Creamy Garlic Tuscan Shrimp
Creamy Garlic Tuscan Shrimp has a garlic parmesan sauce and filled with tomatoes and spinach. This quick restaurant quality dish made at home is served over pasta or enjoyed alone for a low carb and keto meal.
Servings: 4
Calories: 446kcal
Ingredients
- 2 tbsp olive oil
- 1 lb shrimp peeled deveined and tails removed
- 3 tbsp butter
- 3 cloves garlic minced
- 1.5 cup cherry tomatoes halved
- 3.5 cups baby spinach
- 1/2 cup half and half cream
- 1.5 tbsp tomato paste
- pinch red pepper flakes
- 1/4 cup parmesan grated
- 1 tsp Italian seasoning
- 1/2 basil thinly sliced
- lemon wedges for serving
- ground pepper if desired
- optional: 6 sliced cooked bacon chopped
Instructions
- Add olive oil to a large skillet over medium heat. Cook shrimp until golden and curled, making sure not to overcook. Remove from the skillet and set aside.
- If you are making pasta to go with this dish, now is the time to cook as per package directions as well.
- Add butter to the skillet and when melted, add in the garlic and cook for 1 minute until fragrant.
- Add in cherry tomatoes and season with pepper if desired. When tomatoes begin to burst and shrivel, add in the baby spinach and cook until they are starting to wilt.
- Stir in the half and half cream, tomato paste, red pepper flakes, parmesan, Italian seasoning and basil. Mix well, bring to a simmer and cook for about 3 minutes.
- Return shrimp to the skillet and add in the cooked bacon pieces {optional}. Cook until shrimp has heated through again.
- Serve over pasta if you wish or alone for a low carb meal.
Notes
- - There is no salt in this recipe as the shrimp I purchase seems salty enough that more is not needed. When cooked, taste and add more seasoning if required.
Nutrition
Serving: 1g | Calories: 446kcal | Carbohydrates: 11g | Protein: 36g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 1592mg | Fiber: 2g | Sugar: 4g