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

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 recipe (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.

Ingredients

• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 5 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, chopped
• 3 cups fresh spinach leaves
• 1 tsp dried Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

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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.