Low Carb Shrimp Tuscan Bake (Printable)

Creamy Tuscan-style shrimp with sun-dried tomatoes and spinach in a garlic parmesan sauce. Low carb, gluten-free Italian dish ready in 40 minutes.

# 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

# Directions:

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 -
  • Its the kind of dinner that looks impressive but comes together in under 15 minutes of active work
  • The sun-dried tomatoes add this incredible umami punch that makes every bite feel restaurant-quality
  • You get all the comfort of creamy pasta without the heavy carbs, perfect for those nights you want something indulgent that still lets you feel good afterward
02 -
  • Overcooked shrimp become rubbery and sad, so pull this from the oven the moment they turn pink and curled
  • The sauce continues thickening as it bakes, so dont panic if it looks slightly thin in the skillet
  • If your sun-dried tomatoes are super dry, plump them in hot water for 5 minutes before slicing
03 -
  • Room temperature shrimp cook more evenly, so take them out of the fridge 15 minutes before starting
  • Grate your own Parmesan right before adding it, it melts so much better than the pre-grated stuff

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