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–+ servings
Low-Carb Shrimp Tuscan Bake

Irresistibly Creamy Low-Carb Shrimp Tuscan Bake Delight

This Low-Carb Shrimp Tuscan Bake is a creamy, comforting dish that is quick to prepare and perfect for keto diets.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • ¾ cup heavy cream A creamy base that adds richness to the sauce.
  • ¼ cup cream cheese, softened Thickens the sauce while enhancing creaminess.
  • ⅓ cup grated Parmesan cheese Adds a delightful flavor, can be replaced with Pecorino Romano.
  • 1 teaspoon dried Italian seasoning A blend of herbs for depth; fresh herbs can amplify the flavor.
  • 1 teaspoon paprika Introduces smokiness; optional for adding extra flavor.
  • ½ teaspoon crushed red pepper flakes For a bit of heat; adjust to personal spice preference.
  • Salt and black pepper Essential for seasoning; personalize according to your taste.
For the Main Dish
  • 1 pound raw large shrimp The star protein providing rich flavor; ensure they are fresh and pat them dry.
  • 2 tablespoons olive oil Used for sautéing; enhances the overall flavor of the dish.
  • 4 cloves garlic, minced Adds pungency and depth; fresh garlic is ideal for maximum flavor.
  • 1 cup cherry tomatoes, halved Offers sweetness and acidity; diced canned tomatoes can be used if necessary.
  • 3 cups fresh baby spinach Provides nutrition and a vibrant pop of color, wilts beautifully when cooked.
For Topping
  • 1 cup shredded mozzarella cheese Melts beautifully, creating a golden crust over the shrimp bake.
  • Fresh parsley, chopped For garnish; adds freshness and color; consider basil or chives as alternatives.

Equipment

  • large skillet
  • baking dish
  • Oven

Method
 

Step-by-Step Instructions for Low-Carb Shrimp Tuscan Bake
  1. Preheat your oven to 400°F (200°C) and lightly grease a medium baking dish with non-stick spray or olive oil.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant and lightly golden.
  3. Stir in 1 cup of halved cherry tomatoes and 3 cups of fresh baby spinach into the skillet. Cook for about 3–4 minutes until the spinach wilts.
  4. Lower the heat and pour in ¾ cup of heavy cream and ¼ cup of softened cream cheese, stirring until smooth. Add in ⅓ cup of grated Parmesan cheese, 1 teaspoon of dried Italian seasoning, 1 teaspoon of paprika, and ½ teaspoon of crushed red pepper flakes. Simmer for about 3–4 minutes.
  5. Arrange 1 pound of raw large shrimp in a single layer in the greased baking dish. Season with salt and black pepper.
  6. Pour the sauce over the arranged shrimp and gently toss to coat them evenly.
  7. Sprinkle 1 cup of shredded mozzarella cheese on top. Bake uncovered for 12–15 minutes until shrimp are pink and cheese is bubbly.
  8. Remove from oven, let it rest for a minute, and garnish with chopped fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Adjust the crushed red pepper flakes to your spice preference; frozen shrimp can be used but must be thawed properly before cooking.

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