Keto Creamy Tuscan Shrimp (Printer-friendly)

Succulent shrimp in a garlic Parmesan cream sauce with sun-dried tomatoes and wilted spinach, ready in 25 minutes.

# 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 and 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 to the skillet and cook for 1 to 2 minutes per side until just pink and opaque. Remove and set aside on a plate.
04 - Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet; 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 continuously, until the sauce thickens slightly.
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 1 additional minute.
08 - Taste and adjust seasoning as needed. Serve immediately, garnished with chopped fresh parsley.

# Expert Tips:

01 -
  • It tastes like a restaurant dish but comes together in 25 minutes flat
  • The sun-dried tomatoes add a sweet tangy depth that makes the cream sauce feel sophisticated without any real effort
02 -
  • Overcooking the shrimp is the number one way to ruin this dish because they turn rubbery and tough in seconds
  • The sauce will thicken slightly as it sits off the heat so do not keep cooking it waiting for it to look like gravy
03 -
  • Do not crowd the pan when searing shrimp because moisture builds up and they steam instead of getting that golden exterior
  • Grate your own Parmesan right off the block because the powdered stuff in the green shaker will give you a grainy sauce every time

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