Creamy Tuscan Shrimp is a low carb dinner the entire family will devour. Juicy shrimp, creamy sauce, plump tomatoes, and seasoned beautifully. You can quickly make this Tuscan garlic shrimp with just 10 ingredients and in under15 minutes!

Cooking shrimp is super easy, and it makes for a fantastic dinner and lunch option for all occasions. It doesn’t matter if you just are looking for a quick idea to feed the family or if you are hosting an event. Shrimp is always a favorite, and it’s next to impossible to mess up!

If you haven’t cooked with shrimp a lot or at all, don’t worry! It’s so much easier than you could ever imagine. This creamy Tuscan shrimp is a great meal for a beginner too, so don’t be afraid to dive in there and get busy.


  • Olive oil: While you can use other oils if you’d rather, I prefer cooking shrimp in olive oil. It tastes great and cooks perfectly.
  • Butter: Using butter not only adds healthy fat to the Tuscan shrimp, but it also enhances the flavor too. Yum!
  • Shrimp: You will need to make sure the shrimp has been peeled, deveined, and the tails have been removed. It’s much easier to eat without the tails in this dish.
  • Salt & pepper: Just add as much salt and pepper as you like.
  • Cloves garlic: When it comes to Italian cooking, you can’t go wrong with adding lots of yummy garlic!
  • Tomatoes: You can use cherry, grape, or even sundried tomatoes with this Tuscan butter shrimp. They all offer a delicious sweetness that makes it taste even better.
  • Baby spinach: I love the look and pop of color of using baby spinach, not to mention all the nutrients you from it too.
  • Heavy cream: The Tuscan shrimp gets all its creaminess from the heavy cream! Once you try it, you’ll see it’s an incredible dish you can’t help but fall in love with.
  • Freshly grated Parmesan: You could use packaged Parmesan, but it tastes so much better when you freshly grate it instead.
  • Basil: Either basil or parsley make a delightful garnish and vibrant flavor to the shrimp dinner.


I can’t wait for you to try this keto Tuscan shrimp! Start by heating the oil with the butter in a skillet. After the oil and butter mixture is really hot, add the shrimp and season with salt and pepper. Cook each side for 1 minute.

Put the garlic, tomatoes, and spinach in the skillet and saute for 1 minute.

Pour in the heavy cream, parmesan, and basil then reduce heat to medium. Simmer for 2-3 minutes or until the sauce has thickened. Serve warm and enjoy!


Yes, you can easily swap fresh shrimp for frozen shrimp. You will just need to thaw it in cool water. Typically, it will be defrosted in around 15 minutes. It’s important that you never try to thaw the shrimp with warm or hot water. It should always be cool or cold water.


Allow the Tuscan shrimp to cool down all the way, then place it in an airtight container. It should be kept in the refrigerator until ready to warm up. It will last 3-4 days in the fridge.

Never freeze the shrimp recipe, or the sauce will separate and it won’t look or taste too good.


Reheat the creamy shrimp in a skillet with medium heat. It just takes a few minutes to warm up. Keep a close watch on it and don’t heat it too long or the shrimp will become tough.

You can also warm the shrimp up in the microwave if you don’t have access to a stove. Just warm it for a minute or so and check it. You’ll need to check it often because it can become rubbery if cooked too long.

4.81 from 81 votes

Creamy Tuscan Shrimp (Keto friendly)

Creamy Tuscan Shrimp is a low carb dinner the entire family will devour. Juicy shrimp, creamy sauce, plump tomatoes, and seasoned beautifully. You can quickly make this Tuscan garlic shrimp with just 10 ingredients and in a matter of minutes.
Prep0 minutes
Cook15 minutes
Total15 minutes
Servings 4 servings



  • Heat oil and butter in a large skillet over medium-high heat. Once the oil is super hot and the butter has melted, add the shrimp and a generous sprinkle of salt & pepper, sautee for 1 minute.
  • Remove shrimp from pan and set aside then add the garlic, tomatoes, and spinach to the same pan. Saute for 1 minute or until the garlic is fragrant.
  • Stir in the heavy cream, parmesan cheese, and basil. Reduce heat to medium and simmer until sauce is slightly reduced about 2-3 minutes. Return the shrimp to the pan and stir to combine. Taste and adjust salt if needed.



Serving: 1serving, Calories: 422kcal, Carbohydrates: 5g, Protein: 28g, Fat: 33g, Saturated Fat: 16g, Cholesterol: 367mg, Sodium: 1066mg, Potassium: 340mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3230IU, Vitamin C: 20mg, Calcium: 293mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Italian
Keyword: creamy, dinner, easy, keto, shrimp
like this recipe? Rate & Comment below!


