Low Carb Shrimp Tuscan Bake (Printable Version)
Creamy shrimp with sun-dried tomatoes, spinach, and Italian herbs, baked to golden perfection.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 2 cups fresh spinach, chopped
03 - 1/2 cup sun-dried tomatoes, drained and sliced
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
→ Dairy
06 - 3/4 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
→ Fats & Oils
09 - 2 tbsp olive oil
→ Seasonings
10 - 1 tsp dried Italian herbs
11 - 1/2 tsp red pepper flakes
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a medium baking dish with olive oil.
02 - Heat olive oil in a large skillet over medium heat. Cook onions until translucent, about 3 minutes. Add garlic and cook for 1 minute.
03 - Add sun-dried tomatoes and spinach. Sauté until spinach wilts, about 2 minutes.
04 - Pour in heavy cream and bring to gentle simmer. Stir in Parmesan, Italian herbs, red pepper flakes, salt, and pepper. Simmer 2–3 minutes until slightly thickened.
05 - Add shrimp to skillet, stirring to coat with sauce. Remove from heat.
06 - Transfer mixture to prepared baking dish. Top with mozzarella. Bake uncovered 15–18 minutes until shrimp are pink and cheese is melted and bubbly.
# Expert Insights:
01 -
- The sauce thickens into this velvety masterpiece that clings to every single shrimp
- Everything happens in one pan before it hits the oven, meaning minimal cleanup maximum flavor
02 -
- Dairy-free coconut milk works surprisingly well here but the texture will be slightly different
- Pre-grated cheese often has anti-caking agents that prevent smooth melting so grate it yourself if possible
03 -
- Dry your shrimp thoroughly before adding them to the skillet or your sauce might separate
- Room temperature cream incorporates more smoothly into the sauce than cold cream straight from the fridge