Creamy Low-Carb Shrimp Tuscan Bake Recipe | Easy Keto Dinner
Try this creamy low-carb shrimp Tuscan bake with garlic, parmesan, spinach, and sun-dried tomatoes. An easy keto-friendly dinner ready in 30 minutes!
Equipment
- Large skillet
- Baking dish (9x13 or similar)
- Knife and cutting board
- Mixing spoon or spatula
- Oven
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream (or coconut cream for dairy‑free)
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup fresh spinach
- ½ cup sun‑dried tomatoes, chopped
- Salt, pepper, and red pepper flakes (optional)
- Fresh basil or parsley for garnish
Instructions
- Preheat Oven: Set oven to 375°F (190°C).
- Sauté Shrimp: Heat olive oil in skillet. Add garlic and shrimp. Cook until shrimp turn pink, then remove and set aside.
- Make Sauce: In the same skillet, add cream, parmesan, salt, pepper, and optional red pepper flakes. Simmer until thickened.
- Add Vegetables: Stir in spinach and sun‑dried tomatoes until spinach wilts.
- Combine: Return shrimp to skillet and mix gently with sauce.
- Bake: Transfer mixture to baking dish. Top with mozzarella. Bake 15–20 minutes until golden and bubbly.
- Serve: Garnish with fresh basil or parsley.
Notes
- Fresh shrimp give best flavor; frozen can be used if thawed and drained.
- Mozzarella adds meltiness; parmesan adds sharpness; cream cheese can be added for extra richness.
- Spinach is classic; kale adds heartiness.
- Coconut cream makes this dairy‑free while keeping it indulgent.
- Optional add‑ins: mushrooms, zucchini, or artichokes for variety.
- Store leftovers in fridge up to 3 days; reheat gently to preserve texture.