Low-Carb Shrimp Tuscan Bake
Juicy shrimp baked in a creamy Tuscan-inspired sauce with cherry tomatoes and fresh spinach, perfect for cozy gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 1 pound raw large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3 cups fresh baby spinach
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes (optional)
- Salt to taste
- Black pepper to taste
- ¾ cup heavy cream
- ¼ cup cream cheese, softened
- ⅓ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 400°F and lightly grease a medium baking dish with non-stick spray or olive oil.
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the halved cherry tomatoes and fresh spinach to the skillet, cooking until the spinach wilts, approximately 3-5 minutes.
- Stir in the heavy cream, softened cream cheese, grated Parmesan, dried Italian seasoning, paprika, and optional red pepper flakes. Continue to simmer for 3–4 minutes until the sauce slightly thickens, stirring occasionally.
- Arrange the shrimp in a single layer in the prepared baking dish, seasoning with salt and pepper.
- Pour the creamy tomato-spinach sauce evenly over the shrimp and gently toss to coat.
- Sprinkle the shredded mozzarella over the top of the shrimp mixture, then bake uncovered for 12–15 minutes, until the shrimp are pink, and the cheese is bubbly and lightly golden.
- Garnish with chopped fresh parsley and serve hot.
Notes
For proper refrigerator storage, transfer any leftovers to an airtight container, and enjoy them within 3-4 days. If frozen, place in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating.