Keto Creamy Tuscan Shrimp (Printable Version)

Garlicky creamy shrimp with sun-dried tomatoes and 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 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 the seasoned shrimp and cook for 1 to 2 minutes per side until just pink and opaque. Remove from the skillet and set aside.
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 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 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 Insights:

01 -
  • The sauce comes together in about five minutes but tastes like it simmered all afternoon
  • It looks wildly fancy on a plate but requires zero special skills
02 -
  • Overcooked shrimp is rubbery and sad, so pull them from the pan the second they are opaque because they will cook a little more when you return them to the sauce
  • If your sauce looks thin, just keep simmering it for another minute instead of adding any thickener because the cream and Parmesan will do the work if you give them time
03 -
  • Use a stainless steel or cast iron skillet instead of nonstick for the best sear on the shrimp
  • Let the Parmesan come to room temperature before adding it so it melts into the cream smoothly instead of clumping

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