Spicy, creamy, and succulent is how I describe Tuscan shrimp. It’s got all the feels, with cream, sun-dried tomatoes, bomba sauce, and spinach.
It’s also keto friendly, as it’s high in fat, low in carbs and very satisfying. I made this same dish with salmon here.
What is Tuscan Shrimp?
To be honest, I don’t think this dish comes from Tuscany and I’m not sure how the dish of cream, sun-dried tomatoes and spinach became the Tuscan “take” on proteins, but I do know it’s all over the internet. You can substitute chicken or salmon in this recipe, serve with your choice of cauliflower rice, mashed cauliflower, low-carb pasta, or just eat as is. It’s all good.
You can see how I did this with salmon here and in that recipe I cut some of the heavy cream.
So let’s break down what’s so good about it.
Delicious in a dish, and has a good balance of fat, acid and salt.
- The fat comes from the butter and heavy cream.
- The acid comes from the wine, tomatoes or fermented Calabrian pepper sauce.
- The salt comes from adding salt.
It’s heavy cream, butter, garlic, spinach which adds beautiful color, and some kind of tomato. In some cases parmesan cheese is added, and while I like that with chicken, I don’t like cheese with shrimp. Feel free to add in a half cup of grated parmesan cheese.
I do like to add heat with a creamy dish and I added my favorite bomba sauce as I didn’t have any tomatoes. The bomba sauce is made from fermented calabrian peppers and adds the acid that tomatoes would add, but so much more. You could substitute this with sun dried tomatoes and a sprinkling of red chili flakes.
I can’t get enough of this bomba sauce from Trader Joe’s, and I use their frozen red Argentinian shrimp for the recipe.
I started with a little butter and garlic. Once the garlic is golden, I remove it and quickly cook the shrimp for a few minutes on low, just until they are done. They are removed to a dish to be added in at the last minute, because we don’t want to overcook the shrimp.
- 2 cups water
- 1 tablespoon xanthan gum
- Add water to blender, turn it on and add in xanthan gum.
- Mix for five minutes.
I added in about a tablespoon because I used some broth to avoid using a whole cup of heavy cream.
Once I had the creaminess I wanted, I added in the spinach, which wilts fast and then the shrimp. Don’t forget to season with salt and pepper, and add in some fresh herbs such as parsley, basil or thyme.
Serve over pasta, potatoes, or this cooked spaghetti squash if you want to keep this low carb. We often eat this just as is and are very satisfied.
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If you love healthy shrimp recipes you have to try these.
More Shrimp Recipes from Spinach Tiger
Keto Tuscan Shrimp with Calabrian Peppers
- 1 pound shrimp
- 3 tablespoons butter
- 1 small shallot or onion minced
- 3 cloves garlic
- 1/2 cup white wine
- 1 cup heavy cream see notes
- 2 tablespoons bomba sauce see notes
- 2 handfuls spinach leaves
- 1 tablespoon flat Italian parsley
- 1 teaspoon salt
- 1 teaspoon black pepper or to test
- Get all ingredients in place, as this recipe is made quickly.
- Melt 1 tablespoon of butter in pan. You can use a dutch oven, a frying pan, or enameled pan as I did. Do not use a cast iron pan.
- Cook shrimp for a few minutes just until no longer translucent. Remove from pan and set aside.
- Add remaining butter. Add onion and soften. Add garlic and saute for a minute.
- Have a lid at the ready and add in wine. Sometimes when wine hits fat it will shoot straight up, so a lid is important.
- Add in heavy cream and stir in bomba sauce or sun dried tomatoes and red chili flakes.
- Add in spinach leaves. Add shrimp back in and turn off heat.
- Sprinkle with chopped parsley.
- Season to taste with salt and pepper.
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