Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Ingredients
- 1 1/2 lbs large shrimp, peeled and deveined
- 3 tablespoons olive oil (or sun-dried tomato oil from the jar)
- 5 garlic cloves, minced
- 1/2 cup sun-dried tomatoes in oil, roughly chopped
- 1 can (14 oz) artichoke hearts, drained and quartered
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/4 cup freshly grated Parmesan (optional)
- Fresh basil or parsley for topping (optional)
- Lemon wedges for serving (optional)
Instructions
- Pat shrimp dry with paper towels. Season with salt, pepper, and a pinch of Italian seasoning.
- Heat olive oil in a wide skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and just curled. Remove and set aside.
- Reduce heat to medium. Add garlic and cook for 30 seconds until fragrant but not browned.
- Add sun-dried tomatoes and artichoke hearts. Stir and cook for 1 to 2 minutes.
- Pour in chicken broth and heavy cream. Add red pepper flakes and Italian seasoning. Stir to combine and simmer gently for 5 minutes until slightly thickened.
- Add spinach in handfuls, stirring until wilted.
- Return shrimp to the pan. Stir gently and warm through for about 2 minutes.
- Taste and adjust salt as needed. Stir in Parmesan off the heat if using. Top with fresh herbs and serve immediately with crusty bread or over pasta.
Notes
Pull the shrimp out of the pan before building the sauce and only return them at the very end. Two extra minutes of heat at the wrong time turns them rubbery and there's no fixing that.