Print
These Tuscan shrimp have an amazing creamy garlic butter sauce with sun-dried tomatoes, basil, and spinach. This quick and easy recipe is low-carb keto. 

Creamy Tuscan Shrimp

This creamy garlic Tuscan shrimp recipe with sun-dried tomatoes, spinach, and basil is rich, decadent, and ready in about 15 minutes! Great served over pasta or mashed potatoes.

Course Main Course
Cuisine American
Keyword creamy garlic butter Tuscan shrimp, creamy garlic shrimp, creamy Tuscan shrimp
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Salt & Lavender

Ingredients

  • 1 pound shrimp (I used 31-40 count size) thawed & peeled
  • 2 tablespoons butter
  • 1 teaspoon flour
  • 4-5 cloves garlic minced
  • 1 cup heavy/whipping cream
  • 1/2 teaspoon lemon juice
  • 2 dashes Italian seasoning
  • 1/4 cup sun-dried tomatoes chopped or julienned 
  • 1 cup (packed) fresh baby spinach
  • Handful fresh basil cut into thin strips
  • Salt & pepper to taste

Instructions

  1. Melt the butter on medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth. 
  2. Add the garlic and cook for about 30 seconds or until fragrant.
  3. Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much. 
  4. Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them. 

  5. Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. I like to squeeze extra lemon juice over top when serving (up to you). You could also grate some fresh parmesan over top if you wish.

Recipe Notes