Keto Creamy Tuscan Shrimp (Printable Version)
Succulent shrimp in a garlic Parmesan cream sauce with sun-dried tomatoes and wilted spinach, ready in 25 minutes.
# 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 fully melted and bubbling.
03 - Add the shrimp in a single layer 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 continuously, until the sauce thickens slightly.
06 - Add the fresh baby spinach and cook, stirring occasionally, until just wilted.
07 - Return the 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 Hints:
01 -
- It comes together in 25 minutes flat but tastes like you simmered it all afternoon
- The sauce is so good you will genuinely consider drinking it from the pan
02 -
- Overcooking the shrimp in the sauce is the number one way to ruin this dish, so pull them out the second they are pink and only reheat briefly
- The sauce will thicken as it sits off the heat, so do not panic if it seems slightly loose in the pan
03 -
- Use the largest skillet you own so the shrimp sear instead of steam in a crowded pile
- Grate your Parmesan off a wedge right before adding it for the smoothest sauce possible