Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is a bright and flavorful dish that combines tender shrimp with the rich, earthy taste of spinach and artichokes, all lifted by the sweet tang of sun-dried tomatoes. It’s a dish full of color and fresh ingredients that come together in a simple, creamy sauce that feels special but never fussy.
I love making this when I want something quick but impressive. The shrimp cooks in just a few minutes, so the whole meal comes together fast—perfect for a weeknight when you want a break from takeout. I find that the sun-dried tomatoes add a nice little surprise of flavor in every bite, and the creamy sauce makes everything feel cozy without weighing you down.
My favorite way to eat this is over a bed of rice or pasta to soak up every bit of the sauce. It also pairs nicely with crusty bread if you want to scoop up the leftovers on your plate. Whenever I make this dish, it feels like bringing a little bit of Italy right into my kitchen, and sharing it with friends or family always makes the meal extra special.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well. If frozen, thaw fully to cook evenly. For a vegetarian option, try firm tofu or mushrooms instead.
Spinach: Fresh baby spinach is ideal here because it wilts quickly and tastes bright. You can swap with kale or Swiss chard but cook them a bit longer as they’re tougher.
Artichoke Hearts: Canned or jarred artichokes bring a nice tang. If unavailable, use frozen or fresh if you want to prep in advance. Rinse canned versions to avoid excess salt.
Sun-Dried Tomatoes: I prefer oil-packed because they’re tender and flavorful. If you only have dry ones, soak them in warm water before using to soften them.
Sausage: Optional but adds a savory, meaty touch. Use chicken or turkey sausage for a lighter version.
How Can I Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks very fast, so timing is key to keep it tender and juicy:
- Heat your pan well before adding shrimp to get a nice sear.
- Cook shrimp 2-3 minutes per side until pink and opaque. They’ll curl up when done.
- Remove shrimp from heat as soon as they turn color to avoid rubbery texture.
- Remember, shrimp keep cooking slightly even after you take them off the stove, so better to stop just at pink.
Keeping shrimp tender is a game changer in this dish, making sure they balance well with the creamy sauce and veggies without getting tough!
Equipment You’ll Need
- Large nonstick skillet – cooks shrimp evenly and prevents sticking when sautéing veggies.
- Tongs – help you flip shrimp gently without breaking them.
- Knife and cutting board – for chopping garlic, sun-dried tomatoes, and artichokes efficiently.
- Lid for skillet – helps steam the egg gently to keep yolk runny.
- Measuring spoons – to get your herbs and spices just right.
Flavor Variations & Add-Ins
- Swap shrimp with scallops or firm white fish for a different seafood flavor that still cooks quickly.
- Add fresh basil or parsley at the end for a bright, fresh twist that lifts the dish.
- Use goat cheese or feta instead of Parmesan for a tangier, creamier taste.
- For extra veggies, stir in roasted red peppers or zucchini to add more color and texture.
How to Make Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Ingredients You’ll Need:
- 8 oz raw shrimp, peeled and deveined
- 1 cup fresh spinach leaves
- 1/2 cup artichoke hearts, quartered (canned or jarred, drained)
- 1/3 cup sun-dried tomatoes, julienned (oil-packed preferred)
- 1 small sweet sausage, crumbled and cooked (optional)
- 1 large egg
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional for some heat)
- 1/2 tsp dried Italian herbs (basil, oregano, thyme)
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese (optional, to sprinkle)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 15 minutes to cook, so around 25 minutes total from start to finish. It’s a quick meal perfect for a busy weeknight!
Step-by-Step Instructions:
1. Cook the Sausage (if Using):
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the crumbled sausage and cook until browned and crispy. Once done, remove the sausage from the pan and set it aside.
2. Sauté Garlic and Cook Shrimp:
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds until you can smell its aroma. Then, add the shrimp, season with salt, black pepper, and red pepper flakes if you like a little heat. Cook the shrimp for 2-3 minutes on each side until they turn pink and are just cooked through. Remove the shrimp and set them aside.
3. Cook the Veggies:
Lower the heat to medium-low. Add the artichoke hearts, sun-dried tomatoes, and fresh spinach to the skillet. Cook just until the spinach wilts, stirring occasionally.
4. Combine Everything and Bake the Egg:
Return the cooked sausage and shrimp back into the skillet with the veggies, mixing everything together. Make a small well in the center of the mixture and carefully crack the egg into it. Cover the skillet with a lid and cook for 3-5 minutes, or until the egg white is set but the yolk remains runny.
5. Finish and Serve:
Sprinkle the dish with dried Italian herbs, salt, and pepper to taste. If you like, add a little freshly grated Parmesan cheese on top. Serve the dish warm on its own or over toasted bread, pasta, or rice to soak up the delicious flavors.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or place them in a sealed bag submerged in cold water for about 30 minutes. Pat dry to avoid excess moisture in the pan.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the shrimp and veggie mixture ahead, then store in an airtight container in the fridge for up to 2 days. When ready to eat, reheat gently on the stove and add a freshly cooked egg on top to keep it tasty.
How Do I Store and Reheat Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove to prevent the shrimp from getting rubbery. You can also add a splash of water or broth to loosen the sauce if needed.
What Can I Serve with Tuscan Shrimp?
This dish is great on its own or served over pasta, rice, or crusty bread to soak up the sauce. For a lighter option, try pairing it with steamed vegetables or a fresh salad.
