Tuscan-Style Garlic Shrimp with Spinach and Sun-Dried Tomato Sauce

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

A quick skillet dish of shrimp cooked in a garlicky sauce with sun-dried tomatoes and fresh spinach for a rustic Tuscan flavor. This italian-inspired seafood (whole30, paleo) ready in about 22 minutes pairs shrimp, peeled and deveined, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Cook: 12 min Serves 4 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 5 minced garlic cloves and sauté for 1 minute until fragrant.
  2. Step 2: Add 1 lb peeled and deveined shrimp with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian seasoning, cooking for 3 minutes until shrimp turn pink.
  3. Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and 3 cups fresh spinach leaves. Cook for 2-3 minutes until spinach wilts and shrimp are cooked through.
  4. Step 4: Remove from heat and drizzle 1 tbsp lemon juice over the shrimp. Toss gently to combine and serve warm.

Frequently asked questions

How long does Tuscan-Style Garlic Shrimp with Spinach and Sun-Dried Tomato Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 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 Tuscan-Style Garlic Shrimp with Spinach and Sun-Dried Tomato Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Tuscan-Style Garlic Shrimp with Spinach and Sun-Dried Tomato Sauce?

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 Tuscan-Style Garlic Shrimp with Spinach and Sun-Dried Tomato Sauce 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 Tuscan-Style Garlic Shrimp with Spinach and Sun-Dried Tomato Sauce whole30?

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

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