There’s something wonderfully comforting about a warm, creamy dish that brings together a medley of flavors. I remember the first time I made a spinach and artichoke dip; it filled my kitchen with a mouthwatering aroma that made my family gather around the table, eager to share the meal. This Creamy Spinach Artichoke Shrimp Skillet has become one of our go-to recipes for busy weeknights or cozy weekends. It captures all the richness of a classic dip but transforms it into a heartier dish packed with shrimp and healthy greens. You’ll love how quickly it comes together and how special it feels with every bite.
why make this recipe
This recipe is not just about taste; it’s about ease and comfort. In just a single skillet, you can whip up an impressive meal that’s low in carbs but high in flavor. It’s perfect for those moments when you want something quick yet luxurious. Plus, the combination of shrimp, spinach, and artichoke creates a satisfying balance that leaves you feeling nourished. You’ll also appreciate that it takes only about 30 minutes to prepare, making it ideal for busy days when you still want to enjoy a homemade meal.
how to make Creamy Spinach Artichoke Shrimp Skillet
Ingredients
- 2 lbs Shrimp (raw or pre-cooked)
- 2 Tbsp Butter
- 1 Onion (diced)
- 6 cloves Garlic (minced)
- 1 (12 oz) Jar Artichoke Hearts (drained and chopped)
- ¼ Cup Sun-Dried Tomatoes (chopped)
- ½ Tsp Italian Seasoning (dried)
- ½ Tsp Parsley (dried)
- ½ Tsp Paprika (dried)
- 1 Tbsp Flour
- 1 (8 oz) Bag Spinach (fresh)
- 1 cup Heavy Whipping Cream
- ⅔ cup Parmesan Cheese (shredded)
- Salt and Black Ground Pepper (to taste)
Directions
- Prepare the Shrimp: If using raw shrimp, heat 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and lightly season with salt and pepper. Sauté for 2–3 minutes on each side until they turn pink. Remove the shrimp and set aside. If using pre-cooked shrimp, skip this step.
- Sauté the Aromatics: Add the remaining tablespoon of butter to the skillet. Once melted, stir in the diced onion and cook for 2–3 minutes until softened. Add the minced garlic and sauté for another 30 seconds, stirring frequently to release its aroma.
- Cook the Vegetables: Stir in the chopped artichoke hearts and sun-dried tomatoes. Cook for 2 minutes to heat them through. Sprinkle in the Italian seasoning, parsley, and paprika, mixing well.
- Make the Sauce: Sprinkle the flour over the vegetable mixture and stir for about 1 minute. Gradually pour in the heavy whipping cream, stirring constantly to create a smooth sauce. Reduce the heat to low and let the sauce simmer for 2–3 minutes to thicken slightly.
- Add the Spinach: Add the fresh spinach to the skillet and stir to wilt it into the creamy sauce, which will take about 2–3 minutes.
- Incorporate the Cheese: Stir in the shredded Parmesan cheese until it melts completely. Season with salt and black pepper to taste.
- Finish with Shrimp: If using pre-cooked shrimp, stir them into the sauce now and heat through for about 2–3 minutes. If you cooked the shrimp earlier, return them to the skillet and toss to coat in the sauce, warming them up for 1–2 minutes.
- Serve: Remove the skillet from the heat and serve immediately. This creamy shrimp skillet pairs wonderfully with cauliflower rice, zucchini noodles, or on its own for a satisfying low-carb meal.
how to serve Creamy Spinach Artichoke Shrimp Skillet
This dish stands alone beautifully, but you can elevate the experience by serving it over a bed of cauliflower rice or zucchini noodles. A sprinkle of extra Parmesan or a dash of red pepper flakes can add some flair. Don’t forget to throw in a fresh side salad for balance.
how to store Creamy Spinach Artichoke Shrimp Skillet
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if it has thickened.
tips to make Creamy Spinach Artichoke Shrimp Skillet
- Use fresh shrimp for a burst of flavor, but pre-cooked shrimp is a great time-saver.
- Don’t skip the Parmesan—it adds that rich, savory kick.
- Feel free to mix in other veggies like bell peppers or mushrooms for an extra touch.
variation
For a different twist, try adding cooked pasta of your choice to transform this into a creamy pasta dish. You can also substitute cooked chicken for the shrimp if you prefer.
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw them completely before cooking.
Is there a substitute for heavy whipping cream?
You can use half-and-half or coconut milk for a lighter version, but it may change the flavor slightly.
Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prepare the sauce in advance and add the shrimp and spinach just before serving.
Creamy Spinach Artichoke Shrimp Skillet
Ingredients
Seafood
- 2 lbs Shrimp (raw or pre-cooked)
Base Ingredients
- 2 Tbsp Butter Divided
- 1 Onion (diced)
- 6 cloves Garlic (minced)
- 1 Jar (12 oz) Artichoke Hearts (drained and chopped)
- ¼ Cup Sun-Dried Tomatoes (chopped)
Seasonings
- ½ Tsp Italian Seasoning (dried)
- ½ Tsp Parsley (dried)
- ½ Tsp Paprika (dried)
- 1 Tbsp Flour
Creamy Addition
- 1 cup Heavy Whipping Cream
- ⅔ cup Parmesan Cheese (shredded)
Greens
- 1 Bag (8 oz) Spinach (fresh)
Method
Preparation
- If using raw shrimp, heat 1 tablespoon of butter in a large skillet over medium heat. Add shrimp and season with salt and pepper. Sauté for 2–3 minutes on each side until pink. Remove shrimp and set aside.
- If using pre-cooked shrimp, skip the cooking step for the shrimp.
Cooking
- Add the remaining tablespoon of butter to the skillet. Once melted, stir in diced onion and cook for 2–3 minutes until softened. Add minced garlic and sauté for another 30 seconds.
- Stir in chopped artichoke hearts and sun-dried tomatoes. Cook for 2 minutes. Add Italian seasoning, parsley, and paprika, mixing well.
- Sprinkle flour over the mixture and stir for about 1 minute. Gradually pour in heavy whipping cream, stirring constantly. Reduce heat to low and let simmer for 2–3 minutes.
- Add fresh spinach to the skillet and stir until wilted into the creamy sauce, about 2–3 minutes.
- Stir in shredded Parmesan cheese until melted. Season with salt and black pepper to taste.
- If using pre-cooked shrimp, stir them in now and heat through for 2–3 minutes. If you cooked shrimp earlier, return them to the skillet and toss to coat in sauce, warming up for 1–2 minutes.
Serving
- Remove skillet from heat and serve immediately. Pairs wonderfully with cauliflower rice, zucchini noodles, or on its own.