Description
Enjoy a flavorful and creamy Tuscan Shrimp dish that comes together in just 30 minutes. This savory recipe features succulent shrimp sautéed with sun-dried tomatoes, artichoke hearts, and fresh spinach, all enveloped in a rich smoked paprika-infused cream sauce. Perfect for a quick yet elegant weeknight dinner that impresses with its vibrant Mediterranean flavors.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb Raw Shrimp (large, peeled, and deveined)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Italian Seasoning (thyme, basil, oregano, rosemary)
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper (coarse)
- 5 cloves Garlic (minced)
- 2 tablespoons Olive Oil
Vegetables and Sauce
- 4 oz Sun-Dried Tomatoes (chopped, about 1/4 cup)
- 14 oz Artichoke Hearts (drained and chopped, 1 can)
- 4 oz Fresh Spinach
- 1 cup Heavy Cream
- 1/4 teaspoon Additional Smoked Paprika
- Salt to taste
Instructions
- Sear the Shrimp: Rinse the raw shrimp and pat dry. Season them evenly with smoked paprika, Italian seasoning, salt, and black pepper. Heat olive oil in a skillet over medium-high heat. Add the seasoned shrimp and minced garlic, cooking each side for approximately 2 minutes until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Prepare the Tuscan Sauce: In the same skillet, add chopped sun-dried tomatoes and artichoke hearts. Sauté for about 1 minute to release their flavors. Then, stir in fresh spinach and cook until wilted, approximately 2 minutes.
- Make the Cream Sauce: Pour in the heavy cream and sprinkle in the additional smoked paprika. Bring the mixture to a gentle simmer while stirring continuously for about 1 minute. Season with salt to taste, adjusting for balance.
- Combine and Finish: Return the seared shrimp back into the skillet, gently spooning the creamy sauce over them. Let the shrimp simmer in the sauce for an additional 2 minutes to absorb the flavors before serving.
Notes
- For best results, ensure shrimp are thoroughly dried before seasoning to get a good sear.
- If sun-dried tomatoes are very dry, soak them briefly in warm water before chopping.
- This recipe pairs well with crusty bread or over cooked pasta or rice to soak up the creamy sauce.
- Adjust smoked paprika according to your spice preference; use sweet or hot paprika as desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
