Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes is the kind of skillet dinner that tastes like a restaurant plate but comes together on a weeknight. Sweet shrimp, briny artichoke hearts, jammy sun-dried tomatoes, and wilted spinach all get folded into a garlicky cream sauce that clings to every bite.
The trick is layering: sear the shrimp hot and fast so they stay plump, then build the sauce in the same pan so all those browned bits melt into the cream. Sun-dried tomatoes and artichokes do the heavy lifting on flavor, which means you need very little seasoning to make it sing.
Serve it over pasta, polenta, or crusty bread for scooping. It is naturally low-carb if you skip the starch, and it reheats beautifully for lunch the next day.
Why You'll Love This Recipe
About the Ingredients
1 1/2 lb (680g) large shrimp, peeled and deveined, tails removed
Look for 21-25 count shrimp for even cooking; frozen shrimp thawed overnight in the fridge works just as well. Swap in bay scallops if you prefer, but reduce the sear time to 1 minute per side.
1 tsp kosher salt, plus more for the sauce
Kosher salt seasons more evenly than table salt; if using fine sea salt, start with 3/4 tsp. Taste the sauce before adding the final pinch.
1/2 tsp freshly cracked black pepper
Fresh-cracked pepper blooms in the hot oil and tastes brighter than pre-ground. A pinch of red pepper flakes can replace it if you want heat.
3 tbsp olive oil, divided
Use regular olive oil for searing and reserve any good finishing oil for drizzling. Avocado oil is a fine high-heat substitute.
5 garlic cloves, thinly sliced
Sliced garlic toasts gently instead of burning like minced; jarred garlic is a shortcut but tastes flatter, so use fresh if you can.
1/2 cup (85g) oil-packed sun-dried tomatoes, drained and sliced
Oil-packed tomatoes are softer and sweeter than dry-packed; if using dry-packed, soak them in hot water for 10 minutes first. Save the oil for the skillet.
1 can (14 oz / 400g) quartered artichoke hearts in water, drained and patted dry
Patting them dry prevents steaming and lets them brown; frozen artichoke hearts work too, just thaw and drain well. Avoid marinated ones, which turn sour in cream.
1/2 cup (120ml) heavy cream
Heavy cream gives the silkiest sauce; half-and-half works but may curdle slightly, and full-fat coconut milk makes a dairy-free version.
1/2 cup (50g) finely grated Parmesan
Grate it yourself off a block for the smoothest melt; Pecorino Romano is a sharper substitute if you like a saltier bite.
5 oz (140g) baby spinach
Baby spinach wilts in seconds and stays tender; mature spinach needs stems removed and an extra minute in the pan.
1 tbsp fresh lemon juice
Lemon wakes up the cream and cuts the richness; bottled juice works in a pinch, but fresh is noticeably brighter.
2 tbsp chopped fresh basil or parsley, for serving
Basil leans Tuscan, parsley stays neutral; either way, add it off the heat so it stays green and fragrant.
Tips & Tricks
Do Not Overcrowd the Shrimp
Sear in a single layer so they brown instead of steam; cook in two batches if your skillet is small.
Dry the Artichokes
Wet artichokes release water and thin the sauce, so pat them thoroughly with paper towels before they hit the pan.
Add Cream Off a Hard Boil
Lower the heat before pouring in cream so it thickens without breaking or turning grainy.
Season in Layers
Salt the shrimp, then taste the sauce at the end, since Parmesan and artichokes already carry salt.
Pro Tips
Step-by-Step Instructions
1. Pat and Season Shrimp
Pat the shrimp completely dry with paper towels, then toss with 1 tsp kosher salt and 1/2 tsp black pepper. Dry shrimp sear rather than steam, which is what gives you that golden crust.
2. Sear the Shrimp
Heat 2 tbsp olive oil in a large skillet over medium-high heat (375F / 190C). Add the shrimp in a single layer and cook 90 seconds per side until pink and opaque with curled edges, then transfer to a plate; they will finish cooking in the sauce.
3. Soften Garlic and Tomatoes
Lower heat to medium (325F / 165C), add the remaining 1 tbsp olive oil, sliced garlic, and sun-dried tomatoes. Cook 60-90 seconds until the garlic is fragrant and pale gold, not brown, which would turn the sauce bitter.
4. Toast the Artichokes
Add the drained artichoke hearts and cook 3 minutes, stirring occasionally, until the edges turn lightly golden and squeaky-tender. This step builds a nutty depth that raw artichokes lack.
5. Build the Cream Sauce
Pour in the heavy cream and bring to a gentle simmer (about 200F / 93C), then reduce heat to low. Simmer 3-4 minutes until the sauce coats the back of a spoon and bubbles lazily at the edges.
6. Melt in Parmesan
Whisk in the Parmesan a handful at a time until fully melted and glossy, about 1 minute. Add salt to taste now, since the cheese and artichokes have already added salt.
