Creamy Tuscan Shrimp (Keto)

Our creamy Tuscan shrimp is a mouthwatering keto-friendly recipe that’s perfect for those busy weeknights. With just a handful of ingredients and a simple cooking process, you’ll have a creamy, delicious dinner on the table in no time. So, let’s dive into this quick and easy recipe that’s sure to please the whole family while keeping your low-carb goals on track.

Keto-friendly or not, this dish is delicious. Serve it with these keto Brussels sprouts for one of the most flavorful and satisfying keto meals you’ve ever had! No special ingredients are required!

What You’ll Love About this Recipe for Creamy Tuscan Shrimp

• Quick Weeknight Recipe: This fast shrimp recipe is perfect for busy weeknights. It seems like shrimp would be too complicated for a weeknight meal, but this one is ready in no time.
• Creamy Sauce: Who doesn’t love a creamy homemade sauce? This sauce is rich and velvety, but unlike many keto recipes, it doesn’t rely on cheese to provide all the flavor.
• It’s Filling: Tuscan shrimp with spinach makes a filling lunch or light supper on its own, but you can also add sides to stretch it further if you want.

What is ‘Tuscan’ food?

Tuscan food, also known as Tuscan cuisine, is rooted in the cooking styles of the Tuscany region in central Italy. It is renowned for its simplicity. It uses high-quality, locally sourced ingredients to create rich and flavorful dishes. Tuscan cuisine usually includes fresh produce, olive oil, and herbs to make simple sauces and dishes without much complication. Tuscan food tastes so fresh and flavorful, but is always very simple to make.

How to Make This a Complete Meal

Creamy Tuscan Shrimp is awesome on its own, but here are a few ideas to make it even better:

• Zoodles (zucchini noodles): Toss in some cooked zoodles and give it a good stir for a keto-friendly shrimp pasta.
• Crusty Bread: Serve with a slice of crusty bread for dipping into that creamy sauce (if you’re not worried about sticking to a keto diet).
• Salad: A fresh green salad with a zesty vinaigrette makes this a complete, healthy meal. Try this Caprese salad (without the chicken if you want!) for a complete Italian-inspired meal.

Ingredients

• Butter – You can swap butter with olive oil, ghee, or vegetable-based butter substitute if you’d like.
• Garlic – Fresh or jarred garlic are perfect.
• Raw, uncooked jumbo shrimp
• White wine – If you want to skip the wine, use chicken or vegetable broth instead.
• Sun dried tomatoes – You can buy these in a jar at the grocery store.
• Baby spinach: Fresh works best, but you can use frozen if necessary. Thaw, then dry up as much of the water as possible before adding it to your pasta.
• Half and half or heavy cream: Want a lighter version? Whole milk or even a dairy-free option like coconut milk works, but the consistency will be less creamy.
• Lemon juice: Fresh lemon juice will make a big difference in the quality and flavor of your dish.
• Noodles – you can also use zoodles for a keto-friendly option.

How to Make

STEP ONE: Cook the shrimp. In a large skillet, melt the butter then saute the garlic for 1-2 minutes. Add the shrimp and cook over medium-high heat for 2-3 minutes, flip then cook an additional 2-3 minutes. Remove the shrimp from the skillet and set aside.

STEP TWO: Make the sauce. Deglaze the pan by slowly adding the wine while stirring to get the bits off the bottom of the pan. Allow the wine to reduce by half. Add the half and half, spinach, sun-dried tomatoes, lemon juice, salt, and pepper. Cook until the spinach is wilted.

STEP THREE: Serve. Add the shrimp back to the pan and serve as is or over pasta.

Tips and Recipe Notes

• Don’t overcook the shrimp. Shrimp cook fast, so keep an eye on them to avoid rubbery shrimp. Have all your ingredients ready to go (pre-measured) so there are no hold-ups while cooking.
• Deglaze like a pro. Slowly add the wine while stirring and gently scraping the bottom of the pan to get those tasty bits into the sauce.
• Cook the dish until the spinach is nice and wilted but still vibrant green.

FAQs

How to Store Leftovers

Shrimp is always best when fresh, so eat it up if you can! But, if you do have some leftovers, you can save them for another day. Here’s how:

In the fridge: Pop the leftovers in an airtight container and store in the fridge for up to 2-3 days.

Can I Freeze Leftovers? Sorry, but freezing isn’t the best idea for this one. The creamy sauce might not hold up well when thawed. Try to use up your leftovers in a couple of days.

How to Reheat

When you’re ready to enjoy those leftovers, reheat gently in a pan over low heat, stirring often, until warm. You can also use a microwave-safe dish and heat in short bursts, stirring in between. Don’t overcook them or they’ll end up rubbery.

Can This Recipe Be Made Gluten-Free?

Sure thing! It’s already gluten-free as-is (double check your own ingredients). If you’re serving this with pasta, just use a gluten-free version, or skip it altogether if you’re going for a low-carb option.

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