Can I use cooked shrimp?

Yes, you can use pre-cooked shrimp by adding it directly to the Tuscan cream sauce to heat through. Expect a shorter finishing time because the shrimp does not need searing from raw. Watch it closely, as additional heating can make cooked shrimp firmer and chewier. Add it near the end, once the vegetables and cream sauce are already hot.

What replaces sun-dried tomatoes?

Halved cherry tomatoes are the first suggested replacement for sun-dried tomatoes in this recipe. They will give a fresher, less concentrated tomato character than oil-packed dried tomatoes. Diced fresh tomatoes also work, while drained canned diced or crushed tomatoes are an option when fresh tomatoes are unavailable. Drain canned tomatoes well so extra juice does not loosen the cream sauce.

Can I make Tuscan shrimp dairy-free?

Yes, unsweetened coconut milk or thicker cashew milk can replace the heavy cream without changing the method. Coconut milk may add its own flavor, while cashew milk keeps the approach closer to the original. Oat or almond milk needs added thickening, according to the source. Make a slurry with olive oil and flour, or add flour and olive oil to the vegetables before gradually whisking in the milk.

Can I use frozen spinach?

Yes, thawed frozen spinach can replace the fresh spinach in the sauce. It will not need the same wilting time and may distribute more evenly through the cream. The important change is removing as much liquid as possible before adding it. Squeeze and drain it thoroughly so the sauce remains creamy rather than becoming thin.

How should I reheat leftovers?

Reheat leftovers gently in a large, high-sided skillet over medium-low heat. The sauce may become greasy or lose some of its creamy texture after refrigeration. Add a small amount of water, chicken stock, heavy cream, half-and-half, or milk if the sauce needs thinning. A microwave also works in brief 30-second intervals, with regular stirring between each interval.

Creamy Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes

By Isabella QuinnOct 8, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Choose large raw shrimp, peeled and deveined, ideally 16 or 20 count per pound, for tender pieces that sear quickly without turning rubbery. This one-pan Tuscan shrimp dinner pairs them with spinach, artichokes, sun-dried tomatoes, garlic, and a creamy paprika sauce.

Smoked paprika, Italian seasoning, salt, and black pepper season the shrimp before it meets garlic and olive oil in a hot skillet. Oil-packed sun-dried tomatoes bring concentrated tomato flavor, while chopped artichokes and fresh spinach build the vegetable base. Heavy cream and an additional pinch of paprika turn the skillet drippings and vegetables into the sauce that coats the shrimp.

Look for shrimp to turn pink after about two minutes per side, then move it to a plate before making the sauce. Keep the shrimp spaced apart; a crowded pan traps moisture and steams rather than sears them. The spinach should wilt down in the skillet, and the cream should reach a brief simmer. The common mistake is leaving shrimp in the pan too long.

Serve the shrimp and sauce over pasta, ravioli, tortellini, roasted spaghetti squash, or zucchini noodles, or pair it with broccoli, asparagus, green beans, or Brussels sprouts. It is best eaten right away. Leftovers can be refrigerated in an airtight container for up to two days, though the cream sauce may lose its original texture when reheated.

Why you'll love this recipe

Large raw shrimp provide the best starting texture because they are seared briefly from scratch instead of being reheated after prior cooking.
Oil-packed sun-dried tomatoes bring concentrated tomato flavor, and their drained oil can be used to sear the shrimp in the same skillet.
Fresh spinach, canned artichoke hearts, and garlic make the cream sauce feel substantial without requiring a separate vegetable side for the pan.
Heavy cream coats the vegetables and shrimp evenly because it is simmered directly with the wilted spinach, artichokes, and sun-dried tomatoes.
Smoked paprika and Italian seasoning season the shrimp before searing, giving the mild seafood a savory foundation before the sauce is added.
A pound of 16- or 20-count shrimp stretches into four servings because artichokes, spinach, and sauce fill out every plate.

Instructions

Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot.

Add the shrimp and minced garlic and cook for about 2 minutes per side.

Keep the shrimp from overcrowding the skillet, working in batches if needed, to avoid steaming.

