Enjoy a creamy, keto seafood dinner with this Low-Carb Shrimp Tuscan Bake. Perfect for quick weeknight meals or special occasions! 153 chars
Ingredients
Scale
1 pound of shrimp, peeled and deveined
1 cup of heavy cream
1 cup of frozen spinach
1/2 cup of sun-dried tomatoes, chopped
1 cup of Parmesan cheese, grated
2 cloves of garlic, minced
2 tablespoons of olive oil
1 tablespoon of Italian seasoning
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant.
Add the peeled and deveined shrimp to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turns pink.
Add 1 cup of frozen spinach and 1/2 cup of chopped sun-dried tomatoes to the skillet. Stir well to combine and allow to simmer for a few more minutes.
Lower the heat and slowly pour in 1 cup of heavy cream while stirring regularly. Add 1 cup of grated Parmesan cheese and 1 tablespoon of Italian seasoning. Mix until creamy.
Pour the mixture into a greased baking dish, spreading it evenly.
Bake in the preheated oven for 15-20 minutes or until bubbling and golden on top.
Let cool for a few minutes before serving. Enjoy with a crisp green salad or cauliflower rice.
Notes
This Low-Carb Shrimp Tuscan Bake is a sensational creamy keto seafood dinner that satisfies your taste buds while aligning beautifully with your nutritional needs.
