Creamy Tuscan Garlic Shrimp
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.
Ingredients
- 2 lbs large shrimp (16-20 count), peeled, deveined
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 6 cloves 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 cloves 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.