Keto Creamy Tuscan Shrimp (Printable)
Pan-seared shrimp in a velvety garlic-Parmesan sauce with sun-dried tomatoes and wilted spinach.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 2 cups fresh baby spinach
03 - 1/3 cup sun-dried tomatoes, drained and sliced
04 - 2 cloves garlic, minced
→ Dairy
05 - 1/2 cup heavy cream
06 - 1/4 cup grated Parmesan cheese
07 - 2 tbsp unsalted butter
→ Oils & Seasonings
08 - 1 tbsp olive oil
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/2 tsp Italian seasoning
12 - Pinch of crushed red pepper flakes
13 - Fresh parsley, chopped, for garnish
# How To Make It:
01 - Pat the shrimp dry with paper towels and season evenly with salt, pepper, and Italian seasoning.
02 - Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and foaming.
03 - Add shrimp in a single layer and cook for 1 to 2 minutes per side until just pink and opaque. Remove from the skillet and set aside.
04 - Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet and sauté for 1 minute until fragrant.
05 - Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and cook, stirring constantly, until the sauce thickens slightly, about 2 to 3 minutes.
06 - Add fresh spinach to the sauce and cook until just wilted, about 1 minute.
07 - Return the shrimp to the skillet, toss to coat in the sauce, and heat through for an additional minute.
08 - Taste and adjust seasoning as needed. Serve immediately, garnished with chopped fresh parsley.
# Expert Suggestions:
01 -
- The sauce comes together in about three minutes but tastes like something that simmered for hours
- It hits that rich restaurant quality mark while staying completely low carb
02 -
- Overcooking the shrimp in the sauce is the number one mistake here because they will turn rubbery and tough in seconds
- Adding Parmesan to boiling cream instead of simmering cream will cause it to clump and separate every time
03 -
- Use a cast iron skillet if you have one because it holds heat evenly and gives the shrimp a better sear
- Stir the Parmesan in small handfuls rather than dumping it all at once for the smoothest result