Creamy Tuscan Shrimp: Cuisine HELP

Give this creamy and delicious weeknight meal a try!

I recently discovered this recipe and it has become one of my favorites! I love seafood, and this recipe is quick, easy, and super yummy. Lee really enjoys it too! The cherry tomatoes give it a nice burst of flavor.

It's a great recipe to make ahead for a busy week since it warms up really well the next day. It's also quick to whip up at supper time. If your shrimp is thawed, this can be ready to eat in under 15 minutes.

How I Make It

I usually use pre-cooked shrimp that I buy at Walmart, but you can also use raw shrimp. I like to add more parmesan than the recipe calls for because we really like cheese (and it doesn't add carbs!)

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 pound shrimp, deveined and tails removed
• salt and pepper (to taste)
• 3-4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 3-4 cups baby spinach
• 3/4 cup heavy cream
• 1/4 grated parmesan cheese (or more!)
• 2 tablespoons fresh basil, thinly sliced or 2 teaspoons dried basil

Step-By-Step Instructions

Prep: 5 minutes | Cook: 10 minutes | Servings: 4

1. Heat oil and butter in a large skillet over medium-high heat. Once the pan is very hot, add the shrimp. Sprinkle with salt and pepper. Sauté for one minute.
2. Remove the shrimp from pan and set aside on a plate.
3. Add the garlic, cherry tomatoes, and spinach to the hot pan. Sauté for one minute, or until the garlic is fragrant.
4. Stir in heavy cream, parmesan cheese, and basil. Reduce heat and simmer 2-3 minutes until mixture is slightly reduced and warmed through.
5. Add the shrimp back to the pan and stir to combine. Add more salt and pepper to taste if desired.
6. Enjoy!

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Lisa Aase

Member Experience Manager, Keto Cook, mom of six and grandma of 17.