Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is a colorful and flavorful dish that brings a little taste of Italy right to your plate. The shrimp are tender and juicy, paired perfectly with the earthy artichokes, vibrant sun-dried tomatoes, and fresh spinach that adds a nice green touch. It’s a dish that feels special but comes together pretty easily.
I love making this when I want something quick but still impressive. The mix of tangy sun-dried tomatoes and creamy artichokes always surprises me with how well they complement the shrimp. Plus, the spinach adds a fresh pop of color and nutrition, which makes me feel like I’m treating myself without any fuss.
My favorite way to enjoy this is over a bed of warm pasta or even with a crusty piece of bread to soak up all the delicious sauce. It’s the kind of recipe that’s perfect for a cozy weeknight dinner but could also shine at a small dinner party. Whenever I make it, people always ask for seconds, and I never mind making extra!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well here. Just thaw frozen shrimp fully before cooking. If you don’t like shrimp, try scallops or firm white fish as substitutes.
Spinach: Fresh spinach wilts quickly and adds a nice green color. You can swap with baby kale or Swiss chard, but cook them a bit longer since they’re tougher.
Artichoke Hearts: Canned or jarred artichoke hearts save time and add a pleasant tangy flavor. If unavailable, try frozen artichokes or even asparagus for a unique twist.
Sun-Dried Tomatoes: These bring a sweet, slightly tart burst. Use oil-packed for richness or dry-packed rehydrated in hot water. Cherry tomatoes lightly sautéed can be a fresh alternative.
Italian Sausage (Optional): Adds an earthy, spiced flavor but you can leave it out for a lighter dish or use cooked chorizo or turkey sausage instead.
How Can I Get Tender Shrimp and Perfectly Cooked Eggs in This Skillet?
Shrimp cook fast, so keep an eye to avoid toughness. Cook 2 minutes per side until pink and opaque. Remove heat if needed to avoid overcooking.
For the eggs, after pushing shrimp aside, crack them carefully into the skillet center. Cover the pan to trap steam and cook gently. This helps the whites set while keeping yolks creamy.
- Use medium heat to avoid burning.
- Check eggs after about 3 minutes; cook longer if you prefer firmer yolks.
- If pan is dry, add a splash of water before covering to create steam.
Equipment You’ll Need
- Large skillet – I like using a nonstick or stainless steel skillet to cook shrimp evenly and prevent sticking.
- Wooden spoon or silicone spatula – great for stirring without scratching the pan.
- Sharp knife – helps you chop sun-dried tomatoes, onion, and artichokes easily and safely.
- Lid for skillet – traps heat and steam to cook the eggs perfectly.
Flavor Variations & Add-Ins
- Swap shrimp with scallops or firm white fish for a different seafood twist that still cooks quickly.
- Add crumbled Italian sausage or chorizo for extra meaty flavor and spice.
- Use kale or Swiss chard instead of spinach for a heartier green that adds texture.
- Stir in a splash of cream or sprinkle mozzarella for a richer, creamier sauce.
Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Ingredients You’ll Need:
Main Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 cups fresh spinach leaves
- 1 cup artichoke hearts, chopped (canned or jarred, drained)
- 1/2 cup sun-dried tomatoes, chopped
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1/4 cup Italian sausage, crumbled (optional)
- 2 large eggs
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional, for some heat)
- Salt and black pepper, to taste
- 2 tbsp chopped green onions or fresh herbs for garnish (optional)
How Much Time Will You Need?
This dish takes about 20 minutes from start to finish. It’s quick to prepare and cook, making it perfect for a tasty weeknight dinner or when you want something delicious without spending too much time in the kitchen.
Step-by-Step Instructions:
1. Sauté the Aromatics and Sausage:
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic, and sauté until they become fragrant and translucent, about 2-3 minutes. If you’re using Italian sausage, add it now, breaking it apart and cooking until browned and cooked through.
2. Cook the Shrimp:
Add the shrimp to the skillet. Season with salt, black pepper, and red pepper flakes if you like some heat. Cook the shrimp until they turn pink and opaque, about 2 minutes on each side.
3. Mix in Vegetables:
Stir in the chopped artichoke hearts and sun-dried tomatoes. Mix well and cook until warmed through. Then add the fresh spinach leaves and gently stir until they wilt.
4. Cook the Eggs:
Push the shrimp and vegetable mixture to the edges of the skillet, creating a space in the center. Crack the eggs into the center. Cover the skillet with a lid and cook until the egg whites are set but yolks are still slightly runny, about 3-5 minutes — or longer if you prefer firmer yolks.
5. Finish and Serve:
Once eggs are cooked to your liking, sprinkle the grated Parmesan cheese over the top. Garnish with chopped green onions or fresh herbs if desired. Serve the dish hot, as-is or over pasta, rice, or with crusty bread to enjoy the delicious sauce.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly by placing them in a sealed bag in cold water. Pat dry to avoid extra moisture in the pan.
Can I Make This Dish Without Eggs?
Absolutely! The eggs add richness and texture, but you can skip them if you prefer. The dish will still be flavorful with the shrimp, spinach, artichokes, and sun-dried tomatoes.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to keep the shrimp tender, and add a splash of water or broth if the sauce seems dry.
What Are Some Good Serving Suggestions?
This dish is perfect served over pasta, rice, or alongside crusty bread to soak up the sauce. For a lower-carb option, serve with cauliflower rice or a simple side salad.
