Keto Creamy Tuscan Shrimp Dinner

This Keto Creamy Tuscan Shrimp dinner features juicy shrimp simmered in a rich, garlicky Parmesan cream sauce with sun-dried tomatoes and wilted spinach for a comforting, restaurant-style meal that stays low in carbs. Heavy whipping cream and freshly grated Parmesan create a silky, flour-free sauce, while sun-dried tomatoes and garlic deliver bold Tuscan flavor without relying on pasta. Serve over cauliflower rice, zucchini noodles, or with a crisp green salad for a quick weeknight dinner that is elegant enough for guests yet perfectly keto-friendly.

Course Dinner, Main Course

Cuisine Italian, Keto, Tuscan

Keyword creamy tuscan shrimp, gluten free, keto shrimp, low carb dinner, one pan meal

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 530kcal

Equipment

large skillet
Cutting board
Chef's knife
measuring cups
measuring spoons
Wooden Spoon

Ingredients

For the shrimp and seasoning

2 pounds large shrimp, peeled and deveined, tails on or off
1 teaspoon fine sea salt divided, to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes optional, for heat

For the creamy Tuscan sauce

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced or more to taste
1/2 cup sun-dried tomatoes in olive oil, drained and sliced
1 1/2 cups heavy whipping cream
1/2 cup low-sodium chicken broth or more as needed to thin the sauce
1 cup freshly grated Parmesan cheese tightly packed
3 cups fresh baby spinach loosely packed
2 tablespoons fresh basil, thinly sliced plus extra for garnish

For serving (optional but recommended)

4 cups cooked cauliflower rice or zucchini noodles for serving, about 1 cup per person
1/4 cup freshly grated Parmesan cheese for garnish

Instructions

Pat the shrimp dry with paper towels and place them in a medium bowl, then season with about half of the salt, all of the black pepper, Italian seasoning, and crushed red pepper flakes if using, tossing until the shrimp are evenly coated.
Heat the butter and olive oil in a large skillet over medium heat until the butter is melted and the mixture is shimmering.
Add the seasoned shrimp to the hot skillet in a single layer and cook for about 1 to 2 minutes per side until they just turn pink and opaque, then transfer the shrimp to a plate and set aside, leaving the juices in the pan.
Add the minced garlic to the skillet and sauté in the remaining fat for about 30 seconds until fragrant, stirring constantly to prevent burning.
Stir in the sliced sun-dried tomatoes and cook for about 1 minute to soften them and infuse the oil with their flavor.
Pour in the heavy whipping cream and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the skillet for extra flavor.
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to medium-low and slowly sprinkle in the grated Parmesan while stirring continuously until the cheese is fully melted and the sauce is smooth and slightly thickened.
Add the baby spinach to the skillet and stir until it wilts into the sauce, then simmer for another 2 to 3 minutes to allow the flavors to meld, adjusting the consistency with a splash more broth if the sauce becomes too thick.
Taste the sauce and season with the remaining salt or additional salt and pepper as needed, keeping in mind that Parmesan and sun-dried tomatoes add natural saltiness.
Return the cooked shrimp and any accumulated juices to the skillet, gently stirring to coat the shrimp in the creamy Tuscan sauce and warming them through for 1 to 2 minutes without overcooking.
Stir in the sliced fresh basil just before serving to keep its flavor bright and fresh.
Serve the creamy Tuscan shrimp over warm cauliflower rice or zucchini noodles or alongside a crisp green salad, then garnish with extra grated Parmesan and additional basil if desired.

Notes

For the best texture, cook the shrimp only until they are just opaque and pink, because they will continue to warm in the sauce and can become rubbery if overcooked. Use heavy whipping cream rather than half-and-half to keep the sauce rich and keto-friendly without needing flour or starch to thicken it. If you prefer a thinner sauce, whisk in extra chicken broth a little at a time, and if you prefer a thicker, richer sauce, simmer a bit longer and add a handful more Parmesan. Sun-dried tomatoes packed in olive oil work best here, but if using dry-packed tomatoes, soften them first in warm water and pat dry before slicing. This dish reheats well on low heat in a covered skillet; add a splash of cream or broth while reheating to loosen the sauce as needed. To keep the shrimp extra tender for meal prep, store the shrimp and sauce separately and combine them gently when reheating.

Nutrition