One-Pan Tuscan Garlic Shrimp with Spinach and Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick one-pan shrimp dish simmered in a garlicky sauce with sun-dried tomatoes and fresh spinach, perfect for a Paleo and Whole30 dinner. This mediterranean-inspired whole30 (paleo) ready in about 23 minutes pairs raw shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 minced garlic cloves and sauté for 1 minute until fragrant and lightly golden.
  2. Step 2: Add 1 lb peeled and deveined shrimp to the skillet, sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Cook shrimp for 2 minutes per side until pink and firm.
  3. Step 3: Remove shrimp from skillet and set aside. To the same skillet, add 1/3 cup chopped sun-dried tomatoes and 1/2 cup chicken broth. Simmer for 2 minutes until slightly reduced.
  4. Step 4: Add 4 cups fresh spinach leaves to the skillet and cook, stirring, until wilted, about 2 minutes.
  5. Step 5: Return the shrimp to the skillet and toss everything together. Sprinkle 1 tsp fresh lemon zest over the top and stir well.
  6. Step 6: Serve hot as a satisfying, nutrient-rich meal.

Frequently asked questions

How long does One-Pan Tuscan Garlic Shrimp with Spinach and Sun-Dried Tomatoes take to make?

Total time is about 23 minutes (8 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Tuscan Garlic Shrimp with Spinach and Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in One-Pan Tuscan Garlic Shrimp with Spinach and Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Tuscan Garlic Shrimp with Spinach and Sun-Dried Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pan Tuscan Garlic Shrimp with Spinach and Sun-Dried Tomatoes whole30?

Yes — this recipe is tagged whole30, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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