Keto Creamy Tuscan Shrimp (Printable)
Pan-seared shrimp in a velvety Parmesan cream 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
# 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 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. Add Parmesan cheese and cook, stirring constantly, until the sauce thickens slightly, about 2 to 3 minutes.
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.
08 - Taste and adjust seasoning as needed. Serve immediately, garnished with chopped fresh parsley.
# Expert Tips:
01 -
- The sauce comes together so fast you will feel like you pulled off a restaurant trick on a weeknight
- It hits that rich creamy craving without a single ounce of carb guilt
02 -
- Overcooking the shrimp in the first step is the number one mistake and there is no fixing rubbery shrimp once it happens
- Letting the sauce simmer too aggressively will cause the cream to separate into an oily mess
03 -
- Use a cast iron skillet if you have one because the even heat gives you a more consistent sear on the shrimp
- Finish with a tiny squeeze of lemon juice right before serving to brighten the whole dish in a way you will not expect