Keto Tuscan Shrimp Skillet

Inspired by Tuscany’s sun-kissed pantry, this skillet folds plump shrimp into a silky cream sauce brightened by sun-dried tomatoes and fresh spinach. One pan, a few minutes, and dinner feels quietly luxurious.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 380 cal
• 36g protein
• 8g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1.5 lb large raw shrimp peeled and deveined
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/3 cup sun-dried tomatoes
• 3 cups fresh spinach
• 5 garlic cloves
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp butter
• 1.5 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp chopped fresh parsley
• 1 tsp lemon zest

Instructions

1. 1Pat the shrimp completely dry and season with salt, black pepper, and half the Italian seasoning. Heat olive oil in a large skillet over medium-high heat.
2. 2Add the shrimp in a single layer and cook 1 to 2 minutes per side until just pink and opaque. Transfer immediately to a clean plate to avoid overcooking.
3. 3Reduce heat to medium. Melt the butter in the same skillet, then add minced garlic and red pepper flakes. Cook 45 seconds until fragrant but not browned.
4. 4Stir in the chopped sun-dried tomatoes and remaining Italian seasoning. Pour in the chicken broth and scrape up any flavorful bits from the bottom.
5. 5Pour in the heavy cream and bring to a gentle simmer. Let the sauce reduce and thicken for 3 to 4 minutes, stirring occasionally.
6. 6Stir in the grated Parmesan until melted and the sauce is smooth and glossy. Fold in the fresh spinach and cook just until wilted, about 1 minute.
7. 7Return the cooked shrimp to the skillet along with any accumulated juices. Toss gently to coat and warm through for 1 minute.
8. 8Finish with lemon zest and chopped parsley. Taste for seasoning and serve immediately straight from the skillet for a low-carb Tuscan dinner.