Description
This Tuscan Shrimp recipe is a quick and flavorful dish featuring succulent shrimp sautéed with garlic, sun-dried tomatoes, artichokes, and fresh spinach in a creamy Parmesan sauce. Perfect for a weeknight dinner, it combines rich Italian-inspired flavors with fresh ingredients for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb shrimp, peeled and deveined
- Salt and black pepper, to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 can (14 oz) artichoke hearts, drained and quartered
- 3 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Optional: Red pepper flakes, for heat
Instructions
- Sauté the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper, then add them to the skillet. Cook the shrimp for 2-3 minutes on each side until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
- Cook the Garlic and Make the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until it becomes fragrant, taking care not to burn it. Pour in the heavy cream, chicken broth, and sprinkle in the Italian seasoning. Stir the mixture well and allow it to simmer to blend the flavors.
- Add the Vegetables: Stir in the chopped sun-dried tomatoes, drained artichoke hearts, and fresh spinach. Cook for 2-3 minutes until the spinach wilts and the vegetables are heated through.
- Combine Shrimp and Parmesan: Return the cooked shrimp to the skillet and toss to coat them in the creamy sauce. Stir in the grated Parmesan cheese and cook for an additional minute to meld everything together.
- Serve: Garnish with extra Parmesan cheese or red pepper flakes if desired. Serve the Tuscan shrimp warm, accompanied by crusty bread, over pasta, or atop cauliflower rice for a low-carb option.
Notes
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Use fresh spinach for the best texture and flavor; baby spinach works well too.
- Sun-dried tomatoes packed in oil add richness; drain them well before chopping.
- For a spicier kick, add red pepper flakes to the sauce.
- This dish pairs beautifully with a light white wine like Pinot Grigio or Sauvignon Blanc.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
