Tuscan Shrimp (One-Pan, 30-Minute Dinner) with Creamy Spinach and Artichokes

Tuscan Shrimp (One Pan, 30 Minute Dinner)

Creamy Tuscan shrimp is a one pan dinner that reaches the table in about 30 minutes. Tender shrimp meet fresh spinach, artichoke hearts, sun dried tomatoes, and plenty of garlic in a rich cream sauce that tastes far more special than the effort behind it.

The recipe serves 4 and stays low carb, high in protein, and gluten free. It can also be made dairy free with one simple swap for the cream.

Because everything cooks in a single skillet, cleanup stays quick and the sauce picks up every bit of flavor left behind by the seared shrimp.

Quick and easy Tuscan shrimp

Italian inspired shrimp dinners are a familiar favorite in many homes, and this creamy version is easy to fold into the weeknight rotation. It takes about 30 minutes from start to finish and uses one skillet, yet it has the feel of a restaurant entree.

The shrimp matter here. Large raw shrimp, peeled and deveined, hold their juiciness and take on seasoning far better than anything pre cooked.

Toss them with smoked paprika, Italian seasoning, salt, and black pepper, then sear them quickly with minced garlic in olive oil just until they turn pink. Overshooting that window is the fastest route to rubbery shrimp, so keep the pan uncrowded and the heat steady.

The garlic cream sauce comes together in the same skillet with spinach, artichokes, and sun dried tomatoes, so the browned bits left by the shrimp season the sauce. The result is tender, juicy shrimp in a silky cream sauce. If you enjoy comparing methods, this one pan Tuscan shrimp dinner from Sweet Peas and Saffron is a useful reference.

Why make it

Thirty minutes and one pan is the whole pitch, and it is a good one. This is cozy, comforting food that works on a plain Tuesday and still looks impressive when you are cooking for guests.

Serving choices keep it flexible. For a low carb, gluten free plate, spoon the shrimp and sauce over roasted or steamed vegetables such as broccoli, asparagus, green beans, or Brussels sprouts, or over roasted spaghetti squash or zucchini noodles.

For a more decadent dinner, serve it with store bought ravioli, tortellini, or pasta. If you want the sauce already paired with pasta, Ravioli in Creamy Tuscan Sauce is a natural next step.

Here is the source nutrition for one serving, based on 4 servings.

Those numbers explain why this dish is popular: protein does the heavy lifting while carbohydrates stay modest, especially when you skip the pasta.

Main ingredients

Everything here is easy to find. Two groups do the work: the shrimp and the creamy Tuscan sauce.

For the shrimp

• 1 lb raw shrimp, large, peeled and deveined, about 16 or 20 count per pound
• 1 teaspoon smoked paprika
• 1/2 teaspoon Italian seasoning, a blend of thyme, basil, oregano, and rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon coarse black pepper
• 5 cloves garlic, minced
• 2 tablespoons olive oil

For the creamy Tuscan sauce

• 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
• 1/4 teaspoon smoked paprika
• Salt, to taste

A few notes help. Buy large raw shrimp and space them out in the skillet so they sear instead of steam, cooking about 2 minutes per side, just until pink.

Sun dried tomatoes packed in oil should be drained, and a little of that oil can go into the pan for searing.

Spinach is the classic choice, but arugula, kale, or asparagus work well in its place, and canned artichoke hearts packed in olive oil and water are exactly right here. Heavy cream or half and half both make a rich sauce.

How to make Tuscan shrimp

This recipe makes 4 servings. Prep takes about 15 minutes and cooking takes about 15 minutes.

Sear the shrimp

1. Season 1 lb of large raw shrimp, peeled and deveined, which usually means 16 or 20 count, with 1 teaspoon smoked paprika, 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon coarse black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium high heat until hot. Add the shrimp and the 5 minced garlic cloves and cook for about 2 minutes per side.
3. Keep the shrimp from crowding the pan so they sear rather than steam, and work in batches if needed. Then remove the shrimp to a plate.

Make the Tuscan sauce

4. Add the chopped sun dried tomatoes and the chopped artichoke hearts to the same, now empty, skillet. Cook, stirring, for 1 minute over medium heat.
5. Add 4 oz fresh spinach and cook until it wilts, about a couple of minutes, over medium heat.
6. Stir in 1 cup heavy cream and 1/4 teaspoon smoked paprika. Bring to a simmer and simmer for about 1 minute, stirring. Season with salt if needed, and add more paprika if you like.

Bring it together

7. Return the seared shrimp to the skillet with the cream sauce.
8. Spoon the sauce over the shrimp and simmer for about 2 minutes, or a little longer, until the shrimp is warmed through and completely cooked.
9. Taste and season with salt if needed.

This method follows the original Tuscan shrimp recipe at Julia’s Album, which is the version adapted here.

Can you make it dairy free?

Yes, and it is simpler than it sounds. Unsweetened coconut milk works as a direct replacement for the cream, and you can follow the rest of the recipe as written. Thicker cashew milk also steps in with no other changes.

Thinner milks need a little help. If you are using oat milk or almond milk, first make a slurry from a small amount of olive oil and flour.

Another option is to sprinkle a little flour over the vegetables with a splash of olive oil, then gradually whisk in the milk as the sauce simmers. That keeps the sauce creamy instead of watery.

Can you use cooked shrimp?

The recipe is built around raw shrimp cooked from scratch, but pre cooked shrimp can work in a pinch. Skip the searing step and add them straight to the finished Tuscan cream sauce, stirring just long enough to heat them through.

What can you use instead of shrimp?

