Keto Creamy Tuscan Shrimp (Printable)

Pan-seared shrimp in a garlic Parmesan cream sauce with sun-dried tomatoes and spinach.

# What You 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

# Directions:

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 bubbling.
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.
04 - Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet; sauté for 1 minute until fragrant.
05 - Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and cook, stirring continuously, 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 shrimp to the skillet, toss to coat evenly 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 -
  • It tastes like something from a fancy Italian restaurant but comes together in under 30 minutes
  • The sauce is rich enough to feel indulgent while staying completely keto friendly
02 -
  • Overcooking the shrimp in the sauce is the number one mistake and they will turn rubbery in seconds
  • The sauce continues to thicken off the heat so pull it slightly earlier than you think you should
03 -
  • Use the oil from the sun-dried tomatoes to sear the shrimp for an extra layer of flavor
  • A microplane grater for the Parmesan gives you the finest melt instead of grainy chunks in the sauce

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