Remove the skillet from the heat and transfer the shrimp to a plate.

Add the chopped sun-dried tomatoes and chopped artichokes to the same empty skillet.

Cook, stirring, for 1 minute over medium heat.

Add the fresh spinach and cook over medium heat for a couple of minutes, until wilted.

Add the heavy cream and paprika to the skillet with the sautéed vegetables.

Bring the sauce to a simmer and simmer for about 1 minute, stirring.

Season with salt if needed, and add more paprika if desired.

Add the seared shrimp to the skillet with the cream sauce.

Spoon the sauce over the shrimp and simmer for about 2 minutes, or longer, until the shrimp is warmed and completely cooked through.

Season with salt if needed.

FAQ

Buy large raw shrimp that are peeled and deveined, around 16 or 20 count per pound. Their larger size gives them time to sear while staying tender inside. Avoid relying on pre-cooked shrimp if possible, since it can become rubbery when heated again in the sauce. Removing the tails before cooking also makes the finished dish easier to eat with a fork.

Creamy Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes

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Dinner Fish Shrimp Italian Gluten Free Quick Meals One Pot

Creamy Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes

Name: Creamy Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb raw large shrimp (peeled and deveined, 16 or 20 count per pound); 1 tsp smoked paprika; 0.5 tsp Italian seasoning (thyme, basil, oregano, rosemary); 0.25 tsp salt; 0.25 tsp coarse black pepper; 5 cloves garlic (minced); 2 tbsp olive oil; 4 oz sun-dried tomatoes (chopped, about 1/4 cup); 14 oz artichoke hearts (drained and chopped, 1 can or about 1 cup); 4 oz fresh spinach; 1 cup heavy cream; 0.25 tsp smoked paprika (for the sauce); salt (to taste)

By Isabella QuinnOct 8, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Large raw shrimp provide the best starting texture because they are seared briefly from scratch instead of being reheated after prior cooking.
Oil-packed sun-dried tomatoes bring concentrated tomato flavor, and their drained oil can be used to sear the shrimp in the same skillet.
Fresh spinach, canned artichoke hearts, and garlic make the cream sauce feel substantial without requiring a separate vegetable side for the pan.
Heavy cream coats the vegetables and shrimp evenly because it is simmered directly with the wilted spinach, artichokes, and sun-dried tomatoes.
Smoked paprika and Italian seasoning season the shrimp before searing, giving the mild seafood a savory foundation before the sauce is added.
A pound of 16- or 20-count shrimp stretches into four servings because artichokes, spinach, and sauce fill out every plate.

Ingredients

Servings4

•1 lb raw large shrimp (peeled and deveined, 16 or 20 count per pound)
•1 tsp smoked paprika
•0.5 tsp Italian seasoning (thyme, basil, oregano, rosemary)
•0.25 tsp salt
•0.25 tsp coarse black pepper
•5 cloves garlic (minced)
•2 tbsp olive oil
•4 oz sun-dried tomatoes (chopped, about 1/4 cup)
•14 oz artichoke hearts (drained and chopped, 1 can or about 1 cup)
•4 oz fresh spinach
•1 cup heavy cream
•0.25 tsp smoked paprika (for the sauce)
•salt (to taste)

Instructions

1
Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot.
3
Add the shrimp and minced garlic and cook for about 2 minutes per side.
4
Keep the shrimp from overcrowding the skillet, working in batches if needed, to avoid steaming.
5
Remove the skillet from the heat and transfer the shrimp to a plate.
6
Add the chopped sun-dried tomatoes and chopped artichokes to the same empty skillet.
7
Cook, stirring, for 1 minute over medium heat.
8
Add the fresh spinach and cook over medium heat for a couple of minutes, until wilted.
9
Add the heavy cream and paprika to the skillet with the sautéed vegetables.
10
Bring the sauce to a simmer and simmer for about 1 minute, stirring.
11
Season with salt if needed, and add more paprika if desired.
12
Add the seared shrimp to the skillet with the cream sauce.
13
Spoon the sauce over the shrimp and simmer for about 2 minutes, or longer, until the shrimp is warmed and completely cooked through.
14
Season with salt if needed.