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–+ servings
Ultra close-up macro bubbling creamy garlic butter shrimp with sun-dried tomatoes and spinach

Creamy Tuscan Garlic Butter Shrimp

Plump, succulent seared shrimp bathed in a velvety garlic parmesan cream sauce loaded with tangy sun-dried tomatoes and tender wilted baby spinach. Made in one skillet in just 20 minutes, this restaurant-worthy dinner is low-carb, keto-friendly, and 100% Halal wholesome with alcohol-free savory deglazing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Quick Dinners, Seafood
Cuisine: Italian-American, Keto, Tuscan
Calories: 380
Ingredients Method Nutrition

Ingredients
  

Seared Garlic Shrimp
  • 1 1/2 lbs large raw shrimp peeled and deveined
  • 2 tbsp unsalted butter divided
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt and pepper to season shrimp
Velvety Tuscan Garlic Cream Sauce
  • 6 cloves fresh garlic finely minced
  • 1/2 cup sun-dried tomatoes julienned
  • 1/3 cup low-sodium broth for alcohol-free deglazing
  • 1 1/4 cups heavy whipping cream
  • 3 cups fresh baby spinach packed
  • 1/2 cup Parmigiano Reggiano freshly microplaned
  • 1 tbsp fresh lemon juice to brighten sauce
  • 1/4 cup fresh basil torn

Method
 

Step-by-Step Cooking Walkthrough
  1. Season & Dry Shrimp: Pat the peeled shrimp completely dry with paper towels (essential for a golden sear). Toss in a bowl with smoked paprika, salt, and black pepper.
  2. Sear the Shrimp: Heat 1 tablespoon butter and 1 tablespoon olive oil in a 12-inch heavy cast-iron skillet over medium-high heat. Add shrimp in a single layer and sear for 1 1/2 to 2 minutes per side until pink, opaque, and lightly browned. Transfer immediately to a warm plate (do not overcook).
  3. Sauté Aromatics & Deglaze: In the same skillet over medium heat, melt the remaining 1 tablespoon butter. Add minced garlic and julienned sun-dried tomatoes; sauté for 60 seconds until fragrant. Pour in the organic broth to deglaze the pan, scraping up all flavorful golden browned bits from the bottom.
  4. Build Velvet Cream: Reduce heat to medium-low and pour in the heavy cream. Bring to a gentle simmer for 2 to 3 minutes until slightly thickened. Stir in freshly grated Parmigiano Reggiano until melted and silky smooth.
  5. Wilt Spinach & Reunite: Add fresh baby spinach to the pan and gently fold for 1 to 2 minutes until wilted. Return the seared shrimp and their resting juices back into the bubbling sauce. Stir in fresh lemon juice and simmer for 1 final minute to warm through.
  6. Garnish & Serve: Scatter torn fresh basil leaves and cracked black pepper over the top. Serve immediately over al dente fettuccine, warm garlic bread, or riced cauliflower for a low-carb feast!

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 7gProtein: 29gFat: 26gSaturated Fat: 14gCholesterol: 220mgSodium: 620mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 35IUVitamin C: 20mgCalcium: 28mgIron: 18mg

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