Tuscan Shrimp One-Pan (Printable Version)
Large shrimp cooked with sun-dried tomatoes, artichokes, and spinach in a creamy sauce.
# What You'll Need:
→ Shrimp
01 -
1 pound large raw shrimp, peeled and deveined (16-20 count)
02 -
1 teaspoon smoked paprika
03 -
½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
04 -
¼ teaspoon salt
05 -
¼ teaspoon coarse black pepper
06 -
5 cloves garlic, minced
07 -
2 tablespoons olive oil
→ Creamy Tuscan sauce
08 -
4 ounces sun-dried tomatoes, chopped (about ¼ cup)
09 -
14 ounces artichoke hearts, drained and chopped (1 can or about 1 cup)
10 -
4 ounces fresh spinach
11 -
1 cup heavy cream
12 -
¼ teaspoon smoked paprika
13 -
Salt, to taste
# Step-by-Step Guide:
01 -
Combine shrimp with smoked paprika, Italian seasoning, salt, and coarse black pepper, ensuring even coating.
02 -
Heat olive oil in a large skillet over medium-high heat until hot. Add shrimp and minced garlic, cooking approximately 2 minutes per side. Avoid overcrowding to prevent steaming; cook in batches if necessary. Remove shrimp and set aside on a plate.
03 -
In the same skillet, add chopped sun-dried tomatoes and artichoke hearts. Sauté on medium heat for 1 minute, stirring continuously.
04 -
Add fresh spinach to the skillet and cook on medium heat until wilted, approximately 2 minutes.
05 -
Add heavy cream and smoked paprika to the skillet with the vegetables. Bring to a gentle simmer and cook for about 1 minute, stirring frequently. Season with salt to taste and adjust paprika if desired.
06 -
Return seared shrimp to the skillet, tossing them gently in the sauce to combine and warm through.
# Additional Notes:
01 -
Avoid overcrowding the skillet when searing shrimp to ensure proper browning rather than steaming.