Keto Creamy Tuscan Shrimp (Print Version)
Succulent shrimp simmered in a rich garlic Parmesan cream sauce with sun-dried tomatoes and fresh 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
# Steps:
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 the seasoned shrimp 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 the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens slightly.
06 - Add the fresh baby spinach to the sauce and cook until just wilted, about 1 minute.
07 - Return the shrimp to the skillet and toss to coat in the sauce. Heat through for an additional minute, then taste and adjust seasoning as needed.
08 - Serve immediately, garnished with chopped fresh parsley.
# Expert Tips:
01 -
- The sauce comes together so fast you will second-guess whether it is actually done
- It tastes like something from a restaurant but uses ingredients already sitting in your fridge
02 -
- Overcooked shrimp is the number one way this dish gets ruined so set a timer if you need to
- The sauce will look thin at first but it thickens as it cools slightly so do not panic
03 -
- Take the skillet off the heat before adding the Parmesan to prevent the sauce from breaking
- Season the sauce at the end rather than the beginning because the sun-dried tomatoes and Parmesan both add salt