Keto Creamy Garlic Tuscan (Print Version)

Succulent shrimp tossed in garlicky cream, sun-dried tomatoes, and spinach with zucchini noodles.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 1.5 cups fresh baby spinach
04 - 0.5 cup sun-dried tomatoes (not in oil), sliced
05 - 3 cloves garlic, minced

→ Dairy

06 - 0.5 cup heavy cream
07 - 0.25 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter

→ Pantry & Seasonings

09 - 1 tablespoon olive oil
10 - 0.5 teaspoon salt, or to taste
11 - 0.25 teaspoon black pepper
12 - 0.5 teaspoon dried Italian herbs
13 - 0.25 teaspoon crushed red pepper flakes (optional)

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Extra grated Parmesan cheese for serving

# How-To Steps:

01 - Pat shrimp dry with paper towels and season evenly with salt, pepper, and half the Italian herbs.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams.
03 - Add shrimp to the skillet and cook for 1 to 2 minutes per side until pink and opaque. Transfer to a plate and set aside.
04 - In the same skillet, add remaining butter and minced garlic. Sauté for 30 seconds until fragrant.
05 - Add sliced sun-dried tomatoes and cook for 1 minute, stirring occasionally to release their flavors.
06 - Pour in heavy cream and add grated Parmesan cheese. Bring to a gentle simmer, stirring constantly until cheese melts and sauce thickens slightly.
07 - Add fresh spinach and cook until just wilted, approximately 1 minute, stirring occasionally.
08 - Return cooked shrimp to the skillet and toss gently to coat evenly in the cream sauce.
09 - Add spiralized zucchini noodles and toss gently until just warmed through, 2 to 3 minutes. Avoid prolonged cooking to maintain texture.
10 - Adjust seasoning with additional salt, black pepper, and red pepper flakes if desired.
11 - Divide onto serving plates immediately and garnish with fresh chopped parsley and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality, but your actual cooking time is laughably short.
  • The cream sauce comes together while the shrimp is still sizzling, so there's almost no downtime between components.
  • Zucchini noodles stay light and won't leave you feeling heavy, even though the sauce feels decadent.
02 -
  • The zucchini noodles are delicate and will release water if they're cut too far ahead or cooked too long, so add them last and keep the heat moderate once they're in.
  • Don't let the cream sauce reach a rolling boil, or it can separate and break, especially if you're using lower-fat cream as a substitute.
03 -
  • If you can't find sun-dried tomatoes without oil, use the ones packed in oil but drain and pat them thoroughly dry before adding them to the skillet.
  • Shrimp size matters, so buy large shrimp that will stay firm through cooking instead of smaller ones that become rubbery in seconds.
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