Tuscan Shrimp

Imagine succulent, tender shrimp bathed in a rich, creamy sauce with the bright flavors of sun-dried tomatoes and the earthy essence of spinach and artichokes. That’s the magic of Tuscan Shrimp – a restaurant-quality dish that brings the heart of Italian coastal cuisine right to your dinner table. This Mediterranean-inspired recipe balances delicate seafood with bold Tuscan flavors for an impressive meal that comes together in under 30 minutes. You’ll learn how to perfectly cook the shrimp, create a silky sauce that clings to every bite, and balance the rich flavors for a dish that will transport you straight to the Italian coastline.

Why You’ll Love This Recipe

Tuscan Shrimp delivers an exceptional combination of flavors and textures that will make it an instant favorite in your recipe collection. The plump, juicy shrimp provide the perfect canvas for the aromatic Italian seasonings and smoky paprika. When these tender morsels meet the luxurious cream sauce, the result is nothing short of magical.

What makes this dish truly special is the contrast between the different elements – the slight chew of perfectly cooked shrimp against the melt-in-your-mouth artichoke hearts, the bright acidity of sun-dried tomatoes balancing the richness of the cream, and the fresh spinach that lightens the entire dish while adding vibrant color.

Beyond the incredible taste, you’ll appreciate how quickly this impressive meal comes together. In less than 30 minutes, you can create a restaurant-worthy dinner that looks and tastes like it required hours of preparation. It’s perfect for both weeknight dinners and special occasions when you want to impress without spending all day in the kitchen.

Ingredients List for the Tuscan Shrimp

This Tuscan Shrimp recipe brings together the finest Mediterranean ingredients – plump shrimp, aromatic herbs, and classic Italian vegetables – all swimming in a velvety cream sauce that perfectly balances richness with bright flavors.

• 1 lb raw shrimp (large, peeled, and deveined – 16 or 20 count per 1 pound of shrimp)
• 1 teaspoon smoked paprika
• 1/2 teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
• ¼ teaspoon salt
• ¼ teaspoon black pepper (coarse)
• 5 cloves garlic (minced)
• 2 tablespoons olive oil
• 4 oz sun-dried tomatoes (chopped (about ¼ cup))
• 14 oz artichoke hearts (drained and chopped (1 can or about 1 cup))
• 4 oz fresh spinach
• 1 cup heavy cream
• ¼ teaspoon smoked paprika
• Salt (to taste)

Pro Tips

Creating perfect Tuscan Shrimp is all about technique and timing. Here are three critical tips to elevate your dish:

Perfect Shrimp Cooking: The secret to juicy, tender shrimp is to avoid overcooking. Shrimp cook extremely quickly – about 2 minutes per side is all you need. Watch for them to turn pink and opaque, but remove them from the heat while they still have a slight C-shape. If they curl into a tight O-shape, they’ve overcooked and will become rubbery. Remember, they’ll continue cooking slightly when added back to the hot sauce.

Sun-dried Tomato Selection: For the best flavor impact, use oil-packed sun-dried tomatoes rather than dry-packed. They’re more tender and release their intense, sweet-tart flavor more readily into the sauce. Before chopping, drain them but save a tablespoon of their oil to replace part of the olive oil in the recipe for an extra flavor boost.

Building Sauce Depth: The order of adding ingredients matters tremendously. Always sauté the garlic until fragrant before adding other components, and allow the cream to reduce slightly before returning the shrimp to the pan. This concentrates flavors and creates the silky texture that makes this dish extraordinary. Taste and adjust seasoning just before serving – the salt level needed can vary depending on how salty your artichokes and sun-dried tomatoes are.

Instructions

Step 1: This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.

Step 2: Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add shrimp and minced garlic, and cook for about 2 minutes per side.

Step 3: Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove from heat. Remove shrimp to a plate.

Step 4: To the same skillet, add chopped sun-dried tomatoes and chopped artichoke hearts. Cook on medium heat for about 1 minute.

Step 5: Add fresh spinach and cook until it wilts, about 30 seconds to 1 minute.

Step 6: Pour in the heavy cream and bring to a gentle simmer. Add ¼ teaspoon smoked paprika and stir to combine. Let the sauce simmer for 2-3 minutes until it starts to thicken slightly.

Step 7: Return the cooked shrimp to the skillet and gently stir to coat with the sauce. Cook for another minute just to warm the shrimp through.

Step 8: Taste the sauce and adjust seasoning if needed. Remove from heat and serve immediately, garnished with fresh herbs if desired.

Variations

Tuscan Shrimp is wonderfully adaptable to different dietary needs and flavor preferences. Here are some popular variations to try:

Dairy-Free Tuscan Shrimp: Replace the heavy cream with full-fat coconut milk or cashew cream for a dairy-free alternative that maintains the sauce’s luxurious texture. The slight sweetness of coconut milk actually pairs beautifully with the Mediterranean flavors and adds a subtle tropical note to the dish.

Spicy Tuscan Shrimp: For heat lovers, add ½ teaspoon of red pepper flakes when cooking the garlic, or stir in 1-2 tablespoons of Calabrian chili paste to the cream sauce. The spicy kick contrasts wonderfully with the rich cream and sweet sun-dried tomatoes, creating a more complex flavor profile.

Protein Swap: While this dish stars shrimp, the same delicious sauce works beautifully with chicken breast cut into bite-sized pieces, sea scallops, or even firm white fish like cod or halibut. Just adjust cooking times accordingly to ensure your protein of choice is cooked perfectly.

Storage and Serving

Tuscan Shrimp is best enjoyed fresh from the skillet, when the sauce is at its creamiest and the shrimp maintains its perfect texture. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently over low heat to prevent the cream sauce from breaking and the shrimp from becoming tough. Add a splash of cream or broth if the sauce has thickened too much during storage.

For serving, this versatile dish pairs beautifully with numerous accompaniments. Serve it over al dente linguine or fettuccine for a classic pasta dinner, or choose zucchini noodles for a lower-carb alternative. For a more rustic presentation, spoon it over creamy polenta or risotto, which will soak up the flavorful sauce. Alternatively, serve with crusty bread for dipping into the sauce, alongside a simple arugula salad dressed with lemon and olive oil to cut through the richness of the dish.

FAQs

Can I use frozen shrimp for Tuscan Shrimp?
Yes, frozen shrimp works perfectly! Thaw them completely by placing them in a colander under cold running water for 5-7 minutes, then pat them dry thoroughly before seasoning. Excess moisture will prevent proper searing and dilute your sauce.

What can I substitute for heavy cream?
Half-and-half or whole milk can work, though the sauce won’t be as rich. For a lighter version, try using ¾ cup chicken broth mixed with ¼ cup cream cheese. Whisk well when adding to ensure a smooth sauce.

Is Tuscan Shrimp actually from Tuscany?
While inspired by Tuscan ingredients like artichokes, garlic, and herbs, this creamy version is more of an Italian-American creation. Traditional Tuscan seafood dishes typically use tomato-based sauces rather than cream.

Can I make this ahead for a dinner party?
I recommend cooking the sauce up to 24 hours ahead, but cook and add the shrimp just before serving. Reheat the sauce gently, then add freshly cooked shrimp for the best texture and flavor.

What wines pair best with Tuscan Shrimp?
This rich dish pairs beautifully with a crisp white wine that can cut through the creaminess. Try a Pinot Grigio, unoaked Chardonnay, or Vermentino (a Tuscan white wine). For red wine lovers, a light Sangiovese or Chianti works surprisingly well.

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