Creamy Tuscan Shrimp is a decadent and flavorful dish that’s perfect for those following a keto-friendly diet or anyone looking for a satisfying, low-carb meal. This recipe combines the natural sweetness of shrimp with the richness of a creamy Parmesan sauce, balanced by the savory tang of sun-dried tomatoes and the fresh, earthy notes of wilted spinach. It’s a restaurant-quality dish that you can easily make in the comfort of your kitchen.
The star of this dish is, of course, the shrimp. Their natural sweetness is enhanced with a light seasoning of garlic, paprika, salt, and pepper. Once seared to perfection, the shrimp are set aside to make room for the velvety Tuscan-inspired sauce. The sauce, made from heavy cream, chicken broth, and Parmesan cheese, creates a luxurious base, while the addition of sun-dried tomatoes adds bursts of intense flavor. Fresh spinach not only provides vibrant color but also packs in nutrients like iron and vitamin K, making this dish as wholesome as it is delicious.
What sets this recipe apart is its versatility. While it’s keto-friendly on its own, it can be paired with zucchini noodles, cauliflower rice, or a simple salad to make a complete meal. It’s quick and easy to prepare, taking less than 30 minutes from start to finish, making it an ideal choice for busy weeknights or an impressive dinner for guests. Whether you’re a fan of bold flavors or creamy, indulgent dishes, Creamy Tuscan Shrimp offers the best of both worlds.
creamy-tuscan-shrimp-keto-friendly
Here’s a Creamy Tuscan Shrimp recipe that is keto-friendly, packed with flavor, and easy to make. This dish features succulent shrimp in a rich, creamy sauce with spinach, sun-dried tomatoes, and Parmesan cheese.
Ingredients:
Serves: 4
- For the shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tsp smoked paprika (optional)
For the creamy Tuscan sauce:
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes (chopped)
- 3 cups fresh spinach
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
Instructions:
- Cook the shrimp:
- Heat olive oil in a large skillet over medium-high heat.
- Season the shrimp with salt, pepper, and paprika.
- Add shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove shrimp and set aside.
- Prepare the sauce:
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté until fragrant (about 1 minute).
- Stir in heavy cream, chicken broth, and Parmesan cheese. Whisk until smooth.
- Add sun-dried tomatoes and Italian seasoning. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
- Add spinach:
- Stir in fresh spinach and let it wilt into the sauce.
- Combine shrimp and sauce:
- Return the cooked shrimp to the skillet.
- Sprinkle red pepper flakes (if using) and mix everything gently to coat the shrimp in the creamy sauce.
- Serve:
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot. This dish pairs well with zucchini noodles, cauliflower rice, or just on its own for a low-carb option.
