Tuscan Shrimp (One-Pan, 30-Minute Dinner)
Creamy Tuscan Shrimp is a delicious one-pan 30-minute restaurant-quality meal that features shrimp, spinach, artichokes, and sun-dried tomatoes.
Equipment
- Large Skillet
Ingredients
Shrimp
- 1 lb raw shrimp large, peeled, and deveined - 16 or 20 count per 1 pound of shrimp
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning thyme, basil, oregano, rosemary
- ¼ teaspoon salt
- ¼ teaspoon black pepper coarse
- 5 cloves garlic minced
- 2 tablespoons olive oil
Creamy Tuscan sauce
- 4 oz sun-dried tomatoes chopped (about ¼ cup)
- 14 oz artichoke hearts drained and chopped (1 can or about 1 cup)
- 4 oz fresh spinach
- 1 cup heavy cream
- ¼ teaspoon smoked paprika
- salt to taste
Instructions
How to sear the shrimp
- Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
- Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add shrimp and minced garlic, and cook for about 2 minutes per side.
- Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove from heat and transfer shrimp to a plate.
How to make Tuscan sauce
- To the same skillet, add chopped sun-dried tomatoes and chopped artichokes. Cook, stirring, for 1 minute on medium heat.
- Add fresh spinach. Cook until the spinach wilts for a couple of minutes on medium heat.
- Add 1 cup of heavy cream and paprika to the skillet with sautéed vegetables. Bring to a simmer and stir for about 1 minute. Season with salt if needed.
Assembly
- Add seared shrimp to the skillet with the cream sauce.
- Spoon the sauce over the shrimp and simmer for about 2 minutes, until the shrimp is warmed up and completely cooked through.
- Season with salt if needed.
Notes
This recipe can easily be adjusted to be dairy-free.
Nutrition
Serving: 1portionCalories: 558kcal
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