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Keto Tuscan Shrimp Skillet - Creamy, Flavor-Packed, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons olive oil (use some oil from the sun-dried tomatoes if packed in oil)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 1/2 cup sun-dried tomatoes, chopped (drained if in oil)
  • 1 cup cherry tomatoes, halved (optional but adds freshness)
  • 1 teaspoon Italian seasoning or a mix of dried basil and oregano
  • 3/4 cup heavy cream
  • 1/2 cup chicken or vegetable broth (low sodium)
  • 3/4 cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped (for garnish)
  • Optional: 1/4 teaspoon xanthan gum for extra sauce thickness

Method
 

  1. Pat the shrimp dry. Season lightly with salt and pepper. Dry shrimp sear better and release less water.
  2. Heat the pan. In a large skillet over medium-high heat, add olive oil and 1 tablespoon butter. When hot and shimmering, add the shrimp in a single layer.
  3. Sear the shrimp. Cook 1–2 minutes per side until pink and just opaque. Remove to a plate. Don’t overcook; they’ll finish in the sauce.
  4. Sauté aromatics. Lower heat to medium. Add remaining 1 tablespoon butter, garlic, and red pepper flakes. Cook 30 seconds until fragrant.
  5. Build the base. Stir in sun-dried tomatoes and Italian seasoning. If using cherry tomatoes, add them now. Cook 1–2 minutes until they start to soften.
  6. Add liquids. Pour in broth and scrape up any browned bits. Simmer 2 minutes to reduce slightly.
  7. Make it creamy. Stir in heavy cream. Bring to a gentle simmer, then sprinkle in Parmesan. Stir until smooth. If you prefer a thicker sauce, lightly sprinkle xanthan gum over the surface and whisk in. Use sparingly.
  8. Add greens. Fold in spinach and cook until just wilted, about 1 minute.
  9. Finish with shrimp. Return shrimp and any juices to the pan. Toss in the sauce for 1–2 minutes. Add lemon juice, then taste and adjust salt and pepper.
  10. Serve hot. Garnish with fresh basil or parsley. Pair with zucchini noodles, spaghetti squash, or sautéed greens.