step 7. Pour in the heavy cream and add the paprika, bringing everything to a gentle simmer and cooking for 1 minute while stirring to combine all those beautiful flavors.
Step 8. The key I discovered is returning the seared shrimp to the skillet at the end, spooning that creamy sauce over them and simmering for just 2 minutes until they’re warmed through and fully cooked.
Step 9. Taste the sauce and add a pinch more salt if needed. The sun-dried tomatoes and artichokes are already salty, so I usually find it needs very little additional seasoning.
Keeping This Tuscan Shrimp Fresh
I typically store leftovers in an airtight container in the refrigerator for up to 2 days, though honestly, this dish rarely makes it past the next day in my house. The cream sauce thickens as it sits, which is completely normal and actually makes for delicious leftovers.
For the best texture, I reheat by placing the Tuscan shrimp in a skillet over medium-low heat with a splash of cream or even just a tablespoon of water to thin out the sauce. Microwaving works in a pinch, but reheating on the stovetop gives you much better control and keeps the shrimp from getting rubbery. I usually heat it for 3-4 minutes, stirring gently, until everything is warmed through.
Betty’s method works well because the gentle reheating preserves the tender texture of the shrimp. High heat will toughen them up quickly. If you’re planning to make this ahead, I’d recommend cooking everything except the final step of adding the shrimp back to the sauce. You can finish it fresh when you’re ready to serve, and it’ll taste just like it came straight from the stove.
Perfect Partners for Tuscan Shrimp
- Garlic bread or crusty Italian bread: The creamy sauce practically begs to be sopped up with warm, buttery bread, and it’s my family’s favorite way to enjoy every last drop.
- Simple arugula salad with lemon vinaigrette: The peppery greens and bright citrus cut through the richness of the cream sauce beautifully, creating a balanced meal.
- Roasted asparagus or green beans: These vegetables add a fresh, slightly crispy element that contrasts nicely with the tender shrimp and silky sauce.
- Pasta or zucchini noodles: Whether you go traditional with fettuccine or keep it low-carb with zoodles, both options soak up the Tuscan sauce perfectly and make this feel like a complete dinner. For a creamy twist, try pairing it with sun-dried tomato chicken orzo for more pasta inspiration.
- Cauliflower rice or roasted cauliflower: For those watching their carbs, this pairing keeps the meal light while still feeling substantial and satisfying.
- Sauteed cherry tomatoes: Adding a few fresh tomatoes on the side brings bright acidity that complements the sun-dried tomatoes in the sauce and adds beautiful color to your plate. If you enjoy Mediterranean flavors, you might also love this parmesan orzo with shrimp.
FAQs
I recommend thawing the shrimp completely first. Place them in the refrigerator overnight or run them under cold water for quicker thawing, then pat them very dry before seasoning to ensure proper browning.
Many home cooks find success with unsweetened coconut milk or cashew cream for a dairy-free version, though the sauce will be slightly thinner and less rich than the original.
Betty’s solution is to not overcook them. Shrimp cook incredibly fast, and they’ll continue cooking when you add them back to the hot sauce, so pull them from the skillet as soon as they turn pink.
Tuscan Shrimp (One-Pan, 30-Minute Dinner)
Ingredients
Equipment
Method
- Season shrimp with smoked paprika, Italian seasoning, salt, and pepper until evenly coated.
- 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.
- Remove shrimp to a plate. If skillet is crowded, work in batches to avoid steaming the shrimp.
- To the same skillet, add chopped sun-dried tomatoes and artichokes. Cook, stirring, for 1 minute over medium heat.
- Add fresh spinach and cook until wilted, about 2 minutes, stirring occasionally.
- Pour in heavy cream and add 1/4 teaspoon paprika. Bring to a gentle simmer and cook for 1 minute, stirring to combine.
- Return seared shrimp to the skillet. Spoon sauce over shrimp and simmer for about 2 minutes until shrimp is warmed through and fully cooked.
- Taste and season with additional salt if needed. Serve immediately.
