Creamy Tuscan Garlic Shrimp

Name: Creamy Tuscan Garlic Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 lbs large shrimp (16-20 count), peeled, deveined; 2 tbsp olive oil; 2 tbsp unsalted butter; 6 garlic cloves, minced; 1/2 cup sun-dried tomatoes in oil, drained, sliced; 4 cups fresh baby spinach; 1.5 cups heavy whipping cream; 1/2 cup Parmesan cheese, finely grated; 1 tsp Italian seasoning; 1/2 tsp red pepper flakes; 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 1/4 cup fresh basil leaves, torn

Plump shrimp sauteed with garlic, sun-dried tomatoes, and spinach in a rich Parmesan cream sauce - a restaurant-worthy keto dinner that comes together in about 20 minutes.

25 minEasyServes 4400 cal/serving

Italian-AmericanDinnerStovetopKetoLow CarbHigh ProteinPescatarianGluten-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 lbs large shrimp (16-20 count), peeled, deveined
2 tbsp olive oil
2 tbsp unsalted butter
6 garlic cloves, minced
1/2 cup sun-dried tomatoes in oil, drained, sliced
4 cups fresh baby spinach
1.5 cups heavy whipping cream
1/2 cup Parmesan cheese, finely grated
1 tsp Italian seasoning
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup fresh basil leaves, torn

Instructions

1

Pat 2 lbs peeled, deveined large shrimp (16-20 count) dry with paper towels and season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper.
2

Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until pink and the internal temperature reaches 145 degrees F (63 degrees C). Transfer shrimp to a plate and set aside.
3

In the same skillet over medium heat, add 6 minced garlic cloves and cook for 30 seconds until fragrant. Add 1/2 cup drained, sliced sun-dried tomatoes in oil and cook for another minute.
4

Pour in 1.5 cups heavy whipping cream and stir in 1 tsp Italian seasoning and 1/2 tsp red pepper flakes. Bring to a simmer and cook for 3 to 4 minutes, stirring often, until the sauce reduces slightly.
5

Add 1/2 cup finely grated Parmesan cheese and stir until melted and smooth. Add 4 cups fresh baby spinach and toss until just wilted, about 1 minute.
6

Return the shrimp to the pan and toss to coat in the sauce. Taste and adjust seasoning. Serve garnished with 1/4 cup torn fresh basil leaves.

Questions

Can I make Creamy Tuscan Garlic Shrimp dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1.5 cups heavy whipping cream, 1/2 cup Parmesan cheese, finely grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Creamy Tuscan Garlic Shrimp keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Creamy Tuscan Garlic Shrimp?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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