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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.

25 minEasyServes 4400 cal/serving

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

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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. 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. 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. 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. 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. 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. 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.

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Questions

What internal temperature should Creamy Tuscan Garlic Shrimp reach?

For Creamy Tuscan Garlic Shrimp, the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork.

Why pat it dry first in Creamy Tuscan Garlic Shrimp?

Step 1 reads: "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." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of sun-dried tomatoes in Creamy Tuscan Garlic Shrimp?

The entry for Creamy Tuscan Garlic Shrimp calls for 1/2 cup sun-dried tomatoes in oil, drained, sliced. In its place: A tablespoon of tomato paste plus chopped roasted red peppers gives the concentrated tomato flavor and the chew.

Can I use frozen shrimp instead of shrimp in Creamy Tuscan Garlic Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Creamy Tuscan Garlic Shrimp uses 2 lbs large shrimp (16-20 count), peeled, deveined.

Is Creamy Tuscan Garlic Shrimp spicy?

Moderately. The heat in Creamy Tuscan Garlic Shrimp comes from 1/2 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Creamy Tuscan Garlic Shrimp dairy-free?

Yes. The dairy in Creamy Tuscan Garlic Shrimp 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.

Does Creamy Tuscan Garlic Shrimp contain shellfish?

Yes: 2 lbs large shrimp (16-20 count), peeled, deveined. The full allergen list for this entry is dairy and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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