Description
Tuscan Shrimp with Spinach, Artichokes & Sun-Dried Tomatoes is a delightful dish that marries tender shrimp with vibrant vegetables in a creamy sauce. This recipe offers a burst of flavors and colors that will impress your guests and elevate any dinner occasion. Perfect for both casual weeknights and elegant gatherings, this dish is sure to become a family favorite.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 3 cups fresh spinach
- 1 cup artichoke hearts (canned or frozen)
- 1/2 cup sun-dried tomatoes (packed in oil)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated fresh Parmesan cheese
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt & pepper to taste
Instructions
- Prepare your workspace by gathering all ingredients.
- In a large skillet over medium heat, add olive oil and sauté shrimp until pink and opaque (about 3-4 minutes per side).
- Add minced garlic during the last minute of cooking until fragrant.
- Stir in spinach and artichoke hearts; cook until the spinach wilts (about 2-3 minutes).
- Pour in heavy cream and add sun-dried tomatoes; simmer for about 5 minutes until slightly thickened.
- Stir in grated Parmesan cheese, seasoning with salt, pepper, and fresh lemon juice.
- Serve immediately over pasta or enjoy as is.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 220mg