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Creamy low carb Tuscan shrimp


  • 2 garlic cloves, minced
  • (4 oz.) yellow onion, chopped
  • 2 oz. butter
  • 1½ lbs shrimp, peeled
  • 1¼ cups heavy whipping cream
  • 3 tbsp white wine
  • 1 oz. (½ cup) sun-dried tomatoes
  • 1 tbsp Italian seasoning
  • 2 tbsp fresh parsley
  • ¾ cup (2 oz.) shredded Parmesan cheese
  • 3 oz. (2¾ cups) baby spinach
  • salt and ground black pepper
  • 1 lb green asparagus


  1. In a large frying pan, sauté garlic and onion in butter until golden and translucent.
  2. Add shrimp and fry for a few minutes on each side if it is raw. It should be pink and opaque. Don’t over-cook, or it can become dry and rubbery.
  3. Remove the shrimp but leave the onion in the pan. Set the shrimp aside; it will be added back to the pan after the next step.
  4. Add heavy cream, white wine, finely chopped sun-dried tomatoes and spices. Bring to a simmer. Add parmesan and lower the heat. Simmer for a few more minutes for a creamy consistency.
  5. Add parsley, spinach and shrimp and let simmer just until everything is warm.
  6. Clean, trim and chop the asparagus. Boil for a few minutes in lightly salted water and serve with the shrimp.


Add a side of butter-fried mushrooms for a filling, low-carb addition to this already delicious meal!