Scale

1½ lb large shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, minced

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon Italian seasoning

½ teaspoon paprika

1 cup heavy cream

½ cup chicken broth

½ cup sun-dried tomatoes, sliced

1 cup canned artichoke hearts, drained and chopped

3 cups fresh spinach

½ cup grated Parmesan cheese

Optional garnish: fresh basil or parsley

1. Heat olive oil in a large skillet over medium heat.

2. Season shrimp with salt, pepper, Italian seasoning, and paprika.

3. Add shrimp to the skillet and cook 2–3 minutes per side until pink. Remove and set aside.

4. In the same skillet, add garlic and sauté for 30 seconds until fragrant.

5. Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits.

6. Stir in heavy cream and bring to a gentle simmer.

7. Add sun-dried tomatoes and artichokes and cook for 3–4 minutes.

8. Stir in spinach and cook until wilted.

9. Add Parmesan cheese and stir until the sauce thickens slightly.

10. Return shrimp to the skillet and simmer for 2–3 minutes.

11. Taste and adjust seasoning, then serve warm.

Do not overcook the shrimp—remove them as soon as they turn pink.

For a lighter version, substitute half-and-half for heavy cream.

This dish is delicious served over pasta, rice, or with crusty bread.

Keywords: tuscan shrimp, creamy shrimp recipe, shrimp with spinach and artichokes, sun-dried tomato shrimp