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Tuscan shrimp in a creamy garlic sauce with spinach, artichokes, and sun-dried tomatoes in a large skillet

Tuscan Shrimp

A one-pan, 30-minute restaurant-quality dinner with juicy seared shrimp in a creamy garlic Tuscan sauce with spinach, artichokes, and sun-dried tomatoes. Low-carb, high in protein, and gluten-free.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 558
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large raw shrimp, peeled and deveined (16-20 count) tails removed before cooking
  • 1 tsp smoked paprika for shrimp
  • 1/2 tsp Italian seasoning thyme, basil, oregano, rosemary
  • 1/4 tsp salt for shrimp
  • 1/4 tsp coarse black pepper for shrimp
  • 5 garlic cloves, minced fresh preferred
  • 2 tbsp olive oil
  • 4 oz sun-dried tomatoes, chopped about 1/4 cup, oil-packed preferred, drained well
  • 14 oz canned artichoke hearts, drained and chopped quartered hearts work well
  • 4 oz fresh spinach
  • 1 cup heavy cream full-fat for best results
  • 1/4 tsp smoked paprika for sauce

Equipment

  • Large skillet
  • Tongs or spatula
  • Cutting board and knife

Method
 

  1. Season the shrimp with smoked paprika, Italian seasoning, salt, and black pepper. Toss to coat evenly.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp and minced garlic. Sear about 2 minutes per side until pink and lightly golden at the edges. Work in batches if needed to avoid crowding. Remove shrimp to a plate and set aside.
  3. In the same skillet over medium heat, add the chopped sun-dried tomatoes and artichoke hearts. Stir and cook for about 1 minute.
  4. Add the fresh spinach. Stir and cook for about 2 minutes until fully wilted.
  5. Pour in the heavy cream and add the remaining smoked paprika. Bring to a gentle simmer and stir for about 1 minute until the sauce begins to thicken. Season with salt to taste.
  6. Return the seared shrimp to the skillet. Spoon sauce over the shrimp and simmer for 2 more minutes until warmed through and fully cooked. Serve immediately.

Notes

Do not overcrowd the shrimp — sear in batches for the best texture. Cook shrimp just until pink, about 2 minutes per side. For dairy-free, substitute heavy cream with full-fat unsweetened coconut milk. Serve over pasta, zucchini noodles, spaghetti squash, or with crusty bread. Store leftovers in an airtight container for up to 2 days. Reheat on medium-low with a splash of cream or broth to loosen the sauce. Not recommended for freezing.