Spicy Tuscan Shrimp

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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. 

Add a minced shallot (or small minced onion) and another tablespoon of butter. Add in up to one cup of broth or 1/2 cup wine. Be very careful and quickly put a lid on as wine hitting fat can cause a geyser effect. As the alcohol cooks off, add in the heavy cream. 
 
If using a whole cup of heavy cream is too much for you, here’s a way around that.
Use 1/4 cup heavy cream and 3/4 cup broth. You will have to thicken the sauce. I use xanthan gum thickener.
 
How to Make Xanthan Gum Thickener 
Xanthan gum, used as a thickener, is found in many products such as cream cheese. It’s what I use in all my keto cakes and tortilla recipes so they don’t fall apart. I have a special recipe to make a xanthan gel that is used for thickening, which can keep it in the refrigerator. My post on xanthan gum gel is here. 
  • 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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Spicy Tuscan Shrimp

If you love healthy shrimp recipes you have to try these.

Make this same dish with salmon. 

More Shrimp Recipes from Spinach Tiger

Pork Panko Keto Shrimp Scampi from Spinach TIger
 
Print Recipe
4.75 from 4 votes

Keto Tuscan Shrimp with Calabrian Peppers

Spicy, Creamy Keto Tuscan Shrimp
Prep Time10 mins
Cook Time15 mins
Course: Entree
Cuisine: American
Keyword: shrimp
Servings: 2

Ingredients

  • 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

Instructions

  • 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.

Notes

Feel free to add in up to 1/2 cup parmesan cheese if desired. 
Substitute bomba sauce with 4 tablespoons sun dried tomatoes chopped and 1/4 teaspoon red pepper flakes.
TO REDUCE HEAVY CREAM: Use 1/4 heavy cream and xanthan gum gel (recipe in this blog post), and 3/4 cup broth.

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8 Comments

  1. 5 stars
    I tagged your Instagram also. I probably added too much spinach but I also added about 10 cherry tomatoes that I split in half and served over a bed of angel hair pasta. My wife and I loved it.

  2. 4 stars
    I made it with the sun dried tomatoes and red chili flakes where I went light on the red pepper flakes and I used a Cabernet Blanc. I also used a fish protein noodle as the bed (8 gr net carb per serving). I had an appetizer of mushroom caps stuffed with a cheesy crab mixture. My wife loved everything. It was a bit bland for my palette. I will give it about a month and try it again with bomba sauce, Chardonnay, and Angel Hair pasta. I usually do not cook with Cabernet Blanc but it is what was open in the fridge.

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