Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes is a bright and flavorful dish that really brings a little bit of the Mediterranean right to your table. Juicy shrimp swim in a creamy sauce filled with tender spinach, tangy artichokes, and the sweet, chewy bite of sun-dried tomatoes. This meal has a perfect mix of textures and colors that makes it as pleasing to the eye as it is to your taste buds.
I love making this dish when I want something fresh but filling, and it always feels like a special treat without a ton of fuss. One thing I like to do is let the sauce simmer just a little longer, so all the flavors marry together really nicely. It’s an easy way to get that rich, comforting taste without spending hours in the kitchen.
For serving, I like to spoon this shrimp over a bed of fluffy rice or alongside some warm, crusty bread to soak up all the creamy sauce. My family always asks for seconds, and every time someone comments on how the sun-dried tomatoes add the perfect punch of sweetness. This is definitely one of those dinners I feel proud sharing around the table.
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. I recommend large shrimp for a nice bite, but medium-sized ones are good too. If you’re allergic or prefer, try scallops or firm white fish as substitutes.
Spinach: Fresh spinach brings a tender, slightly earthy flavor. Baby spinach is softer and cooks quickly. Frozen spinach can be used but squeeze out extra water before adding to avoid a watery dish.
Artichoke Hearts: Canned or jarred artichokes are perfect for convenience and flavor. If you can’t find them, try using hearts of palm or even chopped asparagus for a different twist.
Sun-Dried Tomatoes: These add sweetness and tang with a chewy texture. You can substitute with roasted red peppers if you want a milder, sweeter touch.
Italian Sausage: Adds great flavor and a bit of spice. If you want to keep it lighter or vegetarian, use plant-based sausage or omit it altogether and add extra garlic and herbs.
How Do I Get the Eggs Perfectly Baked with Runny Yolks?
Getting the eggs just right in this dish can be tricky, but here’s a simple way:
- Make small wells in the cooked shrimp and veggie mixture before cracking in the eggs.
- Bake at 375°F (190°C) for 8-10 minutes. Check at 8 minutes; the whites should be set but yolks still soft.
- If you like firmer yolks, add a minute or two more, watching closely to avoid drying out.
- Use fresh eggs for best results—they hold their shape better during baking.
- Tip: If your oven runs hot, you can cover loosely with foil halfway to prevent over-browning.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp, sausage, and sautéing veggies all in one pan.
- Baking sheet lined with parchment paper – makes baking the eggs with the shrimp mixture easy and cleanup fast.
- Sharp knife – handy for chopping sun-dried tomatoes, artichokes, and slicing onions.
- Wooden spoon or spatula – great for stirring ingredients without scratching your pan.
- Measuring spoons – keep your Italian seasoning and spices just right.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chunks of firm white fish for a different seafood taste.
- Try kale or Swiss chard instead of spinach for a heartier green.
- Add crumbled feta or goat cheese for a tangy, creamy boost.
- Include olives or capers to introduce a salty, briny note that pairs well with sun-dried tomatoes.
How to Make Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined
- 2 cups fresh spinach leaves
- 1 cup canned artichoke hearts, drained and quartered
- ½ cup sun-dried tomatoes, chopped
- ½ lb Italian sausage, crumbled and cooked
- 1 small onion, sliced
- 3 cloves garlic, minced
- ¼ cup green onions, chopped (for garnish)
- 2 large eggs
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Freshly ground black pepper, for finishing
Time Needed:
This dish takes about 15 minutes of prep time and 10 minutes of baking. You’ll cook the sausage and shrimp, sauté the veggies, assemble everything on a baking sheet, then bake the eggs just right. Overall, plan for around 25–30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep things easy to clean.
2. Cook Sausage and Season Shrimp:
Cook the crumbled Italian sausage in a skillet over medium heat until nicely browned and cooked through. Remove it from the skillet and set aside. Season the shrimp with salt, black pepper, and half the Italian seasoning.
3. Sauté Onions and Garlic:
In the same skillet, add olive oil and sauté the sliced onion until it’s soft and translucent, about 3–4 minutes. Toss in the minced garlic, cook for 30 more seconds until you can smell its fragrant aroma.
4. Add Spinach, Artichokes, Tomatoes, Sausage, and Shrimp:
Stir in the spinach and cook until wilted. Then add the artichoke hearts, sun-dried tomatoes, cooked sausage, and shrimp. Cook shrimp just until they turn pink — about 2 minutes. Then remove from heat.
5. Assemble and Add Eggs:
Transfer the shrimp and veggie mixture evenly onto your prepared baking sheet. Create two small wells in the mixture and carefully crack an egg into each one.
6. Bake to Perfection:
Bake in the preheated oven for 8–10 minutes, or until the egg whites are set but the yolks are still a little runny (or cook longer if you prefer firmer yolks).
7. Garnish and Serve:
Sprinkle the remaining Italian seasoning, crushed red pepper flakes if you like some heat, freshly ground black pepper, and chopped green onions on top. Serve hot with crusty bread or over rice.
Enjoy this wonderful combination of flavors and textures that’s both simple and impressive!
Can I Use Frozen Shrimp in This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. The easiest way is to leave them in the fridge overnight or place them in a sealed bag submerged in cold water for about 15–20 minutes. Pat dry to avoid extra moisture in the pan.
What Can I Substitute for Italian Sausage?
If you prefer a lighter option or don’t eat pork, try turkey sausage or a plant-based sausage alternative. You can also omit the sausage and add extra garlic, herbs, or mushrooms for flavor.
How Should I Store Leftovers?
Store leftover Tuscan shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep it from drying out.
Can I Make This Recipe Ahead of Time?
You can prep and cook the shrimp and vegetable mixture in advance and refrigerate it for up to a day. When ready to serve, transfer to a baking sheet, add the eggs, and bake fresh. This keeps the eggs perfectly cooked and fresh-tasting.
