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Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes

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Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is a delicious and quick meal, perfect for dinner, packed with flavors and healthy ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Method Notes

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)

Method
 

Cooking Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. 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.
  4. Stir in the sun-dried tomatoes, artichokes, and spinach, cooking until the spinach wilts.
  5. Pour in the heavy cream and mix well, allowing it to simmer for a few minutes.
  6. Stir in the Parmesan cheese until it melts into the sauce.
  7. Serve warm, garnished with fresh basil if desired.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. 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!
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