Name: One-Pan Tuscan Shrimp Delicious 30-Minute Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb raw shrimp (large, peeled, and deveined - 16 or 20 count per 1 pound of shrimp); 1 teaspoon smoked paprika; 1/2 teaspoon Italian seasoning (a blend of thyme, basil, oregano, and rosemary); 1/4 teaspoon salt; 1/4 teaspoon black pepper (coarse); 5 cloves garlic (minced); 2 tablespoons olive oil; 4 oz sun-dried tomatoes (chopped, about 1/4 cup); 14 oz artichoke hearts (drained and chopped, 1 can or about 1 cup); 4 oz fresh spinach; 1 cup heavy cream; 1/4 teaspoon smoked paprika (additional for finishing); Salt (to taste)

Tuscan Shrimp (One-Pan, 30-Minute Dinner) isn’t just a meal; it’s an experience. Imagin extracte the vibrant colors of sun-drenched tomatoes, the creamy richness of Parmesan, and the subtle perfume of garlic and herbs, all brought together in one glorious, bubbling skillet. It’s no wonder this dish has captured hearts and taste buds worldwide. People absolutely adore it for its ability to deliver restaurant-quality flavor with minimal fuss. The magic lies in its simplicity: everything cooks together in a single pan, meaning less cleanup and more time savoring every delicious bite. What truly elevates this Tuscan Shrimp (One-Pan, 30-Minute Dinner) is the harmonious blend of tender shrimp, wilted spinach, and those sweet cherry tomatoes swimming in a luscious, garlicky cream sauce. It’s the perfect weeknight wonder, offering a taste of Italy without ever leaving your kitchen, proving that incredible meals can indeed be quick, easy, and utterly satisfying.

Ingredients:

1 lb raw shrimp (large, peeled, and deveined – 16 or 20 count per 1 pound of shrimp)
1 teaspoon smoked paprika
1/2 teaspoon Italian seasoning (a blend of thyme, basil, oregano, and rosemary)
¼ teaspoon salt
¼ teaspoon black pepper (coarse)
5 cloves garlic (minced)
2 tablespoons olive oil
4 oz sun-dried tomatoes (chopped, about ¼ cup)
14 oz artichoke hearts (drained and chopped, 1 can or about 1 cup)
4 oz fresh spinach
1 cup heavy cream
¼ teaspoon smoked paprika (additional for finishing)
Salt (to taste)

Prep Your Ingredients

Before we begin extract cooking, it’s essential to have all your ingredients prepped and ready to go. This is the secret to a smooth and efficient cooking process, especially for a 30-minute meal. Start by patting your shrimp dry with paper towels. This is a crucial step that helps the shrimp to sear nicely rather than steam, giving them a better texture and flavor. In a medium bowl, toss the dried shrimp with 1 teaspoon of smoked paprika, the 1/2 teaspoon of Italian seasoning, ¼ teaspoon of salt, and ¼ teaspoon of coarse black pepper. Ensure the shrimp are evenly coated with the spices. Set this aside. Next, mince your 5 cloves of garlic. If you’re using jarred minced garlic, you’ll want about 1 to 1.5 tablespoons. Chop your 4 oz of sun-dried tomatoes; if they are oil-packed, give them a quick drain before chopping. Drain and chop your 14 oz can of artichoke hearts. Make sure they are cut into bite-sized pieces. Wash your 4 oz of fresh spinach thoroughly and give it a good shake to remove excess water, or even use a salad spinner. Having everything ready before you turn on the heat will prevent any rushed moments and ensure a more enjoyable cooking experience.

Searing the Shrimp and Building Flavor

Now that our mise en place is complete, we can move on to the stovetop. Place a large skillet (a 10-12 inch skillet is ideal for a one-pan meal like this) over medium-high heat. Once the skillet is hot, add the 2 tablespoons of olive oil. Allow the oil to shimmer; this indicates it’s hot enough for searing. Carefully add the seasoned shrimp to the hot skillet in a single layer. You may need to cook them in batches if your skillet isn’t large enough to avoid overcrowding, which can lead to steaming. Cook the shrimp for about 1 to 2 minutes per side, until they are just pink and opaque. Don’t overcook them at this stage, as they will continue to cook in the sauce. Once cooked, remove the shrimp from the skillet and set them aside on a clean plate. They should have a beautiful golden-brown sear.

Sautéing Aromatics and Vegetables

With the shrimp removed, reduce the heat to medium. If there is excess oil in the pan, you can carefully drain some of it off, leaving about 1 tablespoon. Add the minced garlic to the skillet and sauté for about 30-60 seconds until fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor. Next, add the chopped sun-dried tomatoes and the chopped artichoke hearts to the skillet. Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld and the artichoke hearts to warm through. This step is where the foundation of our rich, Tuscan-inspired gin extractce begins to develop. The sun-dried tomatoes will release some of their sweet and tangy flavor into the pan, complementing the earthiness of the artichokes.

Creating the Creamy Tuscan Sauce

Now it’s time to introduce the creamy element that defines this dish. Pour the 1 cup of heavy cream into the skillet with the garlic, sun-dried tomatoes, and artichoke hearts. Stir well to combine everything. Bring the sauce to a gentle simmer, and let it cook for about 3-5 minutes, stirring occasionagin extract, until it begins to thicken slightly. As the cream simmers, it will reduce and become richer. This is also the perfect time to taste the sauce and adjust the seasoning. Add salt to taste, and if you desire a little more peppery bite, you can add a pinch more black pepper. This creamy base is what will coat our shrimp and spinach beautifully.

Wilting the Spinach and Finishing Touches

Once the sauce has thickened to your liking, add the fresh spinach to the skillet. It might seem like a lot of spinach, but it will wilt down considerably. Gently stir the spinach into the sauce, allowing it to cook for just 1-2 minutes until it’s tender and vibrant green. Don’t overcook the spinach; it should retain its bright color and slightly crisp texture. Finally, return the cooked shrimp to the skillet. Stir them gently into the sauce to coat them evenly and allow them to warm through for about 1 minute. Sprinkle the additional ¼ teaspoon of smoked paprika over the dish for a final touch of smoky depth and a lovely visual appeal. Serve immediately, ensuring each portion gets a generous amount of shrimp, spinach, artichoke hearts, and that luscious Tuscan cream sauce.

Conclusion:

And there you have it – your very own Tuscan Shrimp (One-Pan, 30-Minute Dinner)! This recipe is a testament to how delicious and satisfying a quick meal can be. We’ve transformed simple ingredients into a vibrant, flavorful dish that’s perfect for busy weeknights or when you’re craving something special without the fuss. The creamy, garlicky sauce with sun-dried tomatoes and spinach clingin extractg to tender shrimp is truly a delight. I encourage you to give this Tuscan Shrimp (One-Pan, 30-Minute Dinner) a try; you won’t be disappointed!

For serving, I love to pair this Tuscan Shrimp (One-Pan, 30-Minute Dinner) with crusty bread for soaking up every last drop of that incredible sauce. It also goes beautifully with a simple side salad for a balanced meal. Don’t be afraid to get creative with variations! You can swap the shrimp for chicken or even add in some cannellini beans for extra heartiness. A sprinkle of red pepper flakes can add a lovely kick if you enjoy a little heat.

FAQs

Can I use frozen shrimp for Tuscan Shrimp (One-Pan, 30-Minute Dinner)?

Absolutely! If using frozen shrimp, make sure to thaw them completely before cooking. Pat them dry thoroughly to ensure they get a nice sear.

What kind of pasta is best to serve with Tuscan Shrimp (One-Pan, 30-Minute Dinner)?

While delicious on its own or with bread, this Tuscan Shrimp (One-Pan, 30-Minute Dinner) is fantastic tossed with pasta like linguine, fettuccine, or even orzo. Just cook your pasta al dente according to package directions and then toss it directly into the pan with the shrimp and sauce.