Tuscan Shrimp
Creamy Tuscan Shrimp is a one-pan 30-minute restaurant-quality meal featuring shrimp, spinach, artichokes, and sun-dried tomatoes. It's low-carb and gluten-free.
Equipment
- large skillet
Ingredients
Shrimp
- 1 lb raw shrimp (large, peeled, deveined) 16 or 20 count per 1 pound of shrimp
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary)
- ¼ teaspoon salt
- ¼ teaspoon black pepper coarse
- 5 cloves garlic minced
- 2 tablespoons olive oil
Creamy Tuscan sauce
- 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
Instructions
How to sear the shrimp
- Season the shrimp with smoked paprika, Italian seasoning, salt, and black pepper.
- Heat 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.
- Make sure the shrimp are not overcrowded. Remove from heat and transfer shrimp to a plate.
How to make Tuscan sauce
- Add chopped sun-dried tomatoes and artichokes to the skillet. Cook for 1 minute on medium heat.
- Add fresh spinach and cook until it wilts, for a couple of minutes on medium heat.
- Add 1 cup of heavy cream and smoked paprika to the skillet. Bring to a simmer and cook for about 1 minute, stirring. Season with salt if needed.
Assembly
- Add seared shrimp to the skillet with the cream sauce. Spoon the sauce over the shrimp and simmer for about 2 minutes until the shrimp is warmed up and cooked through.
- Season with salt if needed.
Notes
This recipe can be easily adjusted to be dairy-free.
Nutrition
Serving: 1servingCalories: 558kcalCarbohydrates: 25gProtein: 31gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 250mgSodium: 727mgPotassium: 1521mgFiber: 7gSugar: 14gVitamin A: 5086IUVitamin C: 41mgCalcium: 204mgIron: 5mg
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