The creamy Tuscan sauce is generous with proteins. Seared scallops can join the shrimp or replace them entirely. Seared salmon fillets are another good match for the cream and garlic. Seared skinless, boneless chicken breast or chicken thighs work well too, seasoned with the same smoked paprika, Italian seasoning, salt, pepper, and garlic used for the shrimp.

Variations, substitutions, and add ins

Frozen spinach can replace fresh spinach as long as it is thawed and drained well, since extra liquid will thin the sauce.

Sun dried tomatoes are flexible. Halved cherry tomatoes are the best substitute, followed by diced fresh tomatoes. If you are working with what is in the pantry, canned diced or crushed tomatoes drained of most of their juice will do.

Extra vegetables are welcome. Kale, arugula, broccoli, asparagus, mushrooms, or bell peppers can be added or swapped in. A small amount of shredded or grated Parmesan, Asiago, or Pecorino Romano sprinkled on top adds a salty finish, and a squeeze of lemon juice at the end brightens the cream sauce.

A pinch of red pepper flakes is another easy way to add gentle heat.

Cooking tips

Start with raw, peeled, and deveined shrimp. Pre cooked shrimp are often already cooked through, so they can turn rubbery, especially once the dish is reheated.

Remove the tails before cooking. It makes the finished dish easier and less messy to eat with a fork and knife, since you will not be lifting shrimp out of the creamy sauce by the tail.

Do not overcook the shrimp. About 2 minutes per side, just until pink, is all they need. Beyond that the texture turns rubbery.

Use sun dried tomatoes packed in olive oil in a glass jar when you can. They are juicier and plumper than the dry packed kind. Drain most of the oil off, then use it to sear the shrimp for extra flavor.

Storage and reheating tips

Creamy Tuscan shrimp is best eaten right away. The cream sauce does not refrigerate or freeze well, and reheating can make it lose its texture and turn greasy instead of creamy.

Plan this dinner for the day you make it. The sauce is at its silkiest straight from the skillet.

If you do have leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended.

To reheat, use medium low heat in a large, high sided skillet and add a small amount of water, chicken stock, heavy cream, half and half, or milk to loosen the sauce again. The microwave works too: heat in brief 30 second intervals, stirring regularly, so the sauce warms evenly.

What to serve with Tuscan shrimp

The garlic cream sauce deserves something to soak it up, and the side you choose sets the tone of the meal.

For a lighter plate, serve sauteed, roasted, or steamed green vegetables such as broccoli, asparagus, green beans, or Brussels sprouts. Roasted spaghetti squash is another low carb, gluten free option, and zoodles, either store bought or spiralized at home, work the same way. Sauteed greens such as spinach, kale, arugula, or Swiss chard are quick and pair nicely alongside.

For comfort food, spoon the shrimp over pasta. Thin pasta such as angel hair or spaghetti works well, and bow tie pasta, orecchiette, or gnocchi are all good matches. The sauce also dresses up store bought ravioli or tortellini in minutes. For a pasta focused take on the same creamy garlic flavor, see Creamy Tuscan Shrimp.

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Tuscan Shrimp (One-Pan, 30-Minute Dinner)

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Tuscan Shrimp (One Pan, 30 Minute Dinner) Creamy Tuscan shrimp is a one pan dinner that reaches the table in about 30 minutes. Tender shrimp meet fresh spinach, artichoke hearts, sun dried tomatoes, and plenty of garlic in a rich cream sauce that tastes far more special than the effort behind it.

• Total Time: 30 min
• Yield: 4 people 1x

Ingredients

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Shrimp
1 lb raw shrimp, large, peeled, and deveined (16 or 20 count per 1 pound of shrimp)
1 teaspoon smoked paprika
½ teaspoon Italian seasoning, thyme, basil, oregano, rosemary
¼ teaspoon salt
¼ teaspoon black pepper, coarse
5 cloves garlic, minced
2 tablespoons olive oil

Creamy Tuscan sauce
4 oz sun-dried tomatoes, chopped (about ¼ cup)
14 oz artichoke hearts, drained and chopped (1 can or about 1 cup)
4 oz fresh spinach
1 cup heavy cream
¼ teaspoon smoked paprika
salt, to taste

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Instructions

How to sear the shrimp
1-This recipe uses 1 lb of large: This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
2-Heat 2 tablespoons of olive oil on: Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add shrimp and minced garlic, and cook for about 2 minutes per side.
3-Make sure the shrimp are not overcrowded: Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove from heat. Remove shrimp to a plate.

How to make Tuscan sauce
4-To the same, now empty, skillet, add: To the same, now empty, skillet, add chopped sun-dried tomatoes, and chopped artichokes. Cook, stirring, for 1 minute on medium heat.
5-Add fresh spinach: Add fresh spinach. Cook until the spinach wilts, for a couple of minutes, on medium heat.
6-To the skillet with sautéed vegetables, add: To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to a simmer. Simmer for about 1 minute, stirring. Season with salt, if needed. Add more paprika, if you like.

Assembly
7-Add seared shrimp to the skillet with: Add seared shrimp to the skillet with the cream sauce.
8-Spoon the sauce over the shrimp, and: Spoon the sauce over the shrimp, and simmer for about 2 minutes (or more), until the shrimp is warmed up and completely cooked through.
9-Season with salt, if needed: Season with salt, if needed.

Last Step:

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• Prep Time: 15 min
• Cook Time: 15 min
• Method: stovetop

Nutrition

• Calories: 558
• Sugar: 14 g
• Sodium: 727 mg
• Fat: 39 g
• Saturated Fat: 16 g
• Carbohydrates: 25 g
• Fiber: 7 g
• Protein: 31 g
• Cholesterol: 250 mg