Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is a vibrant and tasty dish that brings together tender shrimp, fresh spinach, tangy artichokes, and the rich, slightly sweet flavor of sun-dried tomatoes. The mix of textures and bright colors makes this meal exciting and full of flavor without being heavy.
I love making this dish when I want a quick meal that still feels special. The shrimp cook fast, and all the ingredients blend perfectly with a creamy sauce that feels luxurious but is actually quite simple to prepare. It’s one of those recipes that impresses guests and satisfies family without a lot of fuss.
My favorite way to enjoy this is over a bed of rice or alongside some crusty bread to soak up all the delicious sauce. It’s also great served with a cozy salad and a glass of white wine. Whenever I make it, I find myself coming back for seconds and saving the leftovers for a tasty lunch the next day!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen large shrimp work well. If shrimp isn’t your thing, scallops or firm white fish are good options. Just adjust cooking time since seafood cooks quickly.
Sun-Dried Tomatoes: These add a sweet and tangy kick. If you don’t have these, roasted red peppers give a softer but similar flavor. Use oil-packed ones for the best taste.
Artichoke Hearts: Canned or jarred artichokes save time. If fresh aren’t available, make sure to drain and pat dry to avoid extra moisture.
Spinach: Fresh spinach wilts faster and tastes brighter. Baby spinach is tender and works best. You can replace with kale or swiss chard if you want a heartier green.
Heavy Cream & Parmesan Cheese: Heavy cream creates a luscious sauce. For a lighter version, try half-and-half or coconut milk. Parmesan gives a nutty, salty flavor—grate fresh for best results.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks fast and gets rubbery if overdone. Here’s how I nail it every time:
- Pat shrimp dry with paper towels to remove moisture.
- Heat oil over medium-high heat until shimmering before adding shrimp.
- Cook shrimp 2-3 minutes per side, turning once. They turn pink and curl slightly when done.
- Remove from heat immediately to keep them tender.
- If adding shrimp back to the sauce, just heat gently to avoid toughening.
Keeping an eye on shrimp and cooking quickly but thoroughly makes the dish juicy and flavorful.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp and making the creamy sauce all in one pan.
- Mixing bowl – to beat the eggs for the frittata base easily.
- Spatula – helps you flip or slide the egg base without breaking it.
- Measuring cups and spoons – for precise amounts of cream, cheese, and spices.
- Knife and cutting board – to chop garlic, sun-dried tomatoes, and artichokes neatly.
Flavor Variations & Add-Ins
- Swap shrimp for chicken breast slices if you prefer a milder flavor and meat that holds up well in the sauce.
- Add fresh basil or oregano for an herby twist that brightens the dish.
- Include chopped sun-dried tomato pesto instead of plain sun-dried tomatoes for a deeper, richer taste.
- Mix in toasted pine nuts for extra crunch and a nutty flavor that pairs nicely with the creamy sauce.
Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Ingredients You’ll Need:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach leaves
- 1 cup artichoke hearts, chopped (canned or jarred, drained)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 1 tablespoon butter
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This dish takes about 5 minutes to prepare and roughly 15 minutes to cook. It’s a quick meal perfect for weeknights when you want something flavorful but fast. Total time is about 20 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Egg Base:
Beat the eggs with a pinch of salt and pepper in a bowl. Heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Pour in the eggs, cooking them like a thin omelette or frittata. Once the eggs are partially set but still slightly runny on top, carefully flip or slide them out of the skillet onto a plate. Set aside.
2. Cook the Shrimp and Veggies:
Add the remaining tablespoon of olive oil to the same skillet. Sauté the garlic and red pepper flakes (if you’re using them) for about 1 minute until fragrant. Then add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until the shrimp turn pink and opaque. Remove the shrimp and set them aside. Next, add the sun-dried tomatoes and chopped artichoke hearts to the skillet and cook for 2 minutes, stirring occasionally. Stir in the fresh spinach leaves and cook until gently wilted.
3. Finish with Creamy Sauce and Assemble:
Pour in the heavy cream, letting it simmer gently, then stir in the Parmesan cheese until the sauce thickens slightly. Return the shrimp and egg base back into the skillet. Gently press down so the eggs absorb some of the sauce and the shrimp and vegetables are spread evenly. Heat everything through for 1-2 minutes. Taste and add more salt and pepper if needed. Garnish with fresh parsley before serving.
Enjoy your Tuscan Shrimp with crusty bread, over rice, or alongside pasta for a comforting and tasty meal!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. The best way is to thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for quicker thawing. Pat them dry before cooking to avoid excess moisture.
Can I Substitute the Heavy Cream?
Absolutely! For a lighter option, you can use half-and-half or coconut milk, though the sauce will be less rich. If using coconut milk, expect a slight coconut flavor. You can also try plain Greek yogurt added at the end off heat to prevent curdling.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave to keep the shrimp tender and avoid drying out the creamy sauce.
Can I Make This Dish Ahead of Time?
Yes! Prepare the sauce and cook the shrimp and egg base, then refrigerate separately. When ready to eat, warm gently and combine everything in the skillet to reheat before serving for the best texture.
