Description

Creamy Tuscan shrimp with spinach, artichokes, and sun-dried tomatoes is a one-pan Mediterranean-inspired dish bursting with flavor and ready in 30 minutes. Perfect served over pasta, rice, or crusty bread.

Ingredients

1 lb large shrimp, peeled and deveined

1 tbsp olive oil

2 tbsp butter

3 cloves garlic, minced

1/2 cup sun-dried tomatoes, sliced

1 cup canned artichoke hearts, chopped

2 cups fresh spinach

1/2 cup heavy cream

1/4 cup chicken broth or dry white wine

1/3 cup grated Parmesan cheese

1/2 tsp Italian seasoning

Salt and black pepper, to taste

Red pepper flakes (optional)

Fresh parsley or basil, for garnish

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Instructions

1. Pat shrimp dry and season with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Sear shrimp 1–2 minutes per side. Remove and set aside.

3. Lower heat to medium. Add butter and garlic; cook for 30 seconds.

4. Stir in sun-dried tomatoes and artichokes. Cook 2 minutes.

5. Pour in broth and cream. Add Italian seasoning. Simmer 3–4 minutes.

6. Stir in Parmesan cheese. Add spinach and cook until wilted.

7. Return shrimp to skillet and toss to coat.

8. Serve immediately with your choice of sides. Garnish with fresh herbs.

Notes

For a lighter version, use half-and-half instead of cream.

Pairs well with fettuccine, polenta, or cauliflower rice.

Add a squeeze of lemon for brightness.