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.
Easy Creamy Garlic Tuscan Shrimp Recipe
Before I get into how good this Creamy Tuscan Shrimp recipe, let me first say that this recipe is high in calories because of the butter and heavy cream. It is made to be 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 I 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.
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 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.
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.
What seasoning is best on shrimp?
A few seasonings I 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!
How long can you marinate Shrimp?
Depending on what you will be marinating the shrimps with, I 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. I usually don’t feel the need to marinate shrimp much.
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. I would love to know how it turns out if you do make these substitutions.
Making this Creamy Garlic Tuscan Shrimp Recipe?
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If you must know, I love Shrimp! So, here are a few more shrimp recipes you can check out:
- Citrus Garlic Butter Shrimps
- Easy Lemon Asparagus Shrimp Recipe
- Creamy Shrimp Pasta
- Shrimp Stir Fry Noodles
- Grilled Honey Lemon Shrimp
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Creamy Garlic Tuscan Shrimp Recipe below:
Creamy Garlic Tuscan Shrimp
Ingredients
- 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
Instructions
- 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!
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!
Rena says
Hi, The recipe calls for heavy cream. You can use canned coconut milk.