Servings: 4
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
- 1 ½ lbs (about 700g) large shrimp, peeled and deveined
- 2 Tbsp olive oil or butter
- 5 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3 cups baby spinach leaves
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup grated Parmesan cheese
- ½ tsp crushed red pepper flakes (optional for heat)
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & black pepper to taste
- 1 Tbsp lemon juice
- Fresh basil or parsley for garnish
Instructions
1. Prepare the Shrimp
- Rinse and pat dry the shrimp with paper towels.
- Season lightly with salt, pepper, and paprika.
- Set aside while you heat the pan.
2. Cook the Shrimp
- In a large skillet, heat 1 tablespoon of olive oil (or butter) over medium-high heat.
- Add shrimp in a single layer and sear for about 1–2 minutes per side, until pink and slightly golden.
- Remove the shrimp from the skillet and set aside.
3. Make the Garlic Base
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add minced garlic and sauté for 30 seconds until fragrant (don’t let it brown).
- Toss in the halved cherry tomatoes and cook until they soften and release their juices — about 3–4 minutes.
4. Create the Creamy Sauce
- Lower the heat to medium.
- Pour in the heavy cream and stir gently, scraping up any bits from the bottom of the pan.
- Add Parmesan cheese, Italian seasoning, and crushed red pepper flakes.
- Let it simmer for 2–3 minutes until it slightly thickens.
5. Add Spinach
- Stir in the baby spinach and allow it to wilt into the sauce (about 1 minute).
- Add lemon juice for brightness — this enhances the richness and balances the creaminess.
6. Combine Shrimp and Sauce
- Return the shrimp to the pan, tossing to coat evenly in the creamy sauce.
- Simmer for another 2 minutes until everything is heated through and the sauce is velvety.
7. Serve
- Garnish with fresh chopped parsley or basil and extra Parmesan on top.
- Serve immediately over:
- Zucchini noodles (keto option)
- Cauliflower rice
- Spaghetti or linguine (for non-keto eaters)
- Or simply enjoy on its own!
Tips & Variations
💡 For a lighter version:
Use half-and-half or fat-free evaporated milk instead of heavy cream, and reduce the Parmesan slightly.
💡 For extra protein:
Add cooked chicken breast pieces or white beans along with shrimp.
💡 To meal prep:
This dish stores well for up to 3 days in an airtight container. Gently reheat on low heat; add a splash of milk or broth to loosen the sauce.
💡 Flavor boosters:
Add ¼ cup white wine or chicken broth to deglaze the pan after cooking the tomatoes for a deeper flavor.
Nutritional Info (Per Serving)
(Approximate — may vary based on ingredients used)
- Calories: 410 kcal
- Protein: 38g
- Fat: 26g
- Carbs: 6g net
- Fiber: 1g
