Low Carb Creamy Tuscan Shrimp – Rich, Comforting, and Weeknight Easy

This Low Carb Creamy Tuscan Shrimp is the kind of dinner that makes you excited to set the table. It’s rich and silky, yet surprisingly light on carbs, so you get all the flavor without the heavy feeling. Juicy shrimp simmer in a garlicky cream sauce with sun-dried tomatoes, spinach, and a hint of parmesan.

Everything cooks in one pan in under 30 minutes. It’s simple enough for a busy weeknight, but special enough to serve to guests.

Low Carb Creamy Tuscan Shrimp - Rich, Comforting, and Weeknight Easy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons olive oil (plus a drizzle from the sun-dried tomato jar if you like)
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, julienned (packed in oil, drained)
• 1 cup cherry tomatoes, halved (optional for extra freshness)
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth (low sodium)
• 1/2 cup grated Parmesan cheese (freshly grated melts best)
• 2 cups baby spinach, loosely packed
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• Zest of 1/2 lemon and 1–2 teaspoons lemon juice
• Kosher salt and black pepper, to taste
• Fresh basil, chopped, for garnish (optional)

Instructions

 

• Pat the shrimp dry and season. Use paper towels to remove excess moisture so you get a good sear. Sprinkle with salt, pepper, and a pinch of Italian seasoning.
• Sear the shrimp. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until just pink and curled. Transfer to a plate. Do not overcook—shrimp finish in the sauce later.
• Sauté aromatics. Reduce heat to medium. Add remaining butter. Stir in garlic and cook 30 seconds until fragrant. Add sun-dried tomatoes and cherry tomatoes and cook 1–2 minutes to soften.
• Build the sauce. Pour in broth and scrape up any browned bits. Simmer 1–2 minutes. Stir in heavy cream, Italian seasoning, and red pepper flakes. Bring to a gentle simmer (not a hard boil).
• Add Parmesan and thicken. Lower heat and whisk in Parmesan until melted and smooth. Let the sauce gently bubble for 2–3 minutes to thicken slightly. If it gets too thick, splash in a little extra broth.
• Wilt the spinach. Stir in spinach and cook 30–60 seconds until just wilted.
• Finish with shrimp and lemon. Return shrimp and any juices to the pan. Stir to coat and warm through for 1 minute. Add lemon zest and juice. Taste and adjust salt, pepper, and heat.
• Serve. Garnish with chopped basil. Pair with zucchini noodles, spaghetti squash, roasted broccoli, or cauliflower mash for a complete low carb meal.

What Makes This Special

This dish hits that sweet spot of restaurant-level taste and home-cooked ease. The sauce is creamy but balanced, with brightness from sun-dried tomatoes and a little tang from lemon.

Shrimp cook quickly and soak up flavor fast, giving you a big payoff with minimal effort. Plus, it’s naturally low carb and gluten-free. You can serve it over zucchini noodles, cauliflower mash, or enjoy it as a bowl with a simple side salad.

What You’ll Need

• 1.5 pounds large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons olive oil (plus a drizzle from the sun-dried tomato jar if you like)
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, julienned (packed in oil, drained)
• 1 cup cherry tomatoes, halved (optional for extra freshness)
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth (low sodium)
• 1/2 cup grated Parmesan cheese (freshly grated melts best)
• 2 cups baby spinach, loosely packed
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• Zest of 1/2 lemon and 1–2 teaspoons lemon juice
• Kosher salt and black pepper, to taste
• Fresh basil, chopped, for garnish (optional)

Instructions

1. Pat the shrimp dry and season. Use paper towels to remove excess moisture so you get a good sear.

   Sprinkle with salt, pepper, and a pinch of Italian seasoning.

2. Sear the shrimp. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until just pink and curled. Transfer to a plate.

   Do not overcook—shrimp finish in the sauce later.

3. Sauté aromatics. Reduce heat to medium. Add remaining butter. Stir in garlic and cook 30 seconds until fragrant.

   Add sun-dried tomatoes and cherry tomatoes and cook 1–2 minutes to soften.

4. Build the sauce. Pour in broth and scrape up any browned bits. Simmer 1–2 minutes. Stir in heavy cream, Italian seasoning, and red pepper flakes.

   Bring to a gentle simmer (not a hard boil).

5. Add Parmesan and thicken. Lower heat and whisk in Parmesan until melted and smooth. Let the sauce gently bubble for 2–3 minutes to thicken slightly. If it gets too thick, splash in a little extra broth.
6. Wilt the spinach. Stir in spinach and cook 30–60 seconds until just wilted.
7. Finish with shrimp and lemon. Return shrimp and any juices to the pan.

