Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is one of those dishes that feels like a little trip to Italy right in your own kitchen. The shrimp are tender and juicy, perfectly paired with the earthy flavors of spinach and artichokes, while the sun-dried tomatoes add a sweet, tangy pop that really brings the whole dish to life.
I love making this recipe when I want something that’s both quick and special. The creamy sauce made with garlic and a touch of cheese makes it so comforting, and it’s a great way to sneak in some veggies without even thinking about it. I always find myself going back for seconds because it’s just that good!
My favorite way to serve this is over a bed of pasta or alongside some crusty bread to soak up all the sauce. It’s perfect for a cozy dinner with family or when friends come over and you want to impress without a lot of fuss. Give it a try—I promise you’ll end up making it a regular on your dinner rotation!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well; just thaw before cooking. If you’re allergic or want a vegetarian option, try firm tofu or chickpeas instead.
Sun-Dried Tomatoes: Oil-packed tomatoes add great flavor and moistness. If you only have dry-packed, soak them in warm water for 10 minutes first.
Artichoke Hearts: Canned or jarred marinated artichokes give a tangy punch. If unavailable, use steamed or frozen artichokes.
Heavy Cream & Parmesan: These create the creamy sauce and rich flavor. For a lighter dish, swap cream with half-and-half or coconut milk, and Parmesan with nutritional yeast for a dairy-free version.
Italian Sausage (optional): Adds nice depth but feel free to skip for a lighter shrimp-only dish or use plant-based sausage.
How Do You Get the Sauce Smooth and Creamy Without It Splitting?
The cream sauce is key here, but it can sometimes separate if the heat is too high or if added incorrectly. Here’s how to avoid that:
- Cook the garlic and veggies on medium heat gently to build flavor without burning.
- Lower heat to medium-low before adding cream and cheese.
- Add cheese gradually, stirring constantly to melt it evenly.
- Simmer gently, don’t let it boil; bubbling too hard causes the sauce to split.
- Stir often and add a splash of broth or wine if it gets too thick.
Taking these steps helps the sauce stay silky and coats the shrimp and veggies perfectly.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp and making the creamy sauce all in one pan.
- Wooden spoon or spatula – great for stirring without scratching your skillet.
- Chef’s knife – helps you chop garlic, artichokes, and sun-dried tomatoes easily.
- Cutting board – keeps your prep organized and safe.
- Measuring cups and spoons – ensure your sauce turns out just right every time.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chicken breast for a different protein texture and taste.
- Add fresh cherry tomatoes for a burst of sweetness and color.
- Stir in a pinch of red pepper flakes if you like a little heat.
- Mix in fresh basil or thyme instead of parsley for a new herbal twist.
Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach leaves
- 1/2 cup marinated artichoke hearts, chopped
- 1/3 cup sun-dried tomatoes, sliced (oil-packed preferred)
- 1/2 cup mushrooms, sliced
- 1/2 cup Italian sausage, crumbled and cooked (optional)
- 1/2 cup heavy cream
- 1/4 cup chicken broth or white wine
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/2 tsp dried Italian seasoning or dried oregano
- Fresh basil or parsley leaves, for garnish
- 1 egg (optional, for plating)
How Much Time Will You Need?
This recipe takes about 20 minutes total. You’ll spend 10 minutes preparing and sautéing the shrimp and veggies, then another 5 to 8 minutes simmering the creamy sauce and bringing all the flavors together. If you choose to fry an egg on top, add a few minutes to the total time.
Step-by-Step Instructions:
1. Cooking the Shrimp:
Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Season shrimp with salt and pepper. Cook the shrimp for about 2 minutes on each side or until they turn pink and are cooked through. Remove shrimp from the pan and set them aside.
2. Preparing the Veggies and Sausage:
In the same skillet, add the remaining 1 tablespoon olive oil. Sauté minced garlic until fragrant—about 1 minute. Add sliced mushrooms and cooked Italian sausage (if using) and cook until mushrooms soften and sausage browns.
3. Adding Spinach, Artichokes, and Sun-Dried Tomatoes:
Stir in the chopped artichoke hearts, sun-dried tomatoes, and fresh spinach. Cook for 2 to 3 minutes until the spinach wilts down.
4. Making the Creamy Sauce:
Pour in the chicken broth or white wine to deglaze the pan, letting it cook off and reduce for about 2 minutes. Lower the heat to medium-low, then add heavy cream, grated Parmesan, and dried Italian seasoning. Let the sauce simmer gently, stirring occasionally, for 3 to 5 minutes until it thickens. Season with salt and pepper to taste.
5. Finishing Touches:
Return the shrimp to the pan, stirring to coat them evenly with the creamy sauce. If you like, fry an egg sunny-side-up in a separate pan to place on top. Garnish with fresh basil or parsley leaves.
6. Serve and Enjoy:
Serve your Tuscan shrimp hot, ideally over pasta or with crusty bread to soak up the rich sauce. Enjoy this comforting and flavorful dish!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or place them in a sealed bag submerged in cold water for about 30 minutes. Pat dry to avoid excess moisture in the pan.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce and cook the shrimp in advance. Store everything separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove and add a splash of broth or cream if the sauce thickens too much.
What Can I Substitute for Heavy Cream?
If you want a lighter option, try half-and-half or coconut milk. Just keep in mind coconut milk can add a slight flavor change. For dairy-free, use plant-based cream alternatives and nutritional yeast instead of Parmesan.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally to warm evenly. Avoid overheating to prevent the cream sauce from separating.
