This high-protein creamy Tuscan shrimp is rich, garlicky, and packed with flavor. Juicy shrimp simmer in a creamy sauce with spinach, tomatoes, and Italian herbs for a restaurant-quality meal that delivers 32 g of protein and only 6 g net carbs per serving.
Low-carb, sugar-free, and perfect for a quick weeknight dinner.
Why you’ll love this dish
- 32g protein per serving — a complete high-protein meal
- Only 6g net carbs and fully sugar-free
- Creamy Tuscan flavors with garlic, spinach, and tomatoes
- Ready in about 25 minutes
- One-pan meal with easy cleanup
- Restaurant-quality taste at home
Health notes
- High protein: Shrimp delivers a big protein boost with very little fat.
- Low carb: No pasta or rice — just shrimp, vegetables, and a creamy sauce.
- Sugar-free: No added sugar in the sauce or seasoning.
- Quick: From stove to table in under 30 minutes.
Key element — don’t overcook the shrimp
Shrimp cook very quickly. Remove them from the heat as soon as they turn pink and opaque to keep them tender and juicy.
Ingredients
Shrimp & sauce
- 1½ lbs (680g) large shrimp, peeled and deveined
- 1 Tbsp olive oil or butter
- 4 garlic cloves, minced
- ½ cup sun-dried tomatoes (oil-packed, drained and chopped) or cherry tomatoes
- 1 cup heavy cream or full-fat coconut cream
- ½ cup chicken broth or seafood stock
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and black pepper to taste
- Optional: red pepper flakes for heat
- Fresh parsley for garnish
Swaps
- Higher protein: Add a scoop of unflavored collagen or extra Parmesan.
- Dairy-free: Use coconut cream and dairy-free Parmesan-style cheese.
- Extra vegetables: Stir in mushrooms or zucchini with the spinach.
- Chicken version: Swap shrimp for cubed chicken breast (cook a few minutes longer).
Instructions
| 1 | Season the shrimp. Pat the shrimp dry and season lightly with salt, pepper, and paprika. |
| 2 | Sear the shrimp. Heat the oil or butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side until just pink. Remove to a plate. |
| 3 | Build the sauce. In the same skillet, add the garlic and cook 30 seconds until fragrant. Stir in the sun-dried (or cherry) tomatoes, Italian seasoning, and red pepper flakes if using. Pour in the cream and broth, then simmer 2–3 minutes until slightly thickened. |
| 4 | Finish the dish. Stir in the Parmesan until melted. Add the spinach and cook until wilted. Return the shrimp to the pan and warm through for 1 minute. Taste and adjust seasoning. Garnish with parsley and serve immediately. |
Pro tips
- Pat the shrimp very dry so they sear instead of steam.
- Do not overcook the shrimp — they continue cooking slightly in the hot sauce.
- For a thicker sauce, simmer a minute longer or add a bit more Parmesan.
- Serve over cauliflower rice, zucchini noodles, or with a side of crusty low-carb bread.
- This dish reheats well for leftovers the next day.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 310 |
| Protein | 32g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 16g |
| Sodium | 620mg |
Estimates based on shrimp, cream, Parmesan, and vegetables. Exact numbers vary with shrimp size and cream brand.
Variations
Spicy Tuscan
Add extra red pepper flakes or a pinch of cayenne for heat.
Extra creamy
Stir in 2 oz cream cheese at the end for an even richer sauce.
Chicken Tuscan
Replace the shrimp with bite-sized chicken pieces and cook until fully done before building the sauce.
Mushroom version
Sauté sliced mushrooms with the garlic for extra depth and texture.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store covered |
| Freezer | Up to 1 month | Sauce may separate slightly; reheat gently |
| Reheat | Stovetop or microwave | Warm gently to avoid toughening the shrimp |