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Tuscan Shrimp

Easy Tuscan Shrimp: A 30-Minute Dinner Your Family Will Love

Delight in this Easy Tuscan Shrimp, ready in 30 minutes, gluten-free and low-carb for a delicious weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb raw shrimp (large, peeled, and deveined) This is the main protein source that brings heartiness to your Tuscan shrimp dish.
  • 1 tsp smoked paprika It adds a delightful depth and smokiness; regular paprika can be a milder alternative if preferred.
  • 0.5 tsp Italian seasoning (thyme, basil, oregano, rosemary) This enhances the savory flavor profile; feel free to substitute with fresh herbs for a garden-fresh twist.
  • 0.25 tsp salt Adjust according to your preference for seasoning—it's crucial for bringing all the flavors together.
  • 0.25 tsp black pepper (coarse) A hint of heat adds dimension; freshly ground black pepper is best for a robust flavor.
  • 5 cloves garlic (minced) Aromatic garlic forms the base of flavor; using fresh garlic is highly recommended for its punch.
  • 2 tbsp olive oil This cooking fat helps achieve the perfect sear on the shrimp—extra virgin olive oil adds a touch of richness.
Vegetables and Sauce
  • 4 oz sun-dried tomatoes (chopped) They contribute both acidity and sweetness to balance the dish; oil-packed varieties enhance the overall flavor.
  • 14 oz artichoke hearts (drained and chopped) Adds a unique texture and earthiness to the dish; you can also use fresh artichokes if available.
  • 4 oz fresh spinach This leafy green not only adds nutrition but also a pop of color; kale can work if you prefer a sturdier substitute.
  • 1 cup heavy cream Creates a rich, creamy sauce for the shrimp, balancing all the flavors together; crème fraîche can be used to avoid curdling if needed.

Equipment

  • large skillet

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 1 pound of raw shrimp with smoked paprika, Italian seasoning, salt, and black pepper. Once hot, add shrimp and sear for about 2 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
  2. In the same skillet, add chopped sun-dried tomatoes and drained artichoke hearts, sautéing over medium heat for 1 minute. Add fresh spinach and cook for 2-3 minutes until wilted.
  3. Pour in heavy cream and sprinkle any remaining smoked paprika. Increase heat to bring to a gentle simmer for about 1 minute, creating a creamy sauce.
  4. Return the seared shrimp to the skillet, spooning sauce over them. Let simmer for about 2 minutes, until shrimp are heated through and coated in sauce.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 25gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 200mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store Tuscan shrimp in an airtight container for up to 2 days. To reheat, do so gently over low heat, adding cream or water to adjust the sauce consistency as needed.

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