Creamy Tuscan Shrimp (Keto friendly).

• Servings: 4
• Total Time: 20 minutes
• Difficulty: Easy
• Calories per Serving: ~335 kcal
• Macros (per serving): Protein 28g • Carbs 5g (net) • Fat 22g • Fiber

Introduction

There are nights when you want a dinner that’s rich, comforting, and full of vibrant flavors—but without spending forever in the kitchen. This Creamy Tuscan Shrimp is exactly that kind of meal: silky, garlicky, restaurant-level delicious, yet done in minutes.

For anyone following a keto lifestyle, this recipe instantly becomes a weeknight favorite. It’s naturally low in carbs, high in protein, and loaded with clean ingredients like spinach, tomatoes, and juicy shrimp. The creamy garlic sauce feels indulgent while still aligning perfectly with low-carb goals.

Whether you’re cutting carbs, eating cleaner, or simply craving something satisfying and beautiful, this keto creamy Tuscan shrimp delivers a quick, nourishing, macro-friendly dinner you’ll return to again and again.

Look at the Recipe

• A silky, glossy cream sauce clings to tender shrimp and wilted greens.
• Balanced flavors of garlic, parmesan, sun-dried tomatoes, and cream.
• Keto-friendly with clean fats, low carbs, and protein-rich shrimp.

Ingredients Needed

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• Salt and pepper, to taste
• ½ tsp paprika

• 2 tbsp butter
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes (drained and sliced)
• 1 cup heavy cream (or half-and-half for lighter option)
• ½ cup freshly grated parmesan
• 1 cup baby spinach
• ½ tsp Italian seasoning
• Salt and pepper, to taste
• Optional: pinch of chili flakes

How to Make Our Creamy Tuscan Shrimp

1. Season the shrimp. Pat the shrimp dry and sprinkle with salt, pepper, and paprika.
2. Sear to perfection. Heat olive oil in a skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink. Remove and set aside.
3. Build your sauce base. In the same pan, melt butter and sauté the garlic until fragrant.
4. Add the sun-dried tomatoes. Let them soften and release flavor into the butter.
5. Pour in the cream. Stir in heavy cream, parmesan, Italian seasoning, salt, and pepper. Simmer gently until the sauce thickens.
6. Stir in the spinach. Let it wilt into the creamy sauce.
7. Bring everything together. Add the shrimp back into the pan and coat them in the sauce. Simmer 1–2 minutes until warmed through.
8. Taste and adjust. Add chili flakes, more cheese, or extra cream depending on your keto preference.

This dish stays naturally low-carb and high-fat, making it ideal for keto meal prep and quick weeknight dinners.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Sauce will thicken—add a splash of cream when reheating.

Reheating

• Warm gently on the stove over low heat.
• Avoid microwaving too long, as shrimp can turn rubbery.

Freezing

• Freeze only the sauce portion for best texture.
• Add fresh-cooked shrimp when serving.

Serving Pairings (Keto-Friendly)

• Over zucchini noodles
• With cauliflower mash
• With sautéed broccoli or roasted asparagus
• On top of shirataki noodles

Macros & Plan Compatibility

Tips & FAQs

Can I use chicken instead of shrimp?

Yes—sliced chicken breast works beautifully and keeps the dish keto-friendly.

What can I use instead of heavy cream?

Half-and-half works for lighter calories. For extra richness (keto), stir in a tablespoon of cream cheese.

Why did my sauce separate?

Too-high heat can cause this. Keep the cream at a gentle simmer, not a boil.

Can I make this dairy-free?

Yes—use coconut cream and a dairy-free parmesan alternative.

Is this recipe good for meal prep?

Absolutely. Store sauce separately for best shrimp texture.