Why You’ll Love This Recipe
- One-Pan Convenience: Everything is cooked in a single skillet, making cleanup a breeze.
- Quick Preparation: Ready in just 30 minutes, perfect for busy weeknights.
- Restaurant-Quality Flavor: Delivers a rich and creamy taste that feels indulgent.
- Healthy and Nutritious: Low in carbs, high in protein, and packed with vegetables.
Ingredients
- Shrimp: 1 pound large raw shrimp, peeled and deveined (16-20 count).
- Smoked Paprika: 1 teaspoon.
- Italian Seasoning: ½ teaspoon.
- Salt and Black Pepper: ¼ teaspoon each.
- Garlic: 5 cloves, minced.
- Olive Oil: 2 tablespoons.
- Sun-Dried Tomatoes: 4 ounces, chopped.
- Artichoke Hearts: 14 ounces, drained and chopped.
- Fresh Spinach: 4 ounces.
- Heavy Cream: 1 cup.
- Additional Smoked Paprika: ¼ teaspoon.
- Additional Salt: To taste.
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Season the Shrimp: In a bowl, combine the shrimp with smoked paprika, Italian seasoning, salt, and black pepper. Toss to ensure the shrimp are evenly coated.
- Sear the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and minced garlic. Cook for about 2 minutes on each side until the shrimp turn pink and are cooked through. Ensure the shrimp are arranged in a single layer without overcrowding; you may need to work in batches. Once cooked, transfer the shrimp to a plate and set aside.
- Prepare the Sauce: In the same skillet, add the chopped sun-dried tomatoes and artichoke hearts. Sauté for about 1 minute over medium heat. Add the fresh spinach and continue cooking until the spinach wilts, approximately 2 minutes. Pour in the heavy cream and sprinkle in the additional smoked paprika. Stir to combine and bring the mixture to a gentle simmer. Let it cook for about 1 minute, allowing the flavors to meld. Taste and adjust seasoning with additional salt if necessary.
- Combine and Serve: Return the seared shrimp to the skillet, ensuring they are submerged in the creamy sauce. Spoon the sauce over the shrimp and let them simmer together for about 2 minutes to warm through and allow the flavors to integrate. Serve immediately, garnished with fresh herbs if desired.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes.
- Cooking Time: 15 minutes.
- Total Time: 30 minutes.
Variations
- Protein Alternatives: Substitute shrimp with seared scallops, salmon fillets, or chicken breast for a different protein option.
- Vegetable Additions: Enhance the dish by adding vegetables like kale, arugula, broccoli, asparagus, mushrooms, or bell peppers.
- Dairy-Free Option: Replace heavy cream with unsweetened coconut milk, cashew milk, or other dairy-free alternatives. To achieve a thicker consistency, you can create a slurry with olive oil and flour before adding the dairy-free milk.
- Herb Infusion: Incorporate fresh herbs such as basil, parsley, or thyme to add a burst of freshness to the dish.
Storage/Reheating
- Storage: Transfer any leftovers to an airtight container and refrigerate for up to 2 days.
- Reheating: Reheat gently on the stovetop over medium-low heat. Add a splash of water, chicken stock, or heavy cream to thin the sauce as needed. Stir occasionally until warmed through. Be cautious not to overheat, as the cream sauce may separate.
FAQs
What type of shrimp should I use for this recipe?
Large raw shrimp (16-20 count per pound), peeled and deveined, work best for this recipe.
Can I use frozen shrimp?
Yes, frozen shrimp can be used. Ensure they are fully thawed and patted dry before cooking to achieve a good sear.
How can I prevent the shrimp from becoming rubbery?
Avoid overcooking the shrimp. Sear them just until they turn pink, about 2 minutes per side.
Is it necessary to use sun-dried tomatoes packed in oil?
Sun-dried tomatoes packed in oil are preferred as they are juicier. Drain them before use, and you can utilize some of the oil for sautéing.
Can I substitute the heavy cream with a lighter option?
Half-and-half can be used as a lighter alternative to heavy cream. For a dairy-free option, consider using unsweetened coconut milk or cashew milk.
What can I serve alongside this dish?
This dish pairs well with roasted or steamed vegetables like broccoli, asparagus, green beans, or Brussels sprouts. It can also be served over pasta, rice, or with
Print
Creamy Tuscan Shrimp
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Creamy Tuscan Shrimp is a quick and flavorful one-pan dish featuring succulent shrimp in a rich, garlicky cream sauce with spinach, artichokes, and sun-dried tomatoes. Ready in 30 minutes, this gluten-free, low-carb recipe is perfect for weeknights or special occasions.
Ingredients
- Shrimp: 1 pound large raw shrimp, peeled and deveined (16-20 count).
- Smoked Paprika: 1 teaspoon, plus ¼ teaspoon for the sauce.
- Italian Seasoning: ½ teaspoon.
- Salt and Black Pepper: ¼ teaspoon each.
- Garlic: 5 cloves, minced.
- Olive Oil: 2 tablespoons.
- Sun-Dried Tomatoes: 4 ounces, chopped.
- Artichoke Hearts: 14 ounces, drained and chopped.
- Fresh Spinach: 4 ounces.
- Heavy Cream: 1 cup.
- Additional Salt: To taste.
Instructions
- Season the Shrimp: Toss shrimp with smoked paprika, Italian seasoning, salt, and pepper in a bowl.
- Sear the Shrimp: Heat olive oil in a skillet over medium-high heat. Add shrimp and garlic, cooking 2 minutes per side until pink. Transfer to a plate.
- Prepare the Sauce: Sauté sun-dried tomatoes and artichoke hearts in the same skillet for 1 minute. Add spinach and cook until wilted. Pour in heavy cream, sprinkle with additional smoked paprika, and bring to a simmer. Adjust salt if needed.
- Combine and Serve: Add shrimp back to the skillet, submerge in sauce, and simmer for 2 minutes. Serve hot, garnished with fresh herbs if desired.
Notes
- Substitute shrimp with scallops, salmon, or chicken for variety.
- To make it dairy-free, use unsweetened coconut or cashew milk.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian
