Keto Creamy Tuscan Shrimp (Print Version)
Garlic-infused creamy shrimp with sun-dried tomatoes, spinach, and Parmesan in a rich Italian-style sauce.
# 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 Cook:
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 the seasoned 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 the heat to medium. Add the 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 continuously, 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, 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.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something from a little trattoria tucked off a cobblestone street
- It is shockingly low in carbs yet so rich and satisfying that nobody at your table will ever guess it is keto
02 -
- Overcooking the shrimp in the sauce is the number one mistake, they should go in at the very end already cooked through
- The sauce will continue to thicken off the heat, so pull it from the stove a tiny bit earlier than you think you should
03 -
- Use the widest skillet you own so the shrimp sear instead of steam, crowding is the enemy of a good crust
- Grate the Parmesan fine so it dissolves into the cream rather than sitting in stringy clumps