Keto Tuscan Shrimp with Zoodles

Tuscan-inspired plates often lean on sun-dried tomatoes, garlic, and greens for rustic depth. This keto skillet sears shrimp, then folds them into a quick cream sauce with spinach and Parmesan over zucchini noodles.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 410 cal
• 38g protein
• 12g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1 1/2 lb large shrimp, peeled and deveined
• 4 medium zucchini, spiralized into noodles
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 3 cups fresh spinach
• 4 garlic cloves, minced
• 1 1/2 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper
• 3/4 cup Parmesan cheese, finely grated
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves
• 4 lemon wedges

Instructions

1. 1Pat the shrimp completely dry and season both sides with salt, black pepper, and smoked paprika so they sear instead of steam.
2. 2Heat olive oil in a large deep skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook 2 minutes per side until pink and lightly curled. Transfer to a plate.
3. 3Reduce heat to medium. Melt butter in the same skillet, then add minced garlic and cook 30 to 45 seconds until fragrant but not browned.
4. 4Stir in chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper. Cook 1 minute so the tomatoes bloom in the fat.
5. 5Pour in chicken broth and heavy cream, scraping up any browned bits from the pan. Bring to a gentle simmer and cook 3 to 4 minutes until the sauce slightly thickens and coats the back of a spoon.
6. 6Add spinach and stir until just wilted, about 1 to 2 minutes. The greens should stay bright, not gray.
7. 7Stir in most of the Parmesan until melted and the sauce turns silky. Taste and adjust salt if needed.
8. 8Add the zucchini noodles and toss gently for 2 to 3 minutes until they soften slightly but still have a firm, al dente bite. Do not overcook or they release too much water.
9. 9Return the shrimp and any juices to the skillet. Toss everything together for 1 minute to rewarm the shrimp in the sauce.
10. 10Finish with remaining Parmesan and torn basil. Serve immediately with lemon wedges for squeezing over each bowl.