Keto Creamy Tuscan Shrimp (Printable)

Pan-seared shrimp in a creamy garlic 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 fully melted and foaming.
03 - Add shrimp to the skillet and cook for 1 to 2 minutes per side until just pink and opaque. Remove from the skillet and set aside on a plate.
04 - Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet and sauté for 1 minute until fragrant.
05 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens slightly.
06 - Add fresh baby spinach to the sauce and cook until just wilted, about 1 minute.
07 - Return the shrimp to the skillet, toss to coat evenly in the sauce, and heat through for an additional minute. Taste and adjust seasoning as needed.
08 - Serve immediately, garnished with chopped fresh parsley.

# Tips from dashanddishes:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • It hits that rich restaurant quality mark without a single grain of flour or starch
02 -
  • Overcooking shrimp in the sauce is the number one mistake, so pull them out early and only return them to warm through
  • If the sauce looks thin after adding Parmesan, keep simmering gently rather than cranking up the heat
03 -
  • Grate your Parmesan from a wedge instead of using the green can, because the cellulose in pre-grated cheese prevents smooth melting
  • Keep a splatter screen handy when the cream first hits the hot pan, because it will bubble up aggressively for a few seconds

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