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  1. This is excellent. We all had seconds. If you make 2x the portion it is 2 pounds of shrimp, a whole bag of spinach, half a stick of butter, 1 pint of cherry tomatoes, and no waste. It is easy to make in one pan quickly and if placed over riced cauliflower is excellent. It deserves 5 stars and busy parents as well as school and college students should try this.

  2. I’ve made this with shrimp and with shrimp and scallops. It’s delicious, filling, easy to make and everyone loves it. I do add more spinach than the recipe calls for,I just love lots of spinach 😂. Awesome recipe, takes just minutes to make, highly recommend!

  3. This is my new go-to whenever I have guests for dinner. Everyone raves over it. We’ve subbed the spinach for Kale and often use plant-based cream. Sometimes I’ll spice it up with red pepper flakes or will use truffle oil to sear the shrimp. It’s really versatile and yummy every time. I highly recommend this recipe!

    1. Sounds good! We’re glad that you like this recipe a lot.

  4. This is my favorite dish. The creamy, beautiful dish is delicious!

  5. Best shrimp dish I have ever made! Fresh Gulf shrimp!

  6. This was delicious and super easy. I had to do one thing, and that was to add cornstarch at the end . My husband said “you can definitely make this one again. I’m ready for Tuscany”.

  7. I’ve made this twice. First time was with fresh gulf shrimp. It was amazing. I actually had to use canned spinach. The sauce was kinda green color, but wasn’t a big deal. My 5 and 7 year old boys ate it like it was McDonald’s or something. I just made it with chicken (and fresh spinach) and it was amazing. Color was spot on with the webpage. I’ve added fire roasted red bell peppers both times and it’s so good. I put it over shirataki noodles for a low carb meal.

  8. Loved this!!
    Will be making this again!! Perfect!!

  9. Looks like a great recipe but I can’t handle that much sodium due to doctor’s orders. How can I cut the sodium way back?

  10. This is an amazing recipe. I’ve even used it with chicken breasts and am thinking it would work with pork tenderloin medallions.

  11. Wonderful recipe! Made with sun dried tomatoes. Will become a regular dish at our home.

  12. Absolutely delicious! Just like a restaurant would serve! My husband loved it! Tomorrow evening I will warm it up and serve over pasta for him. (I am a Keto gal.)

  13. I make this over and over again. Sometimes with a twist and serve it over pasta. Everyone loves it including my Abuela who dislikes pasta. My wife requests this regularly.

    I tend to add more cheese, tomatoes, garlic and we’ll most of the ingredients. I put a little bit of Dominican oregano, a pinch of paprika, etc but it’s always delicious! I’m so thankful for this recipe.

  14. First time to make this dish and for company. This is a 5*****+ recipe. So delicious. Since I love both cooked cherry tomatoes and sun-dried tomatoes, I added both to this dish and the flavors were incredible! Served with mashed cauliflower and snap peas. This was certainly a hit and thank goodness I had leftovers to enjoy again. Thank you for posting such a wonderful recipe!

  15. Omg I made this and it is amazing! I added a bit more parm (cuz I’m a cheese freak lol) can’t say enough good things about this recipe!!

    1. Love this and qill definitelybe making it again..however if you are trying to watch how many carbs you eat, i recommend scanning the ingredients you put in because this definitely has morw than 5 grams.

  16. It was very tasty with a little tang to it from the tomatoes and seasoning.

  17. Easy to make and tastes really good! My picky daughter even liked it.

    1. You’re right it’s not traditionally done in Italian cuisine but in the end you eat what you like! Add that cheese to your shrimp, and then pair it with red wine if you don’t like white 🙂

  18. Italians don’t usually put Parmesan cheese on seafood – I find it strange, too. But thanks for the rest of the recipe! 🙂

    1. I disagree! Parmigiana is awesome on Shrimp and seafood!! Shrimp Scampi, Shrimp Alfredo, Scallops etc!!
      This recipe is very good!! PS… I am Italian!!

      1. I agree. Risotta with shrimp and Parmesan is so good too. Parmesan (as long as it’s the good stuff) can go on any Italian dish pretty much LOL

  19. Delicious…. I will definitely make this recipe again… Maybe add a few baby Bella mushrooms & a few more tomatoes.😉

  20. This recipe was super easy and it tasted amazing!!! I hate to cook, but because this recipe was so easy and the ingredients were not over the top hard to find I decided to give it a shot. I used sun-dried tomatoes to give the tomato taste that extra sharp bite. I am glad I did. Thank you so much!!

  21. This recipe is amazing! I made it before and this time I doubled the recipe and the fam loves it!