Keto Creamy Tuscan Shrimp (Printable)
Pan-seared shrimp in a garlic Parmesan cream sauce with sun-dried tomatoes and fresh spinach.
# Ingredient List:
→ 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 of crushed red pepper flakes
13 - Fresh parsley, chopped, for garnish
# Steps:
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 shrimp to the skillet 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 baby spinach to the sauce and cook until just wilted, about 1 minute.
07 - Return the shrimp to the skillet, toss to coat 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 Tips:
01 -
- The sauce comes together faster than you can set the table
- It tastes like something from a restaurant but uses ingredients you probably already have
02 -
- Overcooking the shrimp in the sauce will make them rubbery, so pull them the second they are pink
- The sauce thickens as it sits off the heat, so do not keep cooking it waiting for it to look thicker
03 -
- Use a skillet that holds heat well, like cast iron or heavy stainless steel, for the best sear on the shrimp
- Grate the Parmesan finely so it melts smoothly instead of leaving stringy bits in the sauce