Ingredients:
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3-4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped (preferably in oil)
- 1 cup heavy cream
- 1/4 cup chicken broth (or white wine)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional for a little heat)
- 2 cups fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the shrimp:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet, seasoning them with a pinch of salt and pepper.
- Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
- Prepare the creamy sauce:
- In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic over medium heat for about 1 minute until fragrant.
- Add the chopped sun-dried tomatoes to the pan and sauté for another 1-2 minutes to bring out their flavor.
- Make the sauce:
- Pour in the chicken broth (or white wine) and bring it to a simmer for 2-3 minutes, scraping up any bits stuck to the bottom of the skillet.
- Reduce the heat to medium-low, then add the heavy cream, dried basil, oregano, and red pepper flakes (if using). Stir to combine and let the sauce simmer for about 3-5 minutes until it thickens slightly.
- Add spinach and cheese:
- Add the spinach to the skillet and cook for 1-2 minutes until it wilts down.
- Stir in the grated Parmesan cheese and cook for an additional minute, allowing the cheese to melt and the sauce to become creamy.
- Return the shrimp to the skillet:
- Add the cooked shrimp back into the skillet and stir to coat them in the creamy sauce. Let everything simmer together for an additional 2-3 minutes to heat through and allow the flavors to meld.
- Season and garnish:
- Taste the sauce and adjust the seasoning with more salt, pepper, or spices if needed.
- Garnish with freshly chopped parsley.
Serving Suggestions:
- Serve your Keto Creamy Tuscan Shrimp over zucchini noodles (zoodles), cauliflower rice, or a bed of greens to keep it low-carb.
- For a more indulgent keto experience, serve it with a side of roasted vegetables or a keto-friendly garlic bread.
Enjoy this rich and creamy Keto Creamy Tuscan Shrimp that’s both satisfying and packed with flavor!
