Ingredients
1 ½ lbs (about 700g) large shrimp, peeled and deveined
2 Tbsp olive oil or butter
5 cloves garlic, minced
1 cup cherry tomatoes, halved
3 cups baby spinach leaves
1 cup heavy cream (or half-and-half for lighter version)
½ cup grated Parmesan cheese
½ tsp crushed red pepper flakes (optional for heat)
1 tsp Italian seasoning
½ tsp paprika
Salt & black pepper to taste
1 Tbsp lemon juice
Fresh basil or parsley for garnish
Instructions
- Prepare the Shrimp
Rinse and pat dry the shrimp with paper towels.
Season lightly with salt, pepper, and paprika.
Set aside while you heat the pan. - Cook the Shrimp
In a large skillet, heat 1 tablespoon of olive oil (or butter) over medium-high heat.
Add shrimp in a single layer and sear for about 1–2 minutes per side, until pink and slightly golden.
Remove the shrimp from the skillet and set aside. - Make the Garlic Base
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add minced garlic and sauté for 30 seconds until fragrant (don’t let it brown).
Toss in the halved cherry tomatoes and cook until they soften and release their juices — about 3–4 minutes. - Create the Creamy Sauce
Lower the heat to medium.
Pour in the heavy cream and stir gently, scraping up any bits from the bottom of the pan.
Add Parmesan cheese, Italian seasoning, and crushed red pepper flakes.
Let it simmer for 2–3 minutes until it slightly thickens. - Add Spinach
Stir in the baby spinach and allow it to wilt into the sauce (about 1 minute).
Add lemon juice for brightness — this enhances the richness and balances the creaminess. - Combine Shrimp and Sauce
Return the shrimp to the pan, tossing to coat evenly in the creamy sauce.
Simmer for another 2 minutes until everything is heated through and the sauce is velvety. - Serve
Garnish with fresh chopped parsley or basil and extra Parmesan on top.
Serve immediately over:
Zucchini noodles (keto option)
Cauliflower rice
Spaghetti or linguine (for non-keto eaters)
Or simply enjoy on its own!
