This Tuscan shrimp is the kind of dinner that feels like a small celebration but takes the same amount of time as boiling pasta. I discovered this combination one evening when I wanted something impressive but simple: I had a pound of shrimp in the freezer, a jar of sun-dried tomatoes, and a can of artichoke hearts in the pantry. The result was a sauce that clung to each shrimp with a silky, savory finish and bright hits from the tomatoes and artichokes. It became my quick weeknight favorite for nights when I wanted comfort without fuss.

The dish balances textures and flavors — the shrimp are seared to snap and finished tender, the sun-dried tomatoes add concentrated sweetness and umami, and the artichokes bring a tender, slightly nutty note. Heavy cream makes the sauce luxurious without being heavy on technique, and fresh spinach gives a green, fresh counterpoint. This recipe is quick enough for a busy evening yet elegant for guests, and it works brilliantly with a crusty baguette, over rice, or spooned on top of buttered pasta.

Ingredients

• Shrimp (1 lb): Use large raw shrimp, peeled and deveined (16–20 count per pound). Look for sustainably sourced, firm shrimp with a fresh ocean aroma; frozen works fine if thawed safely.
• Smoked paprika (1 tsp): Adds a warm, smoky note that complements the cream and tomatoes — La Chinata or McCormick are reliable brands.
• Italian seasoning (1/2 tsp): A blend of thyme, basil, oregano and rosemary for a classic Mediterranean profile; you can use equal parts dried thyme and oregano instead.
• Garlic (5 cloves): Freshly minced for the best aromatics; jarred garlic is an option but the flavor won’t be as bright.
• Olive oil (2 tbsp): Use extra-virgin for flavor when searing; it tolerates medium-high heat for a quick sear.
• Sun-dried tomatoes (4 oz, chopped): About 1/4 cup packed if oil-packed, or rehydrated from dry-packed — they bring concentrated sweetness and umami.
• Artichoke hearts (14 oz can, drained and chopped): Roughly 1 cup chopped; canned marinated artichokes add extra flavor but reduce added salt and oil if using marinated ones.
• Fresh spinach (4 oz): About 4 ounces (a small bunch), folded into the sauce to add color, texture, and freshness.
• Heavy cream (1 cup): The backbone of the sauce; use full-fat heavy cream for the best silky texture.
• Salt and pepper: Season to taste — coarse black pepper and a final pinch of salt will brighten the whole dish.

Instructions

Season the shrimp: Pat 1 pound of raw shrimp completely dry with paper towels. In a bowl toss the shrimp with 1 teaspoon smoked paprika, 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Dry shrimp sear better; if they’re wet, the pan will steam rather than brown. Sear the shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the shrimp in a single layer along with 5 cloves minced garlic and cook for about 2 minutes per side, or until pink and opaque and the edges get a light golden color. Do not overcrowd the pan — work in batches if needed so the shrimp develop a quick sear. Transfer seared shrimp to a plate and set aside. Sauté the vegetables: Lower heat to medium and, in the same skillet, add 4 ounces chopped sun-dried tomatoes and 14 ounces drained and chopped artichoke hearts. Stir and cook for about 1 minute until warmed and aromatic. Add 4 ounces fresh spinach and cook until wilted, about 1–2 minutes. The residual browned bits from the shrimp add deep flavor to the sauce. Make the cream sauce: Pour 1 cup heavy cream into the skillet and sprinkle an additional 1/4 teaspoon smoked paprika. Bring the mixture to a gentle simmer, stirring to combine and deglaze the pan. Let the sauce thicken slightly for about 1 minute; it should coat the back of a spoon. Taste and adjust salt as needed — the sun-dried tomatoes and artichokes can add saltiness, so season gradually. Finish and serve: Return the seared shrimp to the skillet, spooning sauce over them. Simmer for about 2 minutes more until shrimp are warmed through and cooked to an internal temperature of 120–130°F if using a thermometer (they will continue to firm slightly off heat). Garnish with a grind of black pepper and serve immediately over pasta, rice, or with crusty bread for sopping up the sauce.

Storage Tips

Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days. Shrimp texture softens over time, so reheat gently over low heat on the stovetop or microwave in 20-second bursts, stirring between intervals. For longer storage, freeze the sauce in a sealed container for up to 3 months; freeze cooked shrimp separately if desired and combine after thawing — reheat slowly to avoid toughening the shrimp. Use glass containers for easier reheating and to avoid plastic aftertaste.

Ingredient Substitutions

If you don’t have heavy cream, substitute 1 cup half-and-half plus 2 tablespoons butter to approximate richness, or use full-fat coconut milk for a dairy-free variation (this will add a slight coconut note). Replace sun-dried tomatoes with 1/3 cup cherry tomatoes roasted until caramelized for a fresher, less intense sweetness. Swap canned artichokes for 1 cup roasted mushrooms for an earthier flavor. For heat, add 1/4 teaspoon red pepper flakes while simmering the sauce.

Serving Suggestions

Serve over al dente linguine or fettuccine tossed with a little olive oil so the pasta doesn’t soak up all the sauce — about 8 ounces dry pasta for this recipe. For a low-carb option, spoon over cauliflower mash or zucchini ribbons. Garnish with chopped parsley or basil and a lemon wedge to brighten flavors. A crisp green salad and a glass of dry white wine, such as Pinot Grigio or Vermentino, complement the creamy, tangy profile.

Cultural Background

This dish draws on Tuscan-inspired flavors — sun-dried tomatoes, olive oil, garlic and artichokes — which are common in Mediterranean coastal cooking where seafood and preserved vegetables are staples. While not a traditional Tuscan classic, it adapts rustic Italian elements into a simple pan sauce that reflects the region’s love of high-quality olive oil, fresh herbs and seafood. It’s an example of modern home-cooking that uses pantry items to create rich, layered flavors reminiscent of Italian trattoria dishes.

Seasonal Adaptations

In summer, swap sun-dried tomatoes for fresh cherry tomatoes blistered in the pan and add a splash of white wine to the sauce for brightness. In winter, increase the artichoke portion and add a tablespoon of capers for briny depth. Holiday variations include stirring in a handful of chopped parsley and a teaspoon of lemon zest for freshness or adding roasted red peppers for smoky sweetness when tomatoes are out of season.

Meal Prep Tips

For easy weekday meals, cook the sauce ahead and store it separately from cooked shrimp. Reheat the sauce gently, add the shrimp at the end just to warm through, and serve. Alternatively, portion the sauce into 1-cup containers for grab-and-go lunches and pair with pre-cooked rice or pasta. Label containers with dates and use within three days for best texture. Use insulated containers when transporting to keep it warm for serving within a couple of hours.

This dish is approachable yet special — I hope it becomes a staple in your weeknight rotation the way it did in mine. Serve it simply, savor the contrast of creamy and tangy, and don’t be afraid to tweak with extra herbs or heat to make it yours.