Description
A creamy and flavorful Tuscan shrimp dish combining succulent shrimp, spinach, artichokes, and sun-dried tomatoes in a rich Parmesan cream sauce. Ready in just 25 minutes, it’s perfect for a quick yet elegant dinner served over pasta, crusty bread, or cauliflower rice.
Ingredients
Scale
Shrimp and Seasoning
- 1 tablespoon olive oil
- 1 lb shrimp, peeled and deveined
- Salt and black pepper, to taste
Sauce and Vegetables
- 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. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
- Prepare the Garlic and Sauce: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream, chicken broth, and Italian seasoning. Stir the mixture well and let it simmer gently to combine the flavors.
- Add the Vegetables: Stir in the chopped sun-dried tomatoes, quartered artichoke hearts, and fresh spinach. Cook for 2-3 minutes until the spinach wilts and the ingredients are heated through.
- Combine Shrimp and Parmesan: Return the cooked shrimp to the skillet, tossing them to coat in the sauce. Stir in the grated Parmesan cheese and cook for an additional minute until everything is well combined and heated.
- Serve: Garnish with extra Parmesan cheese or red pepper flakes if desired. Serve the Tuscan shrimp warm with crusty bread, over pasta, or cauliflower rice for a complete meal.
Notes
- You can adjust the heat by adding more or less red pepper flakes according to your taste.
- For a lighter option, substitute heavy cream with half-and-half or coconut cream.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Sun-dried tomatoes packed in oil add richness, but you can also use dry-packed, rehydrated sun-dried tomatoes for less oil.
- This dish pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
