Description
A creamy, garlicky Low-Carb Shrimp Tuscan Bake made with tender shrimp, spinach, tomatoes, and melted cheese. This keto-friendly seafood dinner is rich, satisfying, and ready in about 30 minutes.
Ingredients
- 1 pound raw large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3 cups fresh baby spinach
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 3/4 cup heavy cream
- 1/4 cup cream cheese, softened
- 1/3 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 400°F and lightly grease a medium baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute, then add tomatoes and spinach. Cook until spinach wilts.
3. Stir in heavy cream, cream cheese, Parmesan, Italian seasoning, paprika, and red pepper flakes if using. Simmer 3–4 minutes until slightly thickened.
4. Arrange shrimp in a single layer in the baking dish and season with salt and pepper.
5. Pour cream sauce evenly over shrimp and gently toss to coat.
6. Sprinkle mozzarella over the top and bake uncovered for 12–15 minutes until shrimp are pink and cheese is bubbly and lightly golden.
7. Garnish with fresh parsley and serve hot.
Notes
Do not overbake; shrimp cook quickly and can become rubbery.
Pairs well with cauliflower rice, zucchini noodles, or roasted vegetables.
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 710mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg