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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.