Tuscan Shrimp with Creole Seasoning

12/27/2023 – This was a great dish inspired by the recipe at Julia’s Album here. The protein could be chicken or fish.


  • 1 lb raw shrimp (large, peeled, and deveined – 16 or 20 count per 1 pound of shrimp)
  • Creole Seasoning
  • 5 cloves garlic minced
  • 2 tablespoons olive oil

Creamy Tuscan sauce

  • 4 oz sun-dried tomatoes chopped (about ¼ cup)
  • 14 oz artichoke hearts drained and chopped (1 can or about 1 cup)
  • 4 oz fresh spinach
  • 1 cup Half-n-Half
  • salt to taste

How to sear the shrimp

  1. This recipe uses 1 lb of large raw shrimp seasoned with Creole Seasoning.
  2. Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add shrimp and minced garlic, and cook for about 2 minutes per side.
  3. Remove from heat. Remove shrimp to a plate.

How to make Tuscan sauce

  1. To the same, now empty, skillet, add chopped sun-dried tomatoes, and chopped artichokes. Cook, stirring, for 1 minute on medium heat.
  2. Add fresh spinach. Cook until the spinach wilts, for a couple of minutes, on medium heat.
  3. To the skillet with sautéed vegetables, add 1 cup of Half-n-Half and paprika. Bring to a simmer. Simmer for about 1 minute, stirring. Season with salt, if needed. Adjust seasoning.
  4. Add seared shrimp to the skillet with the cream sauce.
  5. Spoon the sauce over the shrimp, and simmer for about 2 minutes (or more), until the shrimp is warmed up and completely cooked through.
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