Description
Creamy Tuscan Shrimp is a quick and easy one-pan dish featuring succulent shrimp, sun-dried tomatoes, artichokes, and spinach in a rich, garlicky cream sauce. This low-carb, gluten-free meal is packed with flavor and perfect for a restaurant-quality dinner in just 30 minutes.
Ingredients
- 1 lb large raw shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 4 oz sun-dried tomatoes, chopped
- 14 oz artichoke hearts, drained and chopped
- 4 oz fresh spinach
- 1 cup heavy cream
- ¼ teaspoon smoked paprika
- Salt, to taste
Instructions
- Season the Shrimp
- In a bowl, mix shrimp with smoked paprika, Italian seasoning, salt, and black pepper.
- Sear the Shrimp
- Heat olive oil in a large skillet over medium-high heat.
- Add seasoned shrimp and minced garlic. Cook for about 2 minutes per side until shrimp turn pink.
- Remove shrimp from the skillet and set aside.
- Sauté the Vegetables
- In the same skillet, add sun-dried tomatoes and artichoke hearts. Cook for 1 minute, stirring occasionally.
- Add Spinach
- Stir in fresh spinach and cook until wilted, about 2 minutes.
- Prepare the Cream Sauce
- Pour in heavy cream and add ¼ teaspoon smoked paprika. Stir continuously and bring to a simmer.
- Season with salt to taste.
- Combine and Serve
- Return the cooked shrimp to the skillet, mixing them into the creamy sauce.
- Heat through for 2 minutes, then serve warm.
Notes
- Shrimp Tip: Avoid overcooking shrimp to keep them tender.
- Make it Dairy-Free: Swap heavy cream for coconut cream.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over low heat, adding a splash of cream if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: One-Pan, Stovetop
- Cuisine: Italian
