Low-Carb Shrimp Tuscan Bake
A warm and creamy bake filled with juicy shrimp, zesty sun-dried tomatoes, and vibrant spinach, perfect for a comforting low-carb meal.
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined Fresh shrimp for best flavor.
- 1 cup heavy cream Can be substituted with lighter cream.
- 1/2 cup butter For sautéing garlic.
- 2 cups spinach, fresh or frozen Fresh spinach preferred for flavor.
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese Use more for extra cheesiness.
- 2 cloves garlic, minced Adds aroma and flavor.
- Salt and pepper to taste Season to preference.
- Italian seasoning to taste Adjust according to preference.
- Fresh basil for garnish Adds freshness when serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, melt the butter and add the minced garlic. Cook until fragrant.
- Pour in the heavy cream and bring the mixture to a simmer.
- Stir in the spinach and sun-dried tomatoes, cooking until the spinach has wilted.
- Season the sauce with salt, pepper, and Italian seasoning.
- In a baking dish, arrange the shrimp and pour the cream mixture over them.
- Sprinkle with a generous amount of Parmesan cheese.
- Bake for 20 minutes or until the shrimp are cooked through.
- Garnish with fresh basil before serving.
Notes
This dish serves best warm. Pair with a fresh salad or low-carb bread for a complete meal. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.