Go Back
Low-carb shrimp Tuscan bake in large oven-safe skillet with one pound deveined shrimp, three to four minced garlic cloves, two tablespoons butter, one cup halved cherry tomatoes, three to four cups baby spinach, three-quarter cup heavy cream, quarter cup freshly grated Parmesan, and sun-dried tomatoes baked until bubbling and golden

Low-Carb Shrimp Tuscan Bake

Large shrimp seared and finished in a creamy garlic sauce with sun-dried tomatoes, wilted spinach, and Parmesan. A rich, satisfying keto seafood dinner ready in 30 minutes with one skillet.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 442
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large shrimp, peeled and deveined 16-20 count, fully thawed and patted dry
  • 2 tbsp olive oil or butter
  • 5 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes adjust to taste
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken or seafood broth
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach
  • salt and black pepper to taste
  • fresh parsley or basil to finish
  • lemon wedges for serving

Equipment

  • Large oven-safe skillet
  • Wooden spoon or silicone spatula
  • Paper towels for drying shrimp

Method
 

  1. Dry shrimp thoroughly and season with salt, pepper, and smoked paprika.
  2. Sear shrimp in olive oil over medium-high for 1 to 1.5 minutes per side until just pink. Remove to a plate.
  3. Saute garlic 30 seconds, then add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir 1 minute.
  4. Deglaze with broth, reduce by half. Add cream and simmer 3 to 4 minutes until slightly thickened.
  5. Add Parmesan in two additions until melted. Stir in spinach and cook until wilted, about 90 seconds.
  6. Return shrimp to pan and cook 1 to 2 minutes until just cooked through. Do not overcook.
  7. Finish with fresh herbs and serve immediately with lemon wedges.

Notes

  • Pat shrimp completely dry before searing - moisture prevents browning and dilutes the sauce.
  • Remove shrimp at the C-shape stage during searing - they finish in the sauce.
  • Add Parmesan off the boil to prevent the sauce from breaking.
  • Leftovers keep 2 days refrigerated - add a splash of cream when reheating over low heat.