Low-Carb Shrimp Tuscan Bake
A delicious and satisfying low-carb dish combining creamy sauce, sun-dried tomatoes, and fresh spinach with tender shrimp, all baked to perfection in just 30 minutes.
Ingredients
For the Shrimp Marinade
- 1.5 pounds large raw shrimp, peeled and deveined, tails off
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
For the Sauce
- 2 tablespoons unsalted butter
- 0.5 medium yellow onion, finely diced
- 6 cloves garlic, minced
- 0.5 cup dry white wine (or chicken broth)
- 1.5 cups heavy whipping cream
- 0.5 cup low sodium chicken broth
- 0.5 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups fresh baby spinach, roughly chopped
- 0.5 cup freshly grated Parmesan cheese, plus more for topping
- 1 tablespoon fresh lemon juice
- 1 medium zest of lemon
- 0.5 cup shredded whole milk mozzarella cheese
- 0.25 cup freshly grated Parmesan cheese
Instructions
Preparation
- Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish with cooking spray.
- In a large bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, Italian seasoning, salt, black pepper, and cayenne until evenly coated.
Cooking
- Melt the butter in a large oven-safe skillet or saucepan over medium heat. Sauté the onion until softened, then add the garlic and cook for 1 minute.
- Deglaze the pan with the white wine (or chicken broth), letting it simmer for 1-2 minutes.
- Pour in the heavy cream and chicken broth, and stir in the sun-dried tomatoes, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Bring the sauce to a gentle simmer and cook for 4-5 minutes, stirring occasionally, until thickened.
- Stir the fresh baby spinach into the sauce and cook for 1-2 minutes until wilted. Remove from heat and stir in the grated Parmesan cheese, lemon juice, and lemon zest until fully melted and the sauce is smooth.
- Pour the Tuscan cream sauce into the prepared baking dish, spreading it evenly across the bottom. Arrange the seasoned shrimp in a single layer on top of the sauce, pressing them down slightly so they’re nestled into the creamy mixture.
- Sprinkle the shredded mozzarella and remaining Parmesan cheese evenly over the shrimp and sauce.
- Place the baking dish in the preheated oven and bake uncovered for 15-18 minutes, until the shrimp are pink and fully cooked through, the sauce is bubbling around the edges, and the cheese on top is melted and lightly golden.
- Remove the Low-Carb Shrimp Tuscan Bake from the oven and let it rest for 3-5 minutes. Garnish generously with freshly chopped basil or parsley, and serve hot directly from the baking dish.
Notes
Store leftovers in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To reheat, gently warm the dish in the oven or microwave until heated through. If the sauce appears too thick after refrigeration, you can add a splash of broth to loosen it up.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 10gProtein: 32gFat: 35gSaturated Fat: 20gSodium: 850mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!