Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is a vibrant and tasty dish that brings together juicy shrimp, tender spinach, flavorful artichokes, and tangy sun-dried tomatoes. The mix of textures and colors makes it as pleasing to the eyes as it is to the taste buds. This dish has a wonderful Mediterranean vibe that feels both fresh and comforting at the same time.
I love making this recipe when I want something quick but still a little special. The sun-dried tomatoes add a nice sweet and tangy punch that pairs so well with the shrimp and the silky spinach. Plus, the artichokes give it an extra layer of flavor that always surprises people when they try it. I usually cook the shrimp just right so they stay juicy and tender – it’s a simple trick but makes all the difference.
My favorite way to serve this is over a bed of warm pasta or with some crusty bread on the side to soak up all the delicious juices. It’s great for a weeknight dinner or even when friends come over because it looks beautiful on the plate without a ton of effort. I always feel like this dish brings a little touch of Italy right into my kitchen and onto my table.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well here. I like using large shrimp for a juicy bite. If you’re allergic or prefer no seafood, chicken breast or firm tofu can be a great swap.
Spinach: Fresh baby spinach adds color and mild flavor. You can use frozen spinach if fresh isn’t available—just thaw and drain it well first.
Artichoke hearts: Marinated canned artichokes bring a tangy punch and tender texture. If you don’t have them, use frozen or fresh steamed artichoke pieces instead.
Sun-dried tomatoes: These add a sweet, tangy depth. If you don’t have sun-dried tomatoes, roasted red peppers can offer a similar sweetness and bright color.
Eggs: The eggs add richness and a creamy texture when cooked gently. You can skip them if you want a lighter dish or if you prefer a vegan option.
How Do You Cook Shrimp and Eggs Perfectly in One Pan?
Timing shrimp and eggs in the same skillet can be tricky. Here’s what I do to get great results:
- Cook shrimp first because they cook quickly and can get rubbery if overcooked.
- Remove shrimp from pan once pink and opaque, then cook veggies and make wells for eggs.
- Lower the heat, cover the skillet, and cook eggs slowly until whites are set but yolks are still soft.
- Quickly return shrimp at the end just to warm them back up, avoiding overcooking.
This approach keeps shrimp tender and eggs creamy, all in one dish without rushing or missing a beat.
Equipment You’ll Need
- Large nonstick skillet – perfect for cooking shrimp and veggies evenly without sticking.
- Spatula or wooden spoon – helps you gently stir and turn shrimp without breaking them.
- Knife and cutting board – for chopping onions, sun-dried tomatoes, and artichokes easily.
- Measuring spoons – to keep your herbs and spices on point every time.
- Lid for skillet or a large plate – to cover the pan while cooking eggs for even cooking.
Flavor Variations & Add-Ins
- Swap shrimp for chicken or firm tofu to suit your taste or dietary needs.
- Add crumbled feta or goat cheese for a creamy, tangy twist that complements the Mediterranean flavors.
- Include chopped roasted red peppers or olives for extra color and briny depth.
- Stir in fresh basil or parsley at the end to brighten the dish with fresh herbal notes.
How to Make Tuscan Shrimp with Spinach, Artichokes, Sun-Dried Tomatoes
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 cups fresh spinach leaves
- 1 cup marinated artichoke hearts, chopped
- ½ cup sun-dried tomatoes, roughly chopped
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 large eggs
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- 2 tablespoons chopped green onions (for garnish)
- Optional: crusty bread or tortillas for serving
How Much Time Will You Need?
This recipe takes about 20 minutes of active cooking time. You’ll spend a few minutes sautéing onions and garlic, cooking the shrimp, then quickly preparing the vegetable and egg mixture. It’s perfect for a speedy yet flavorful meal any day of the week!
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook until soft and slightly golden, about 5 to 7 minutes. Then stir in the minced garlic and cook for another minute until you can smell the wonderful aroma.
2. Cook the Shrimp:
Add the shrimp to the skillet, seasoning with salt, pepper, and half of the dried Italian herbs. Cook the shrimp for 2 to 3 minutes on each side, or until they turn pink and are firm to the touch. Once done, remove them from the pan and set aside.
3. Cook Vegetables:
To the same skillet, add the remaining olive oil. Toss in the chopped artichoke hearts, sun-dried tomatoes, and fresh spinach. Stir and cook for 3 to 4 minutes until the spinach wilts and the mixture is warm. Season with salt, pepper, red pepper flakes, and the remaining Italian herbs to give it that classic Tuscan flavor.
4. Add Eggs:
Create two small wells in the vegetable mixture and carefully crack the eggs into these spaces. Cover the skillet with a lid and cook on low heat until the egg whites are set but the yolks remain runny, or cook longer if you prefer firmer eggs. This usually takes about 3 to 5 minutes.
5. Finish and Serve:
Gently return the shrimp to the skillet just to warm through for about a minute. Remove the skillet from heat, sprinkle with chopped green onions, and serve immediately. Pair with warm crusty bread or tortillas to soak up every bit of the delicious sauce.
Enjoy your vibrant and tasty Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes!
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp works perfectly! Just be sure to thaw them completely in the fridge overnight or place them in a sealed bag submerged in cold water for quicker thawing. Pat them dry before cooking to avoid excess moisture.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the shrimp and vegetable mixture a day ahead and refrigerate it. When ready, gently reheat in a skillet and cook fresh eggs on top for best results.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave, and if the eggs are included, they may become firmer upon reheating.
What Can I Serve With This Dish?
This dish goes great with crusty bread, warm tortillas, or over cooked pasta or rice to soak up the delicious juices. For a lighter option, serve with a fresh green salad or roasted vegetables.