Low Carb Shrimp Tuscan Bake (Printable)
Creamy, flavorful shrimp with sun-dried tomatoes, spinach, and Italian herbs baked to perfection
# What You’ll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 2 cups fresh spinach, chopped
03 - 1/2 cup sun-dried tomatoes, drained and sliced
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
→ Dairy
06 - 3/4 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
→ Fats & Oils
09 - 2 tbsp olive oil (plus extra for greasing)
→ Seasonings
10 - 1 tsp dried Italian herbs
11 - 1/2 tsp red pepper flakes
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a medium baking dish with olive oil.
02 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more.
03 - Add sun-dried tomatoes and spinach to the skillet. Sauté until spinach is wilted, about 2 minutes.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, Italian herbs, red pepper flakes, salt, and black pepper. Simmer for 2–3 minutes until sauce thickens slightly.
05 - Add shrimp to the skillet, stirring to coat with sauce. Remove from heat.
06 - Transfer mixture to prepared baking dish. Top evenly with shredded mozzarella.
07 - Bake uncovered for 15–18 minutes until shrimp are pink and cheese is melted and bubbly.
08 - Serve hot, garnished with extra Parmesan or chopped parsley if desired.
# Expert Tips:
01 -
- The sauce comes together in one pan, so you get all that concentrated flavor without restaurant-level effort
- Shrimp cook so gently in the creamy sauce that they stay tender never rubbery
02 -
- Overcooking shrimp in the oven makes them tough, so pull the dish out the moment they're pink throughout
- The sauce continues thickening as it bakes, so don't reduce it too much on the stovetop
03 -
- Pat your shrimp completely dry with paper towels before adding them to the sauce, this prevents the cream from breaking
- Let the dish rest for about five minutes after baking, the sauce sets up beautifully and makes serving so much easier