7. Wilt the Spinach
Add the spinach in two batches, stirring until each batch collapses, about 60-90 seconds total. The sauce should look creamy and flecked with green, not watery.
8. Return Shrimp and Finish
Nestle the shrimp back into the sauce with any resting juices and simmer 1-2 minutes until the shrimp reach 120F (49C) internally. Stir in lemon juice, scatter basil on top, and serve hot.
Delicious Variations
Pasta Night
Toss the finished sauce with 12 oz cooked linguine and a splash of pasta water for a creamy shrimp pasta.
Dairy-Free
Swap the cream for full-fat coconut milk and skip the Parmesan, adding 1 tbsp nutritional yeast for savoriness.
Spicy Calabrian
Add 1 tsp Calabrian chili paste with the garlic for a fiery version that pairs well with crusty bread.
How to Store Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days; the sauce thickens as it chills, which is normal.
Freezer
Freezing is not recommended because cream sauces can separate and shrimp turn rubbery; if you must, freeze up to 1 month and thaw overnight in the fridge.
Reheating
Reheat gently in a skillet over low heat with a splash of broth or cream, stirring until loosened, about 4-5 minutes; avoid the microwave, which toughens shrimp.
Frequently Asked Questions
Q: Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly as long as you thaw them fully and pat them dry before searing. Thaw overnight in the fridge or under cold running water for 10 minutes, then blot well so they brown instead of steam.
Q: Why did my cream sauce curdle?
Cream curdles when it hits high heat or an acidic ingredient too fast, so lower the burner before adding it and stir in lemon juice only at the very end. If it looks grainy, whisk in 1 tbsp cold cream off the heat to bring it back together.
Q: How do I keep the shrimp from getting rubbery?
Pull the shrimp off the heat as soon as they curl into a loose C shape and reach 120F (49C), then let the residual sauce heat finish them. Overcooking by even 60 seconds is what makes shrimp tough and chewy.
Q: What can I serve with Tuscan shrimp?
Crusty bread, angel hair pasta, creamy polenta, or steamed rice all work beautifully to soak up the sauce. For a low-carb plate, serve it over zucchini noodles or roasted broccoli.
Q: Can I make this recipe dairy-free?
Yes, replace the heavy cream with full-fat coconut milk and omit the Parmesan, adding 1 tbsp nutritional yeast and an extra pinch of salt. The sauce will be slightly thinner but still rich and garlicky.
Grab your biggest skillet and make this Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes tonight. Snap a photo, tag me, and tell me what you served it over.
Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes is a creamy one-pan dinner ready in 50 minutes with garlicky sauce and tender shrimp.
🧂 Ingredients
- 1 1/2 lb (680g) large shrimp, peeled and deveined, tails removed
- 1 tsp kosher salt, plus more for the sauce
- 1/2 tsp freshly cracked black pepper
- 3 tbsp olive oil, divided
- 5 garlic cloves, thinly sliced
- 1/2 cup (85g) oil-packed sun-dried tomatoes, drained and sliced
- 1 can (14 oz / 400g) quartered artichoke hearts in water, drained and patted dry
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) finely grated Parmesan
- 5 oz (140g) baby spinach
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh basil or parsley, for serving
📋 Instructions
- 1Pat and Season Shrimp — Pat the shrimp completely dry with paper towels, then toss with 1 tsp kosher salt and 1/2 tsp black pepper. Dry shrimp sear rather than steam, which is what gives you that golden crust.
- 2Sear the Shrimp — Heat 2 tbsp olive oil in a large skillet over medium-high heat (375F / 190C). Add the shrimp in a single layer and cook 90 seconds per side until pink and opaque with curled edges, then transfer to a plate; they will finish cooking in the sauce.
- 3Soften Garlic and Tomatoes — Lower heat to medium (325F / 165C), add the remaining 1 tbsp olive oil, sliced garlic, and sun-dried tomatoes. Cook 60-90 seconds until the garlic is fragrant and pale gold, not brown, which would turn the sauce bitter.
- 4Toast the Artichokes — Add the drained artichoke hearts and cook 3 minutes, stirring occasionally, until the edges turn lightly golden and squeaky-tender. This step builds a nutty depth that raw artichokes lack.
- 5Build the Cream Sauce — Pour in the heavy cream and bring to a gentle simmer (about 200F / 93C), then reduce heat to low. Simmer 3-4 minutes until the sauce coats the back of a spoon and bubbles lazily at the edges.
- 6Melt in Parmesan — Whisk in the Parmesan a handful at a time until fully melted and glossy, about 1 minute. Add salt to taste now, since the cheese and artichokes have already added salt.
- 7Wilt the Spinach — Add the spinach in two batches, stirring until each batch collapses, about 60-90 seconds total. The sauce should look creamy and flecked with green, not watery.
- 8Return Shrimp and Finish — Nestle the shrimp back into the sauce with any resting juices and simmer 1-2 minutes until the shrimp reach 120F (49C) internally. Stir in lemon juice, scatter basil on top, and serve hot.
