Low Carb Shrimp Tuscan Bake (Printable Version)
Creamy Tuscan-style shrimp with sun-dried tomatoes, spinach, and Italian herbs. Rich flavor, low carb, ready in 40 minutes.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 2 cups fresh spinach, chopped
03 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
→ Dairy
06 - 3/4 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
→ Fats & Oils
09 - 2 tbsp olive oil, plus extra for greasing
→ Seasonings
10 - 1 tsp dried Italian herbs
11 - 1/2 tsp red pepper flakes
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
# Directions:
01 - Preheat oven to 400°F. Lightly grease a medium baking dish with olive oil.
02 - Heat 2 tbsp olive oil in a large skillet over medium heat. Cook onions until translucent, about 3 minutes. Add garlic and cook for 1 minute more.
03 - Stir in sun-dried tomatoes and spinach. Sauté until spinach is wilted, approximately 2 minutes.
04 - Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese, Italian herbs, red pepper flakes, salt, and black pepper. Simmer for 2–3 minutes until sauce thickens slightly.
05 - Add shrimp to the skillet, stirring to coat thoroughly with the sauce. Remove from heat.
06 - Transfer the entire mixture to the prepared baking dish. Top evenly with shredded mozzarella cheese.
07 - Bake uncovered for 15–18 minutes until shrimp are pink and cheese is melted and bubbly.
08 - Serve hot, garnished with extra Parmesan cheese or chopped parsley if desired.
# Expert Advice:
01 -
- Everything happens in one pan and one baking dish, so cleanup is practically nonexistent
- The sauce clings to every shrimp like a warm hug, and nobody has to know it took thirty minutes
02 -
- Overcooked shrimp turn into rubber, so pull them the second they're pink and curling
- The sauce continues thickening in the oven, so don't panic if it looks a little loose in the pan
03 -
- Pat your shrimp completely dry or they'll water down your gorgeous sauce
- Use freshly grated Parmesan instead of the pre-grated stuff in a tub