Seafood

Creamy Tuscan Garlic Shrimp

Juicy shrimp simmered in a velvety garlic-Parmesan cream sauce with tender spinach and sun-dried tomatoes. Rich, savory, and restaurant-worthy, this easy keto dinner delivers big flavor in about 25 minutes.

Ingredients

• 1½ lb large shrimp, peeled and deveined
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ tsp smoked paprika
• 1 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves, minced
• 1/3 cup sun-dried tomatoes, drained and sliced
• 1 cup heavy whipping cream
• ¾ cup freshly grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp crushed red pepper flakes, optional
• 2 cups fresh baby spinach
• 1 tbsp chopped fresh parsley
• Salt and black pepper to taste

How to Make It

1. Pat the shrimp dry with paper towels. Season with kosher salt, black pepper, and smoked paprika.
2. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
3. Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate so it doesn't overcook.
4. Reduce the heat to medium. Add the remaining tablespoon of butter, garlic, and sun-dried tomatoes. Cook for about 1 minute, stirring frequently.
5. Pour in the heavy cream. Add the Italian seasoning and red pepper flakes, then bring the sauce to a gentle simmer for 2–3 minutes.
6. Reduce the heat to low and gradually stir in the Parmesan until melted and the sauce is smooth and creamy.
7. Add the spinach and stir until just wilted.
8. Return the shrimp and any juices to the skillet. Gently toss everything together and cook for about 1 minute—only long enough to warm the shrimp through.
9. Taste and adjust the salt and black pepper. Finish with fresh parsley and a little extra Parmesan if desired.