ON SALE: Two new eBooks! Visit the shop!
This skillet shrimp recipe is ready in minutes and packs so much flavor thanks to the cream sauce loaded with sun-dried tomatoes and garlic. Serve as is or over zucchini noodles or even a pile of steamed broccoli!
Lately, I’ve been craving sun-dried tomatoes. There is so much flavor packed into such a tiny little piece of tomato goodness.
I could probably eat them like candy, but that might get a little carb-y.
This skillet shrimp recipe is low carb, family friendly, and it’s ready in about 15 minutes. I love quick dishes like this that taste like they were so much work and took you hours to prepare.
Ready to see how easy this shrimp recipe is?
How to make this skillet shrimp recipe:
To start, we’re going to melt some butter in a large, heavy bottomed skillet.
Add in your shrimp and season it with some garlic powder and paprika.
Please note: I am using shrimp with the tail on because I think they look prettier in the photos. You’ll probably want to use shrimp with tail off for easier eating. 😉
Cook the shrimp until pink and opaque and then remove them to a bowl.
Pour some cream into the hot skillet. Add in your sun-dried tomatoes and garlic and give it a good stir.
Let this mixture cook for a couple of minutes to reduce the sauce just a bit.
Add some spinach and stir it around, letting it cook until it’s wilted.
Stir the shrimp back into the sauce and season with a bit of salt.
That’s it, friends! Dinner is served and it’s taken you just about 15 minutes from start to finish. Crazy, right?
Why we love this easy shrimp recipe:
We love having lots of shrimp recipes on hand for busy nights because you can start with a bag of frozen shrimp and thaw it under cool running water in the sink in about 10 minutes, making it perfect for those nights when you have no idea what to do for dinner.
This shrimp recipe takes less than 15 minutes from start to finish, but it tastes like you’ve been slaving away all day.
Best of all, this dish is very versatile! Serve it over zucchini noodles, spaghetti squash, low carb pasta, or with a side of steamed broccoli. No matter how you serve it, it’s always a hit because that cream sauce is seriously divine!
What to serve with this low carb shrimp:
Mashed Cauliflower: I’d serve the shrimp and sauce right over the cauliflower!
Prosciutto Wrapped Asparagus: The prosciutto makes this asparagus so good!
Cauliflower Salad: This is dressed in a light Italian dressing and loaded with veg.
More seafood recipes:
Garlic Butter Shrimp: The easiest shrimp ever!
Baked Shrimp Scampi: Simple and flavorful!
Baked Cod: Bursting with lemon goodness!
Cilantro Lime Shrimp: I love the bright flavor of cilantro.
Creamy Tuscan Shrimp
The cream sauce is packed with flavor from the sun-dried tomatoes and the shrimp cooks in minutes making this a super simple recipe.
Ingredients
- 2 tablespoons butter
- 16 ounces large raw shrimp, peeled, deveined, tail off
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup heavy cream
- ½ cup sun-dried tomatoes
- 2 cloves garlic, minced
- 1 cup chopped spinach
- 1 teaspoon salt
Instructions
- Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.
- When the butter has melted add the shrimp and sprinkle with the garlic powder and paprika.
- Cook for 5 minutes, stirring occasionally, or until shrimp is pink and opaque.
- Remove the shrimp to a plate and set aside.
- Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat.
- Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 2 minutes.
- Return the shrimp to the skillet and coat with the sauce. Sprinkle with salt, to taste.
- Serve immediately.
Notes
Heavy cream will make the thickest, creamiest sauce - milk will not work as a substitute.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 368 Total Fat: 29g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 225mg Sodium: 1272mg Carbohydrates: 8g Fiber: 2g Sugar: 5g Protein: 20g
21 comments
This sounds delicious. I dont have any sun-dried tomatoes at home right now, but do have roasted red peppers. Do you think these could be substituted?
I haven’t tried this with peppers. The flavors will definitely be quite different, but the sauce will still come together the same with no other adjustments, I’d think.
Can I use heavy whipping cream?
Yep, that’s what I used.
What could you use rather than spinach !!!
You could leave the spinach out if you like or add in a bit of basil.
Are the sun dried tomatoes packed in oil?
Yep!
I enjoyed this dish so very very much and i will do it again soon. Only change would be to use more spinach.
Made tonight and will definitely have again . Delicious !!
Hi Karl, any suggestions to substitute the sundried tomatoes. My husband not allowed to consume any pips and skins.
I’m not sure what else would add that pop of flavor like sun-dried tomatoes. Perhaps roasted red peppers, but not sure if your husband could eat those either?
Yum! Didn’t have any sun-dried tomatoes but did have a tube of sun-dried tomato paste. Put in a squeeze and got all the benefits of flavor. Once I knew what the ingredients were I never actually looked at the recipe so I probably put in far more spinach than called for. It was delish! Next time with chicken. Thanks.
This was outstanding! Made it for my SO and myself over the weekend – it was a very gourmet tasting dish. I used sun dried tomato pesto that I found in the grocery. This will go on regular rotation!
I have some lovely frozen shrimp. Can they be substituted?
You’ll need to thaw them first.
Do you think you could substitute the heavy cream for coconut milk? I’m wondering how much it would change the flavor profile.
I don’t have much experience with coconut milk, so I’m not sure.
I made this for dinner the other night. Delish! Served it over spaghetti squash, and with a little grated parm. Next time I’d add mushroom, because we put mushrooms in everything. The flavors were even better the next day with leftovers. Thanks for the great recipe.
I’m going to try this with kale instead of spinach because I have some to use and spinach gets so slimy when cooked! I love sun dried tomatoes in things and have a bag from Trader Joes (not packed in oil-and they are so cheap there!). Excited to try it this weekend.
I would also recommend using basil rather than spinach because basil has a higher level of nutrition than spinach. And if you increase the paprika to 1 T rather than a tsp, you will get a substantial increase in important eye nutrients like Vit A, beta-carotene, alpha-carotene, beta-cryptoxanthin, Lutein+zeaxanthin and your sun-dried tomatoes also provide lycopene.