Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Introduction
Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is a delicious and quick meal. It’s packed with flavors and makes a perfect dish for dinner. You can enjoy it with pasta, rice, or on its own!
Why Make This Recipe
This recipe is great because it’s easy to prepare and takes less than 30 minutes to cook. It’s a healthy meal full of shrimp, vegetables, and creamy goodness. Plus, it looks fancy but is simple enough for anyone to make!
How to Make Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp Italian seasoning
- Fresh basil for garnish (optional)
Directions:
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet and season with salt, pepper, and Italian seasoning. Cook for 2-3 minutes until shrimp are pink and cooked through.
- Stir in the sun-dried tomatoes, artichokes, and spinach, cooking until the spinach wilts.
- Pour in the heavy cream and mix well, allowing it to simmer for a few minutes.
- Stir in the Parmesan cheese until it melts into the sauce.
- Serve warm, garnished with fresh basil if desired.
How to Serve Tuscan Shrimp
You can serve Tuscan Shrimp on a plate or over a bed of pasta or rice. It looks great topped with fresh basil. Enjoy it with a glass of white wine for a delicious touch!
How to Store Tuscan Shrimp
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Tips to Make Tuscan Shrimp
- Make sure the shrimp are fully peeled and deveined for easy cooking.
- Use fresh ingredients for the best taste.
- Don’t overcook the shrimp; they should be tender and juicy.
Variation
You can add more vegetables like bell peppers or zucchini for extra nutrition. If you want it spicy, add some red pepper flakes!
FAQs
Can I use frozen shrimp?
Yes, just thaw the shrimp before cooking.
What if I don’t have sun-dried tomatoes?
You can use fresh tomatoes or omit them altogether.
Can I make this dish ahead of time?
It’s best to make it fresh, but you can prep the ingredients ahead to save time.
Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp Italian seasoning
- Fresh basil for garnish (optional)
Instructions
Cooking Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet and season with salt, pepper, and Italian seasoning. Cook for 2-3 minutes until shrimp are pink and cooked through.
- Stir in the sun-dried tomatoes, artichokes, and spinach, cooking until the spinach wilts.
- Pour in the heavy cream and mix well, allowing it to simmer for a few minutes.
- Stir in the Parmesan cheese until it melts into the sauce.
- Serve warm, garnished with fresh basil if desired.
