Plate of Tuscan Shrimp with Spinach and Artichokes garnished with herbs

Tuscan Shrimp with Spinach and Artichokes

BySavannah Brooks
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Why Make This Recipe

Tuscan Shrimp with Spinach and Artichokes is a delightful dish that brings a taste of Italy to your kitchen. This recipe combines shrimp, fresh vegetables, and creamy sauce, making it perfect for a quick weeknight dinner or a special occasion. Its rich flavors and beautiful presentation will impress your family and friends without requiring hours in the kitchen.

How to Make Tuscan Shrimp with Spinach and Artichokes

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 cups fresh spinach
  • 1 can artichoke hearts, drained and chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Red pepper flakes (optional for heat)

Directions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and sauté until fragrant.
  3. Add shrimp and cook until pink and cooked through.
  4. Stir in spinach, artichoke hearts, and sun-dried tomatoes; cook until spinach is wilted.
  5. Pour in heavy cream and stir, bringing to a simmer.
  6. Add Parmesan cheese, salt, pepper, and red pepper flakes if desired.
  7. Cook for an additional 2-3 minutes until the sauce thickens.
  8. Serve warm.

How to Serve Tuscan Shrimp with Spinach and Artichokes

Serve this dish warm over a bed of pasta or on its own with some crusty bread. You can also garnish with extra Parmesan or a sprinkle of fresh herbs for an added touch.

How to Store Tuscan Shrimp with Spinach and Artichokes

To store leftovers, let the dish cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.

Tips to Make Tuscan Shrimp with Spinach and Artichokes

  • Use fresh shrimp for the best flavor and texture. If using frozen, make sure to thaw them completely.
  • Adjust the amount of red pepper flakes according to your spice preference.
  • Feel free to add more vegetables, such as mushrooms or bell peppers, to customize the dish.

Variation

You can make this dish healthier by swapping heavy cream with coconut milk or a lighter cream. For a dairy-free option, try using nutritional yeast instead of Parmesan cheese.

FAQs

1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

2. How can I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free pasta or serve it without pasta.

3. Can I use other vegetables?
Absolutely! Feel free to use other vegetables like broccoli, zucchini, or kale to suit your tastes.

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Tuscan Shrimp with Spinach and Artichokes

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

A delightful Italian dish featuring shrimp, fresh vegetables, and a creamy sauce, perfect for weeknight dinners or special occasions.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 cups fresh spinach
  • 1 can artichoke hearts, drained and chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Red pepper flakes (optional for heat)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and sauté until fragrant.
  3. Add shrimp and cook until pink and cooked through.
  4. Stir in spinach, artichoke hearts, and sun-dried tomatoes; cook until spinach is wilted.
  5. Pour in heavy cream and stir, bringing to a simmer.
  6. Add Parmesan cheese, salt, pepper, and red pepper flakes if desired.
  7. Cook for an additional 2-3 minutes until the sauce thickens.
  8. Serve warm over a bed of pasta or on its own with some crusty bread.

Notes

Use fresh shrimp for best flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Italian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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