Can I use cooked shrimp?

Yes, you can reheat fully cooked shrimp in the Tuscan cream sauce. Preparing this dish will be quicker because you won't have to cook the shrimp. Note that fully cooked shrimp can become firmer and chewier. Add the shrimp at the end of preparation, when the vegetables and cream sauce are hot.

What replaces sun-dried tomatoes?

Halved cherry tomatoes are the suggested substitution for sun-dried tomatoes in this recipe. Halved cherry tomatoes will offer more fresh tomato flavor than oil-packed sun-dried tomatoes. Suggested substitutions for sun-dried tomatoes include fresh diced tomatoes and canned or drained crushed and diced tomatoes. Canned or crushed tomatoes should be drained before being added to this recipe to avoid a watery cream sauce.

Can I make Tuscan shrimp dairy-free?

Yes, unsweetened coconut milk and other thick cashew milks can be used in place of heavy cream in this recipe. Using coconut milk will add flavor of coconut to the food. Using cashew milk will make the food taste more similar to the original recipe. Other milk options, such as oat milk and almond milk, may need to be thickened, according to one reference. Methods to thicken other milks include mixing an olive oil and flour slurry or coating vegetables in olive oil and flour and gradually adding milk while stirring.

Can I use frozen spinach?

Yes, frozen spinach that has been thawed can be used in the sauce in place of fresh spinach. Frozen spinach does not have to be wilted and can mix more easily into cream-based sauces. Considerations for using frozen spinach include excess liquid that must be drained before adding it to the sauce. Excess liquid can be drained from frozen spinach by squeezing it vigorously to avoid thinning the sauce.

How should I reheat leftovers?

Reheat leftovers in a large, deep skillet using low to medium heat. Refrigerated sauce can become separated or thickened after reheating. Add small amounts of water, chicken broth, heavy cream, half-and-half, or milk to thin the sauce to your preference. Other reheating options include heating in 30-second intervals in the microwave with stirring between intervals.

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

By Mason BrooksOct 8, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Choose peeled and deveined shrimp, 16-20 count per pound, to ensure that the shrimp cook quickly without getting rubbery. This Tuscan-inspired shrimp dish with spinach, artichokes, sun-dried tomatoes, garlic, and a paprika-infused cream sauce is a simple one-pan meal.

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

Smoked paprika and Italian seasoning, salt, and pepper are mixed with shrimp. Olive oil and garlic are cooked with the shrimp in a hot pan. Oil-packed sun-dried tomatoes are used to flavor the dish with tomatoes. Chopped artichokes and fresh spinach are other vegetables added to the dish. Heavy cream and an additional pinch of smoked paprika are stirred into pan drippings and vegetables to make a sauce for the shrimp.

Check the shrimp for pinkness after cooking for two minutes on both sides, and transfer them to a serving dish to make the sauce. Don't overcrowd the pan with shrimp, which will keep the shrimp from browning and make them cook in their own steam. The spinach will cook and reduce in the pan, and the cream will reach a brief simmer. A common mistake when cooking shrimp is to overcook them.

Shrimp and sauce can be served with pasta, ravioli, tortellini, roasted spaghetti squash, zucchini noodles, and other vegetables, such as broccoli, asparagus, green beans, and Brussels sprouts. Shrimp and sauce should be eaten right away. Leftovers can be kept in the refrigerator for up to two days in an airtight container, though the texture of the sauce may change with reheating.

Why you'll love this recipe

Raw large shrimp are the best option for texture, since you can pan-fry them instead of reheating pre-cooked shrimp.
Oil-packed sun-dried tomatoes provide a concentrated tomato flavor, Use the drained oil from the sun-dried tomatoes to cook the shrimp in the skillet.
Fresh spinach and canned artichoke hearts and garlic are added to the sauce for flavor and texture.
No additional vegetable side dish is required when serving this recipe.
Heavy cream is well mixed into the vegetables and shrimp because it is cooked with the spinach, artichokes, and sun-dried tomatoes.
Smoked paprika and Italian seasoning are added to the shrimp before cooking to enhance the flavor of the shrimp, which has little flavor by itself, before the sauce is added.
A pound of 16- or 20-count shrimp serves four, along with artichokes, spinach, and sauce.

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 raw, peeled, and deveined shrimp in 16- or 20-count packages. Larger shrimp are easier to prepare because they cook faster on the outside and more thoroughly on the inside. Precooked shrimp might be rubbery and should not be used for this recipe. Tailless shrimp are easier to eat with a fork.

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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; 1/2 tsp Italian seasoning (thyme, basil, oregano, rosemary); 1/4 tsp salt; 1/4 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; 1/4 tsp smoked paprika (for the sauce); salt (to taste)

By Mason BrooksOct 8, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Raw large shrimp are the best option for texture, since you can pan-fry them instead of reheating pre-cooked shrimp.
Oil-packed sun-dried tomatoes provide a concentrated tomato flavor, Use the drained oil from the sun-dried tomatoes to cook the shrimp in the skillet.
Fresh spinach and canned artichoke hearts and garlic are added to the sauce for flavor and texture.
No additional vegetable side dish is required when serving this recipe.
Heavy cream is well mixed into the vegetables and shrimp because it is cooked with the spinach, artichokes, and sun-dried tomatoes.
Smoked paprika and Italian seasoning are added to the shrimp before cooking to enhance the flavor of the shrimp, which has little flavor by itself, before the sauce is added.
A pound of 16- or 20-count shrimp serves four, along with artichokes, spinach, and sauce.

Ingredients

Servings4

•1 lb raw large shrimp (peeled and deveined, 16 or 20 count per pound)
•1 tsp smoked paprika
•½ tsp Italian seasoning (thyme, basil, oregano, rosemary)
•¼ tsp salt
•¼ 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
•¼ 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.