This Tuscan shrimp dish has been my go-to weeknight answer since the first chilly evening I threw pantry items together and discovered how quickly bold flavors can come together. I first tested the combination on a night when I had a can of artichoke hearts, a jar of sun-dried tomatoes, and a bag of frozen shrimp. The result was unexpectedly rich and bright at once, with tender shrimp coated in a silky, garlic-forward cream sauce. It felt special enough for guests yet simple enough for a Tuesday.

What I love most is the balance: smoked paprika and Italian herbs give the shrimp a gentle smokiness, while sun-dried tomatoes and artichokes add concentrated umami and a pleasant briny bite. Heavy cream pulls everything into a glossy sauce that clings to each shrimp. The recipe takes about 30 minutes from start to finish, uses one large skillet, and is forgiving for cooks of all levels. Serve over rice, pasta, or with toasted bread to mop up every last drop.

Ingredients

• Shrimp (1 lb): Use large raw shrimp (16–20 count per pound), peeled and deveined. Look for firm, translucent flesh with a mild ocean scent. Wild-caught is lovely if available; otherwise, frozen-then-thawed supermarket shrimp work fine.
• Seasonings: 1 teaspoon smoked paprika, 1/2 teaspoon Italian seasoning (blend of thyme, basil, oregano, rosemary), 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Smoked paprika adds depth; use Spanish or Hungarian brands you enjoy.
• Garlic and oil: 5 cloves garlic, minced, and 2 tablespoons olive oil. Use a fruity extra-virgin olive oil for finishing flavors; heat-stable regular olive oil is fine for searing.
• Sun-dried tomatoes (4 oz): Chop about 1/4 cup of oil-packed sun-dried tomatoes for sweet-tart intensity. If only dry-packed are available, rehydrate briefly in warm water and drain.
• Artichoke hearts (14 oz): One can, drained and chopped (about 1 cup). Quartered artichoke hearts add a briny, tender contrast to the cream.
• Fresh spinach (4 oz): A handful that wilts down and brightens the sauce—baby spinach works best for even cooking.
• Heavy cream (1 cup): Creates the luxuriously silky sauce. For a lighter option, substitute half-and-half but expect a thinner sauce.
• Additional smoked paprika and salt: 1/4 teaspoon smoked paprika for the sauce and salt to taste when finishing.

Instructions

Season and sear the shrimp: Pat 1 pound of shrimp dry with paper towels to ensure a good sear. Toss with 1 teaspoon smoked paprika, 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon coarse black pepper so each shrimp is evenly coated. Heat 2 tablespoons olive oil in a large 10–12 inch skillet over medium-high heat until shimmering but not smoking. Add shrimp in a single layer with 5 cloves of minced garlic. Sear about 2 minutes per side until pink and opaque with a faint golden crust. Avoid overcrowding—cook in batches if needed. Transfer cooked shrimp to a plate and set aside. Sauté the sun-dried tomatoes and artichokes: Lower the heat to medium and, using the same skillet, add 4 ounces chopped sun-dried tomatoes and the drained, chopped 14-ounce can of artichoke hearts. Stir for about 1 minute to warm and release flavors, scraping any browned bits from the pan for depth. The oil and fond left from searing shrimp carry concentrated flavor into the vegetables. Wilt the spinach and build the sauce: Add 4 ounces fresh spinach to the skillet and cook until it just wilts, about 1–2 minutes. Pour in 1 cup heavy cream and add 1/4 teaspoon smoked paprika. Bring the liquid to a gentle simmer, stirring continuously so the cream becomes silky and slightly reduced—about 1 minute. Taste and adjust salt; add a touch more paprika for color and warmth if desired. Finish with shrimp and serve: Return seared shrimp to the skillet, nestling them into the sauce. Spoon sauce over each shrimp and simmer together for 1–3 minutes, until shrimp are heated through and cooked completely. The internal color should be opaque with a slight springiness. Turn off the heat and let the pan rest for a minute before serving to thicken the sauce slightly.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To preserve texture, cool the skillet briefly at room temperature (no more than one hour) before refrigerating. Reheat gently over low heat on the stovetop, adding a splash of water, broth, or cream to revive the sauce. Freezing is possible for up to 3 months, but shrimp can become slightly firm when thawed. For best results with freezing, pack sauce and shrimp tightly in freezer-safe containers, leaving headspace for expansion.

Ingredient Substitutions

If you prefer a lighter version, replace heavy cream with half-and-half or a 1:1 mixture of milk and a tablespoon of butter per cup to emulate richness. For a dairy-free adaptation, use full-fat coconut milk—expect a subtle coconut note. Swap artichoke hearts for roasted red peppers for a sweeter profile. If shellfish is not desired, seared chicken tenders or firm white fish work well; adjust searing times accordingly.

Serving Suggestions

Serve the skillet over cooked pasta such as linguine or pappardelle for a comforting plate, or spoon over cauliflower rice or zucchini noodles for a lighter option. Toasted slices of crusty bread are excellent for mopping the sauce. Garnish with chopped fresh parsley, a squeeze of lemon to brighten, and a light drizzle of good olive oil. For a complete meal, add a simple arugula salad dressed with lemon and olive oil.

Cultural Background

While inspired by Tuscan flavors, this one-pan preparation is an Italian-American way of combining Mediterranean ingredients—sun-dried tomatoes, artichokes, garlic, and spinach—with a creamy sauce that leans more American than traditional Tuscan cooking. Tuscany favors simple preparations with high-quality olive oil and fresh herbs; here, we honor that spirit while using cream to create a smooth, comforting texture familiar to many modern palates.

Seasonal Adaptations

In spring and summer, swap heavy cream for a lighter crème fraîche and add fresh cherry tomatoes and basil at the end. In fall and winter, incorporate roasted mushrooms and a splash of dry white wine into the pan before adding cream for earthier notes. Adjust spinach to seasonal greens like Swiss chard or kale—just wilt a bit longer for tougher leaves.

Meal Prep Tips

For make-ahead dinners, cook and cool the sauce separately and store in the refrigerator. Sear shrimp just before serving and combine with reheated sauce for the freshest texture. Alternatively, prepare the vegetable base and cream up to 2 days ahead; reheat gently and finish with freshly seared shrimp when ready to eat. Use shallow airtight containers for even cooling.

At the end of a busy day, this skillet meal brings both comfort and speed to the table. It’s forgiving, adaptable, and reliably satisfying—an easy way to enjoy a taste of the Mediterranean without hours in the kitchen. Make it your own, and don’t forget the bread for mopping.