Go Back
–+ servings
Tuscan Shrimp

30-Minute Tuscan Shrimp: Creamy, Bold Flavors Await You

A quick yet impressive Tuscan shrimp dish combining fresh shrimp, vibrant spinach, and a creamy sauce for a restaurant-quality meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp (peeled and deveined) Ensure shrimp are fresh for maximum flavor.
  • 1 tsp smoked paprika Adds depth and a smoky flavor; substitute with regular paprika for less intensity.
  • 1/4 tsp coarse black pepper Provides a subtle heat; freshly ground offers better flavor.
  • 1/4 tsp salt Adjust to taste based on dietary restrictions.
For the Sauce
  • 2 tbsp olive oil Used for cooking the shrimp; can swap with butter for a richer taste.
  • 5 cloves garlic (minced) Essential for aromatic flavor; substitute with garlic powder if needed, though fresh is best.
  • 4 oz sun-dried tomatoes (chopped) Adds sweet and tangy notes; fresh tomatoes can be used if preferred.
  • 14 oz artichoke hearts (drained and chopped) Provides delightful texture; frozen or fresh artichokes can be used.
  • 4 oz fresh spinach Adds color and nutrition; kale or Swiss chard can be a substitute.
  • 1 cup heavy cream Creates a rich, creamy sauce; use coconut cream for a dairy-free twist.
  • 1/2 tsp Italian seasoning A blend that enhances the flavor; fresh herbs like basil or thyme can substitute.
Optional Extras
  • 1/4 tsp additional smoked paprika Enhances the cream's flavor; optional based on preference.
  • lemon juice Squeeze at the end for a bright finish; pairs beautifully with the Tuscan shrimp.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Tuscan Shrimp
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season 1 pound of peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and coarse black pepper. Add the shrimp to the skillet in a single layer and sauté for about 2 minutes on each side, until they turn pink and opaque.
  2. Once the shrimp are perfectly cooked, transfer them to a plate and set aside.
  3. In the same skillet, add 4 ounces of chopped sun-dried tomatoes and 14 ounces of drained artichoke hearts. Sauté these ingredients for about 1 minute.
  4. Stir in 4 ounces of fresh spinach, cooking for approximately 2 minutes until wilted.
  5. Pour in 1 cup of heavy cream and an optional ¼ teaspoon of additional smoked paprika. Stir and bring to a gentle simmer for about 1 minute.
  6. Return the cooked shrimp back to the skillet, spooning the creamy sauce over them. Let everything simmer for an additional 2-3 minutes.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 30gFat: 28gSaturated Fat: 15gCholesterol: 200mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Creamy Tuscan shrimp is best enjoyed fresh due to the nature of the cream sauce. If storing leftovers, keep them in an airtight container in the fridge for up to 1 day. Reheat gently on the stovetop to avoid overcooking the shrimp.

Tried this recipe?

Let us know how it was!