Low Carb Shrimp Tuscan Bake (Printable)
Creamy shrimp bake with sun-dried tomatoes, spinach, and Italian herbs. Rich flavor, low carbs, ready in 40 minutes.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 2 cups fresh spinach, chopped
03 - 1/2 cup sun-dried tomatoes packed in oil, 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 the 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 the sauce thickens slightly.
05 - Add shrimp to the skillet, stirring to coat them with the sauce. Remove from heat.
06 - Transfer the entire mixture to the prepared baking dish. Top 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 -
- You get all the rich, creamy satisfaction of a Tuscan pasta bake without the post-meal carb crash
- The shrimp cook perfectly in the sauce, staying tender while absorbing incredible flavor
02 -
- Overcooked shrimp become rubbery fast, so pull them from heat as soon as they turn pink
- Let the dish rest for 5 minutes after baking, otherwise the sauce will be too thin to serve nicely
03 -
- Pat your shrimp completely dry before adding them to the sauce, otherwise excess water makes the cream separate
- Buy sun-dried tomatoes in oil rather than dry ones, they rehydrate beautifully in the cream