Ingredients
Equipment
Method
- Season the shrimp with smoked paprika, Italian seasoning, salt, and pepper.
- Heat 2 tablespoons of olive oil in a large skillet on medium-high heat until hot. Add the seasoned shrimp and minced garlic. Cook for about 2 minutes per side. Work in batches if needed to avoid overcrowding the pan.
- Remove the seared shrimp to a plate and set aside.
- To the same skillet, add the chopped sun-dried tomatoes and chopped artichoke hearts. Cook, stirring, for 1 minute on medium heat.
- Add the fresh spinach. Cook until the spinach wilts, about 2 minutes, on medium heat.
- Add 1 cup of heavy cream and paprika to the skillet with the vegetables. Bring the mixture to a simmer and cook for about 1 minute, stirring. Season with salt if needed.
- Add the seared shrimp back to the skillet with the cream sauce. Spoon the sauce over the shrimp and simmer for about 2 minutes, or until the shrimp is warmed through and fully cooked.
- Taste and add more salt if necessary before serving.
Notes
When searing the shrimp, space them out in the skillet. This helps them sear instead of steam. Watch the cooking time closely; sear the shrimp just until pink on both sides, about 2 minutes per side, to avoid overcooking.