   Stir to coat and warm through for 1 minute. Add lemon zest and juice. Taste and adjust salt, pepper, and heat.

8. Serve. Garnish with chopped basil.

   Pair with zucchini noodles, spaghetti squash, roasted broccoli, or cauliflower mash for a complete low carb meal.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently in a skillet over low heat until just hot. Add a splash of cream or broth to loosen the sauce. Avoid boiling to prevent the shrimp from turning rubbery.
• Freezing: Not ideal.

  Cream sauces can separate, and shrimp can become tough after freezing and reheating.

Why This is Good for You

High in protein, lower in carbs. Shrimp provide lean protein with minimal carbs, while the sauce keeps you satisfied without relying on pasta or flour. The spinach brings vitamin K, iron, and fiber. Sun-dried tomatoes add antioxidants and a big punch of flavor, so you don’t need much.

Using high-quality fats like olive oil supports fullness and flavor without excess sugar or starch.

What Not to Do

• Don’t overcook the shrimp. They only need a couple minutes per side. Overcooked shrimp are tough and chewy.
• Don’t boil the cream sauce hard. Keep it to a gentle simmer to prevent curdling or separation.
• Don’t skip the lemon. A little acid brightens the rich sauce and balances the cream and cheese.
• Don’t crowd the pan when searing. Work in batches if needed so the shrimp brown instead of steaming.
• Don’t rely on pre-shredded Parmesan. It often contains anti-caking agents that can make the sauce grainy. Freshly grated melts smoother.

Variations You Can Try

• Extra Veg: Add sautéed mushrooms, asparagus tips, or zucchini ribbons.

  Keep portions moderate to maintain the sauce’s richness.

• Swap half the cream for unsweetened coconut cream or add more broth and finish with a spoon of mascarpone for silkiness.
• Spicy Calabrian Twist: Use Calabrian chili paste instead of red pepper flakes for a deeper heat.
• Bacon or Pancetta: Crisp 2–3 slices first, then cook the sauce in the rendered fat for smoky depth. Keep salt modest, as cured meats are salty.
• Herb Swap: Replace Italian seasoning with a mix of dried basil and oregano, and finish with fresh parsley or thyme.
• Cheese Options: Try a blend of Parmesan and Pecorino Romano for a sharper bite.
• Surf and Turf: Add a handful of seared scallops or sliced grilled chicken for extra protein.

FAQ

Can I use frozen shrimp?

Yes. Thaw them fully in the refrigerator or under cold running water, then pat very dry before cooking.

Excess moisture can dilute the sauce and prevent browning.

Is this keto-friendly?

It is. The dish is naturally low in carbs and high in fat and protein. Just serve it with low carb sides like zucchini noodles or sautéed greens.

What can I use instead of heavy cream?

You can use half and half, but the sauce will be thinner.

To keep it low carb and creamy, add a little cream cheese or mascarpone to help thicken. Unsweetened coconut cream works for dairy-light needs, though it adds a faint coconut note.

How do I prevent a grainy sauce?

Use freshly grated Parmesan and keep the heat low when adding cheese. Add it gradually while stirring so it melts smoothly.

Avoid boiling after the cheese goes in.

What can I serve this with that’s still low carb?

Zucchini noodles, spaghetti squash, roasted cauliflower, sautéed green beans, or a simple arugula salad with lemon and olive oil. Cauliflower mash is great for soaking up the sauce.

Can I make it ahead?

Make the sauce ahead and store it separately. Sear and add the shrimp just before serving so they stay tender and juicy.

Reheat the sauce gently, then add the shrimp to finish.

How do I fix a sauce that’s too thin?

Simmer for a few more minutes to reduce, stirring often. You can also whisk in a tablespoon of grated Parmesan at a time until it thickens to your liking.

How do I fix a sauce that’s too thick?

Add a splash of broth or cream and stir over low heat until it loosens. Taste and adjust salt and lemon afterward.

In Conclusion

Low Carb Creamy Tuscan Shrimp delivers bold flavor with minimal effort.

It’s rich, satisfying, and flexible enough to suit different tastes and diets. With a few pantry staples and fresh shrimp, you can have a beautiful, comforting meal on the table in under half an hour. Keep it simple, don’t overcook the shrimp, and let the fresh lemon and herbs lift the creamy sauce.

You’ll want this one in your regular rotation.