This Tuscan shrimp has been my go-to one-pan dinner whenever the week gets busy but I still want something that feels special. I discovered this combination one hectic weeknight when I had shrimp in the freezer and a jar of sun-dried tomatoes staring at me—what started as an experiment turned into a staple. The dish balances bright, briny artichokes and chewy sun-dried tomatoes against a silky cream sauce, and the shrimp add a clean, sweet seafood note. The texture contrast—succulent shrimp, tender artichokes, and wilted spinach—keeps each forkful interesting.

I love how fast it comes together: about 10 minutes active prep and 15–20 minutes of cooking. The smoky paprika and Italian seasoning give the shrimp a subtle warmth that cuts through the richness of the cream, while the garlic and sun-dried tomatoes provide enough punch that no additional seasoning is necessary. This recipe has been on repeat at my house for casual dinners and impromptu guests; paired with crusty bread or pasta it becomes unexpectedly celebratory.

Ingredients

• Shrimp (1 lb): Use large raw shrimp, peeled and deveined (16–20 count per pound). Fresh is great, but frozen works fine—thaw completely and pat dry. Shrimp provides sweet seafood flavor and cooks very quickly, so keep them dry and hot when searing.
• Smoked paprika & Italian seasoning: A teaspoon of smoked paprika lends a gentle smoky warmth; 1/2 teaspoon Italian seasoning brings thyme, basil and oregano notes—look for a blend with rosemary for extra aroma.
• Garlic (5 cloves): Minced fresh garlic is essential—jarred garlic lacks the same brightness. The garlic cooks with the shrimp for fragrant browning.
• Olive oil (2 Tbsp): Use a good extra-virgin olive oil for flavor and a higher-heat olive oil for searing if you prefer. Olive oil adds richness and helps create a golden sear.
• Sun-dried tomatoes (4 oz): Chopped—use oil-packed for a richer flavor or dry-packed rehydrated briefly. They add concentrated tomato sweetness and chew.
• Artichoke hearts (14 oz can): Drain and chop. Canned artichokes bring a mild, briny tenderness that pairs beautifully with the cream.
• Fresh spinach (4 oz): Roughly chopped or baby leaves. The spinach wilts into the sauce and adds color and a mild vegetal note.
• Heavy cream (1 cup): Creates the luscious sauce—use full-fat heavy cream for best texture. For a lighter version, see substitutions below.
• Salt & black pepper: Season to taste, add more smoked paprika if you prefer more smokiness.

Instructions

Season the shrimp: Pat 1 lb of large raw shrimp completely dry with paper towels. In a bowl toss the shrimp with 1 teaspoon smoked paprika, 1/2 teaspoon Italian seasoning, 1/4 teaspoon kosher salt, and 1/4 teaspoon coarsely ground black pepper. Dry shrimp sear better and develop a thin browned crust—don’t skip the drying step. Sear the shrimp: Heat 2 tablespoons olive oil in a large 12-inch skillet over medium-high heat until shimmering but not smoking. Add the shrimp in a single layer with 5 cloves minced garlic. Work in batches if necessary to avoid overcrowding—2 minutes per side is typical for large shrimp (about 16–20 count). Look for a pink color, opaque flesh, and a light golden edge. Remove shrimp to a plate and keep warm. Sauté the vegetables: Using the same skillet (leave any browned bits), add the chopped 4 oz sun-dried tomatoes and drained, chopped 14 oz artichoke hearts. Stir for about 1 minute over medium heat to release flavors and loosen fond. Add 4 oz fresh spinach and cook until wilted (1–2 minutes), stirring occasionally so nothing sticks. Build the creamy sauce: Pour 1 cup heavy cream into the skillet with the sautéed vegetables, add 1/4 teaspoon smoked paprika, and bring to a gentle simmer. Stir constantly for about 1 minute until the sauce thickens slightly. Taste and season with additional salt or paprika as desired. The cream should coat a spoon—if it seems thin, simmer an extra minute. Combine and finish: Return the seared shrimp to the skillet, nestling them into the sauce. Spoon sauce over the shrimp and simmer for about 2 minutes until shrimp are heated through and cooked to opaque. Turn off the heat and let the pan rest 1–2 minutes; residual heat completes the cooking and keeps shrimp tender.

Storage Tips

Cool leftovers to room temperature no longer than two hours and transfer to an airtight container. Refrigerate for up to 3 days. Reheat gently over low heat on the stovetop, stirring frequently; add a splash of water or milk to loosen the sauce if it has thickened. Avoid microwave reheating at high power which can cause the shrimp to overcook; short bursts at 50% power work if you’re in a hurry. Do not freeze if you want to preserve sauce texture, though cooked shrimp can be frozen separately for up to 1 month.

Ingredient Substitutions

For a lighter sauce, substitute half-and-half or whole milk combined with 2 tablespoons of cornstarch (whisked into the cold milk) for the heavy cream—expect a thinner, less luxurious finish. Replace shrimp with 1 lb boneless, skinless chicken thighs cut into 1-inch pieces; increase searing time to 3–4 minutes per side and cook through in the sauce. If you’re skipping dairy, use 1 cup full-fat coconut milk for creaminess but note the flavor will shift tropical—add a squeeze of lemon to brighten.

Serving Suggestions

Serve the shrimp over 8 oz cooked pasta (fettuccine, linguine, or a short pasta), spooning sauce generously over each plate. For a low-carb option, serve with cauliflower rice or zucchini ribbons. Garnish with torn fresh basil or chopped parsley and a wedge of lemon for brightness. A simple green salad and crusty bread round this into a satisfying meal, and a chilled glass of dry white wine complements the cream and seafood beautifully.

Cultural Background

The flavors in this recipe draw from Tuscan and broader Italian coastal traditions: preserved tomatoes, briny artichokes, and leafy greens are common pantry items in Italian cooking. While not a historic Tuscan dish, this version borrows the region’s affinity for high-quality olive oil, aromatic herbs, and vegetables preserved to extend seasonal abundance. It’s modern, pantry-driven comfort food with Mediterranean influence.

Seasonal Adaptations

In spring and summer, swap baby spinach for a mix of arugula and baby greens for peppery brightness, or add fresh cherry tomatoes in place of sun-dried tomatoes for a lighter finish. In fall and winter, fold in roasted red peppers or use kale (stems removed and thinly sliced) instead of spinach to hold up to longer cooking. You can also finish with a sprinkle of grated Pecorino or Parmesan during colder months for extra warmth.

Meal Prep Tips

Prepare the sun-dried tomatoes, chop artichoke hearts, and wash spinach ahead of time and store each separately in airtight containers. Keep raw seasoned shrimp in the fridge for up to 24 hours before cooking. When assembling meals for the week, cook the sauce and store it separately from any pasta or grain; reheat the sauce and add freshly cooked shrimp to avoid rubbery texture. Use shallow containers to cool quickly and maintain sauce quality.

This dish always reminds me of a rainy evening when friends dropped by unexpectedly—simple ingredients, big flavor, zero fuss. Try making it once and then adapt it to your pantry; it’s a flexible, reliable recipe that’s as good for busy weeknights as it is for casual entertaining.