Low Carb Shrimp Tuscan Bake

The smell of sun-dried tomatoes sizzling in olive oil still takes me back to my tiny first apartment kitchen. I had found shrimp on sale at the grocery store and wanted something that felt fancy but wouldn't break the bank. My roommate walked in midway through cooking and immediately asked what smelled so incredible. That night we ate straight from the baking dish, standing up, because I hadn't bothered to set the table.

Last summer I made this for a friend who swore she hated shrimp. She watched me assemble the ingredients, looking skeptical about the spinach and tomatoes swimming in cream. When she took her first bite, her eyes went wide and she actually reached for seconds before I'd even sat down. Now she texts me every other week asking when we're having 'that shrimp thing' again.

Ingredients

• 1 lb large shrimp: I've learned the hard way that frozen shrimp work perfectly here, just thaw them completely and pat dry before cooking
• 2 cups fresh spinach: Don't be alarmed by how much this looks like—it wilts down to practically nothing in the skillet
• 1/2 cup sun-dried tomatoes: The ones packed in oil are essential here, draining them keeps the dish from becoming too heavy
• 3/4 cup heavy cream: This creates the luxurious sauce base, though I've successfully used half-and-half in a pinch
• 1 cup shredded mozzarella: Freshly shredded melts better than the pre-shredded stuff that contains anti-caking agents

Instructions

Get your oven ready:

Preheat to 400°F and lightly grease a baking dish with olive oil. I promise the five seconds it takes saves you ten minutes of soaking later.

Build the flavor base:

Heat olive oil in a large skillet over medium heat and cook the onions until they turn translucent, then stir in garlic for just one minute.

Wilt the vegetables:

Add sun-dried tomatoes and spinach, sautéing until the spinach collapses completely, about two minutes.

Create the cream sauce:

Pour in heavy cream and bring to a gentle simmer, then stir in Parmesan, Italian herbs, red pepper flakes, salt and pepper. Let it thicken slightly for two or three minutes.

Coat the shrimp:

Add shrimp to the skillet and toss everything together until they're well coated with sauce, then remove from heat immediately.

Assemble and bake:

Transfer the mixture to your prepared baking dish, top with mozzarella, and bake uncovered for 15 to 18 minutes until shrimp turn pink and cheese bubbles.

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This recipe saved me during a particularly chaotic week when my parents surprised visited. I threw it together in 15 minutes while they settled in, and my dad asked if I'd been cooking all afternoon. There's something deeply satisfying about serving food that looks and tastes like it required way more effort than it actually did.

Make It Your Own

Sometimes I swap the heavy cream for full-fat coconut milk when I'm dairy-free, and honestly, the subtle sweetness works beautifully with the sun-dried tomatoes. I've also added artichoke hearts or roasted red peppers when I needed to use up odds and ends from the fridge. The template is forgiving—keep the shrimp and cream base, then experiment with whatever vegetables catch your eye.

What To Serve Alongside

A crisp white wine like Pinot Grigio cuts through the richness perfectly. I usually serve this with zucchini noodles or steamed broccoli to add bulk without the carbs. My friend Sarah serves it over cauliflower rice and swears it's just as satisfying as the real thing. A simple green salad with lemon vinaigrette also works wonderfully for something lighter.

Storage And Reheating

This actually tastes even better the next day, so don't hesitate to make it ahead. Store in an airtight container for up to three days, though in my house it rarely lasts that long. When reheating, use the oven at 350°F for about 10 minutes to preserve the sauce's texture.

• Freeze individual portions for those nights when cooking anything feels impossible
• Add a splash of cream when reheating if the sauce looks too thick
• The shrimp will still be tender if you don't overheat them

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Something magical happens when sun-dried tomatoes, cream, and shrimp come together in the oven. I hope this recipe finds its way into your regular rotation.

Your Recipe Questions

→ Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp work perfectly for this dish. Thaw them completely and pat dry before adding to the skillet to prevent excess water from thinning the creamy sauce.

→ How long does this keep in the refrigerator?

Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 350°F or in the microwave, adding a splash of cream if the sauce seems thick.

→ Can I make this dairy-free?

Absolutely. Substitute heavy cream with full-fat coconut milk and use dairy-free cheese alternatives. The flavor profile shifts slightly but remains delicious and satisfying.

→ What vegetables can I add to increase the serving size?

Zucchini noodles, steamed broccoli, or roasted cauliflower work beautifully. They absorb the creamy sauce while keeping the carb count reasonable.

→ Can I prepare this ahead of time?

Prepare the sauce and vegetable mixture up to 24 hours in advance. Store refrigerated, then add shrimp and bake just before serving for best texture and flavor.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the rich cream sauce and enhances the Italian herb flavors. The acidity cuts through the richness beautifully.