Restaurant style Tuscan shrimp can be made easily in one skillet with garlic, butter, and sun-dried tomatoes for a cozy night in.
Holly’s Recipe Highlights
- Flavor: The creamy Tuscan shrimp is rich and buttery with garlic, tangy sun-dried tomatoes, and a hint of savory Parmesan that melts into every bite.
- Prep Note: Be sure to pat shrimp very dry so that it browns well and the sauce will not become watery.
- Serving suggestions: On chilly January nights, this creamy Tuscan shrimp is my go-to comfort dinner. I love serving it over zoodles or with cauliflower risotto for the perfect low carb meal.
Shrimp Skillet Staples
- Shrimp: Use 16/20 or 21/25 shrimp for the juiciest results. They should be fully thawed before cooking.
- Sun Dried Tomatoes: Chopped, oil-packed sun-dried tomatoes give the best, tangy bite. Use the reserved oil to sear the shrimp for quick, rich flavor, adding a little more at the end for extra aroma if desired.
- Spinach: Add the spinach near the end of the cooking time until it is just wilted. If using frozen spinach instead of fresh, be sure it is squeezed very dry.
- Variations: Add red pepper flakes with the garlic for more kick, or stir in mushrooms or artichokes for a heartier dish. If you skip the sun-dried tomatoes, halve cherry tomatoes and simmer a few minutes longer to make a sweeter sauce.
Hot Make Tuscan Shrimp
- Pat the shrimp dry and season (full recipe below).
- Cook shrimp in a pan with oil. Remove.
- Make the sauce.
- Add shrimp, spinach, and Parmesan cheese. Season.
Holly’s Top Tips
- If shrimp are frozen, thaw under cold running water. Shrimp should be dried thoroughly with paper towels before seasoning.
- Simmer the cream and broth until it lightly coats a spoon before returning the shrimp to the pan.
- Adjust sauce consistency as needed before adding the spinach. Add a splash of broth if it is too thick or simmer 1–2 minutes longer if it is too thin.
- Remove skillet from heat before adding the Parmesan. This ensures it will melt smoothly without becoming grainy.
- Taste before adding extra salt, since sun-dried tomatoes and Parmesan already add plenty of flavor.
Reheat & Repeat
Store leftovers in an airtight container in the refrigerator and eat within 2 days. To reheat, warm gently in a skillet over low heat with a splash of broth or cream to revive the sauce. Do not bring to a boil in an effort to keep the shrimp soft.
We do not recommend freezing this dish because the cream sauce can separate after thawing.
Low Carb Seafood Night
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Creamy Tuscan Shrimp
Tender shrimp is cooked in a quick garlic and sun-dried tomato sauce, then simmer in a creamy Parmesan and spinach mixture for a rich, cozy dinner in under 30 minutes.
Equipment
Ingredients
- 1 pound large shrimp peeled & deveined
- salt & pepper to taste
- ½ cup sun-dried tomatoes in oil drained and chopped, oil reserved
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ¾ cup heavy cream or half and half
- ¼ cup low-sodium chicken broth
- 2 cups fresh baby spinach packed
- ¼ cup grated Parmesan cheese
Instructions
- Pat shrimp dry and season lightly with salt and pepper.
- Heat 1 tablespoon of reserved oil from the sun dried tomatoes in a large skillet over medium-high heat. Cook shrimp 1–2 minutes per side until pink and opaque. Remove to a plate and set aside.
- In the same skillet, reduce heat to medium and add butter. Stir in garlic, Italian seasoning, and sun-dried tomatoes, cook for 30 seconds, until fragrant.
- Pour in heavy cream and chicken broth. Simmer 5-6 minutes until slightly thickened.
- Stir in cooked shrimp, spinach, and parmesan cheese. Cook just until spinach is wilted and shrimp is warmed through, 1-2 minutes. Taste and season with salt and pepper as needed. Serve hot.
Notes
- Be sure to add garlic once heat is turned to medium so the garlic does scorch and become bitter.
- Keep leftovers in an airtight container in the refrigerator for up to 2 days. ‘
- Do not freeze because the sauce will separate.
Nutrition Information
Calories: 349kcal | Carbohydrates: 8g | Protein: 20g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 214mg | Sodium: 862mg | Potassium: 511mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2681IU | Vitamin C: 19mg | Calcium: 182mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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