Creamy low carb Tuscan shrimp

Creamy low carb Tuscan shrimp

A dreamy low carb shrimp recipe with a rich, garlicky white wine sauce, sun-dried tomatoes and spinach. After the first bite, you'll feel like you're basking in the Tuscan sun, and your family will wonder if you hired an Italian chef. It's low carb and delizioso!
April 16 2018 recipe by , photo by , nutritional review by in Recipes, Dinner, Meal

Creamy low carb Tuscan shrimp

A dreamy low carb shrimp recipe with a rich, garlicky white wine sauce, sun-dried tomatoes and spinach. After the first bite, you'll feel like you're basking in the Tuscan sun, and your family will wonder if you hired an Italian chef. It's low carb and delizioso!
USMetric
4 servingservings

Ingredients

  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 1 (4 oz.) 1 (110 g) yellow onion, choppedyellow onions, chopped
  • 2 oz. 55 g butter
  • 1½ lbs 650 g shrimp, peeled
  • 1¼ cups 300 ml heavy whipping cream
  • 3 tbsp 3 tbsp white wine
  • 1 oz. (½ cup) 28 g (120 ml) sun-dried tomatosun-dried tomatoes
  • 1 tbsp 1 tbsp Italian seasoning
  • 2 tbsp 2 tbsp fresh parsley
  • ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
  • 3 oz. (2¾ cups) 85 g (650 ml) baby spinach
  • salt and ground black pepper
  • 1 lb 450 g green asparagus
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Instructions

  1. In a large frying pan, sauté garlic and onion in butter until golden and translucent.
  2. Add shrimp and fry for a few minutes on each side if it is raw. It should be pink and opaque. Don't over-cook, or it can become dry and rubbery.
  3. Remove the shrimp but leave the onion in the pan. Set the shrimp aside; it will be added back to the pan after the next step.
  4. Add heavy cream, white wine, finely chopped sun-dried tomatoes and spices. Bring to a simmer. Add parmesan and lower the heat. Simmer for a few more minutes for a creamy consistency.
  5. Add parsley, spinach and shrimp and let simmer just until everything is warm.
  6. Clean, trim and chop the asparagus. Boil for a few minutes in lightly salted water and serve with the shrimp.

Tip!

Add a side of butter-fried mushrooms for a filling, low-carb addition to this already delicious meal!

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62 comments

  1. 51
    Sarah Hart
    February 5 2021
    This was very nice. I fried the asparagus in butter and threw it in along with some leftover cooked peas. This was twice as much prawn as I would normally eat, but I didn't need to eat again until lunch today, 24 hours later. I've often wondered if I don't eat enough at any one meal, as I often pick and look for snacks an hour or so after I've eaten. So - I'm going to try following your recipes (for one serving) and eating it all instead of saving half as I usually do.
  2. 52
    Linda
    February 17 2021
    Followed the instructions in the recipe and added mushrooms as suggested under the Tip subheading. This was absolutely a delicious recipe. Beautiful presentation and satisfying to eat!
    Reply: #53
  3. 53
    Reply to comment #52 by Linda
    Crystal Pullen Team Diet Doctor
    February 17 2021

    Followed the instructions in the recipe and added mushrooms as suggested under the Tip subheading. This was absolutely a delicious recipe. Beautiful presentation and satisfying to eat!

    Thank you for sharing your feedback! So glad you loved this one!

  4. 54
    JoAnn
    April 1 2021
    I made this for Ash Wednesday and it was a major hit with my family (we're 4; I calibrated for 6, and there were no left-overs). I added approx. 1/2 lb. of sliced butter-fried Button mushrooms (as suggested), used 1/2 can (approx 7 oz.) of Diced Tomatoes instead of the Sun-Dried kind (they're very expensive, so I never buy them), and tossed in some frozen cauliflower as well (I REALLY wanted to serve this over Jasmine Rice, but ... ). I didn't have Asparagus so I subbed Brussels Sprouts. I didn't have any Wine in the house, so I subbed Seasoned Rice Vinegar (I can see Apple Cider Vinegar working well with this recipe, too). I'm going to be making this again tomorrow (Good Friday). This time, I'll be using Asparagus, though :) . (I'll also be making the Jasmine Rice -- for "those who want". We're going to be 8, possibly 9, and I'm going to need the Rice to "stretch").
  5. 55
    JoAnn
    April 1 2021
    Oops, I forgot to mention that I also used 1 tsp. of Xanthan Gum to thicken the sauce a bit. Without a starch to soak up the sauce, it was a bit too "runny" for my liking.
  6. 56
    Patricia
    May 20 2021
    What is the serving size?
    Reply: #57
  7. 57
    Reply to comment #56 by Patricia
    Kerry Merritt Team Diet Doctor
    May 21 2021

    What is the serving size?

    Hi, Patricia! The default number of servings is 4, but you can certainly adjust this as needed!

  8. 58
    Tammy
    June 6 2021
    Loved this recipe! Served my husbands over thin spaghetti. I had mine over palmini. Used just a small amount of sun dried tomatoes due to possible threat of reflux. Didn’t miss them. Will definitely make again. Gourmet quality.
    Reply: #59
  9. 59
    Reply to comment #58 by Tammy
    Kerry Merritt Team Diet Doctor
    June 6 2021

    Loved this recipe! Served my husbands over thin spaghetti. I had mine over palmini. Used just a small amount of sun dried tomatoes due to possible threat of reflux. Didn’t miss them. Will definitely make again. Gourmet quality.

    So glad you enjoyed it!

  10. 60
    Jordana
    July 23 2021
    Excellent easy recipe. Added mushrooms. It was very popular. Thank you.
  11. 61
    Denise
    January 22
    This is a very nice and comforting recipe. I did switch it up a bit. I added the mushrooms, and the asparagus right to the dish . I also opted out of the cream in this one and instead added fresh squeezed lemon juice and a half cup of wine (a low carb, low sugar Pinot). I thickened it up with some Xanthan and served it over cauliflower rice. I recommend this recipe!!
  12. 62
    markmanra
    March 26
    Outstanding recipe! Made it as is, except added another cup of heavy cream. This could be served at a fine dining Italian restaurant!
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