Go Back

Tuscan Shrimp

A simple yet flavorful Tuscan Shrimp dish packed with shrimp, spinach, artichokes, and sun-dried tomatoes, perfect for quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Shrimp, peeled and deveined Go for medium to large shrimp.
  • 4 cups Fresh spinach Use baby spinach for a milder flavor.
  • 1 cup Artichokes, chopped
  • 1/2 cup Sun-dried tomatoes, chopped Fresh cherry tomatoes or roasted red peppers can be a substitute.
  • 2 tablespoons Olive oil For sautéing.
  • 3 cloves Garlic, minced Aromatic adds a depth of flavor.
  • to taste Salt
  • to taste Pepper
Serving Suggestions
  • for serving Pasta or crusty bread Serve over pasta or with bread to soak up the sauce.

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium heat.
  2. Add minced garlic and sauté until fragrant.
  3. Add shrimp and cook until they turn pink and opaque, about 3-4 minutes.
  4. Stir in fresh spinach, artichokes, and sun-dried tomatoes.
  5. Season with salt and pepper to taste.
  6. Cook until the spinach wilts, filling your home with an irresistible aroma.
  7. Serve over cooked pasta or with crusty bread.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat carefully to avoid overcooking the shrimp.