Creamy Garlic Tuscan Shrimp Skillet

By Rena |

This Tuscan Shrimp Skillet recipe is spicy and made with a light creamy sauce, garlic, and sun-dried tomatoes. A restaurant-quality recipe that’s easy to make, keto-friendly, and the whole family will enjoy.

tuscan shrimp

Easy Creamy Garlic Tuscan Shrimp Recipe

Before we get into how good this Creamy Tuscan Shrimp recipe, let us first say that this recipe is high in calories because of the butter and heavy cream. It is made to be a high fat and low carb meal. For those who are on the keto diet, this recipe is perfect for you. If you love creamy shrimp recipes and want to try this but would like the calories to be on the low side, then you can make some substitutions that we can discuss later on. This shrimp recipe is made with garlic, heavy cream, sundried tomatoes, fresh basil, chili, cayenne pepper, and a few other simple ingredients.

shrimp recipe

How do you use frozen shrimp?

If you would like to use frozen shrimp for this Creamy Garlic Tuscan Shrimp Recipe, you can. Remove the frozen shrimp from the bag and place it in a colander. Run cold water over the frozen shrimps for a few minutes. This will thaw out the crystals on the shrimps. Alternatively, you can also just place it in a bowl of cold water and wait a few minutes. Shrimps do not need too much time to thaw out.

garlic shrimp recipe

What should I serve with shrimp?

Simple garlic sauteed shrimp can be served with grilled veggies and a side of rice or quinoa. They are also great to add over salads. As for a creamy shrimp recipe like this Creamy Garlic Tuscan Shrimp recipe, you can serve over whole wheat noodles, zucchini noodles, grilled veggies, or even rice.

tuscan shrimp recipe

What seasoning is best on shrimp?

A few seasonings we used on this creamy Tuscan shrimp were Italian seasoning, garlic, cayenne pepper, lemon, salt, and pepper. There are so many other seasonings that will taste great with shrimps. Try Cajun, chili, lemon pepper, paprika, garlic herb, and any of your favorite seasonings. You will be amazed that no matter what you add on your shrimp it will still taste GREAT!

sun dried tomatoes and shrimp

How long can you marinate Shrimp?

Depending on what you will be marinating the shrimps with, we would say between 20-40 minutes. Shrimp is delicate and does not need too much time to marinate. If you are using an acidic marinade (containing lemons or vinegar) you do not need more than 20-30 minutes. If you are using basic seasonings and olive oil, you can marinate up to one hour. We usually don’t feel the need to marinate shrimp much.

creamy tuscan shrimp

Substitutions for this Creamy Tuscan Shrimp

If you must substitute out a few of the ingredients to reduce the calories, use olive oil in place of butter. As for the heavy cream, try half cup heavy cream and half cup Greek yogurt or light cream cheese. If you would like to take out the heavy cream completely, then use 1/2 cup Greek yogurt and 1/2 cup light or fat-free cream cheese. Also, the recipe might not turn out rich and creamy but will still taste great. We would love to know how it turns out if you do make these substitutions.

shrimp skillet recipe

Making this Creamy Garlic Tuscan Shrimp Recipe?

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If you must know, We love Shrimp! So, here are a few more shrimp recipes you can check out:

shrimp skillet

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Creamy Garlic Tuscan Shrimp Recipe below:

creamy tuscan shrimp

Creamy Garlic Tuscan Shrimp

Creamy, rich, decadent and ready in 20 minutes.
4.8 from 44 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 20 minutes
Servings: 6
Calories: 553kcal
Author: Rena


  • 1 ½ lb Shrimp peeled and deveined
  • 2 Tbsp Butter or Ghee
  • 4 Garlic Cloves pressed
  • 1 Cup Heavy Cream
  • 1 Tsp Gluten-free Flour
  • ½ Tbsp Lemon Zest
  • 1 Tbsp Italian Seasoning Mix
  • 1 Tsp Chili Flakes or to taste
  • 1 Tsp Cayenne Powder
  • ¼ Cup Sun-dried Tomatoes Chopped
  • A handful of freshly chopped basil leaves picked and chopped
  • Sea salt and pepper, to taste


  • Melt butter in a large skillet or nonstick pan over medium heat. Add the garlic and cook for about 30 seconds, or until fragrant.
  • Meanwhile, in a bowl, whisk flour and heavy cream until well combined, then pour it into the pan.
  • Stir in the lemon zest, Italian seasoning, chili flakes, cayenne powder, and sun-dried tomatoes. Lower the heat and simmer for about 3-4 minutes, or until the sauce starts to thicken.
  • Add the shrimp and cook until becomes pink and curly. About 4-5 minutes.
  • Take off the heat and stir in the basil. Season with salt and pepper if needed and enjoy!



Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 553kcal | Carbohydrates: 6g | Protein: 88g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 1357mg | Sodium: 4058mg | Potassium: 212mg | Fiber: 1g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 3.3mg | Calcium: 501mg | Iron: 9mg
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Reader Interactions


  1. Grey Eyes Reviews says

    4 stars
    This recipe was delightful! The flavors came together nicely, however the next time I make this, I will add a lot less cayenne. I could even consider adding 1/4 tsp. Other than that, I think the recipe was fantastic. With a little less spice, each forkful is an absolute delight!

  2. Jeanette says

    5 stars
    I made this with a few changes. Substituted the cayenne & red pepper flakes for creole seasoning that I use in my jambalaya dish. Also I was out of flour so I used cornstarch and just 1/2 & 1/2 in place of heavy cream. After zesting the lemon I squeezed in 1/2 for extra lemon flavor. It was delicious! I thank you for the recipe.

  3. Cindy says

    5 stars
    Served it with zoodle by simply mixing it with the sauce after the heat was off – so simple and delicious!

      • Michelle says

        5 stars
        Made this tonight abd served it over red lentil pasta with a side of asparagus. Overall it was very good. The sauce was WAY too thick. I ended up adding a lot of extra cream. But, that being said, tge flavor was delicious. Perfect amount of heat. Really really good! Next time I’ll just use 50% half & half and 50% heavy cream to thin it out a bit.

        We’re very impressed. I rarely comment on recipes I try from the internet because I end up making a whole lot of subs abd changes.. but this one is a keeper. Thank you for sharing!

  4. Dapphenye Hairston says

    5 stars
    This dish was delicious and easy. Instead of chili flakes I added crushed red peppers I also substituted salt and pepper with lemon pepper. My husband loved it.

  5. Sandi says

    Hello, this recipe is one I am going to try. One question, do you use sun-dried tomatoes in oil or just the dry ones? Thank you.

    • Rena says

      Either one you use will be fine. In the images, I used the dry ones which didn’t make the sauce look too orange. If you look at the video I used the ones in oil. It makes it gives it more color and flavor. But either one would be fine.

  6. Shannon says

    5 stars
    Omg I am awful at cooking but this was amazing and I didn’t mess it up! My husband said it taste like an entree from an expensive restaurant!! Yea!! Thank you for a wonderful dinner recipe!

  7. Billie says

    Hi, I’m new to keto and I’m wondering with the nutrition facts listed, is this for the entire recipe or how it broken down Into servings? Thanks

  8. Denise says

    5 stars
    Made this tonight and it was so yummy!! My daughter and her husband loved it. This is a keeper for sure! Served with fettuccini, salad and Italian bread.

  9. Alisha Ross says

    5 stars
    Hello! I stumbled across your blog some time ago and enjoy all the recipes! The Spaghetti Squash Bake looks yummy! Several in our family are on the GAPS diet right now and we are always looking for new recipe ideas! Thanks for sharing!

  10. Aguirre says

    5 stars
    I doubled this recipe.
    The Italian seasoning was too powerful for my liking. Sauce thicken up to me had to loosen it up some by adding more heavy cream & splash of whole milk. Added more butter.
    I’m a fan of parmesan cheese added that as well to try to kill the Italian seasoning taste. I added too much crush pepper & cayenne tad on the spicy side. I personally like spicy food.
    Good easy recipe. I’d cut back on the Italian seasoning

  11. Kate says

    5 stars
    Made this last night used whole milk added 1tsp minced ginger used julienned baby spinach . Served it over riced cauliflower thought I made enough for leftovers but my husband ate it all in one night. Very easy have all ingredients prepped comes together in 5 to 10 mins.

  12. Gina says

    5 stars
    His recipe is easy and delicious! used half and half instead of heavy cream. Will definitely make again. My family loved it. Next time will try making with Almond Milk.

  13. Moses Brodin says

    Hi, I’m planning on making this recipe this week! I’m just wondering wether I’m supposed to use the thick canned coconut milk or the thinner stuff from the carton? If someone could help me out I’d be really grateful, thank you!

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