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Delicious low-carb Shrimp Tuscan Bake served in a casserole dish

Low-Carb Shrimp Tuscan Bake

This deliciously creamy and garlicky shrimp bake combines tomatoes, spinach, and a bubbly mozzarella topping, all in a quick one-skillet recipe that brings Tuscan flavors to your table with minimal cleanup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Shrimp Bake
  • 1 pound raw large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 3 cups fresh baby spinach
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon crushed red pepper flakes (optional) Add for a subtle kick
  • ¾ cup heavy cream
  • ¼ cup cream cheese, softened
  • ⅓ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Method
 

Preparation
  1. Preheat the oven to 400°F and lightly grease a medium baking dish.
Cooking the Sauce
  1. In a skillet over medium heat, warm the olive oil and sauté the minced garlic for about 1 minute until fragrant.
  2. Add the halved cherry tomatoes and baby spinach, cooking until the spinach wilts and the tomatoes soften.
  3. Stir in the heavy cream, cream cheese, Parmesan, Italian seasoning, paprika, and crushed red pepper flakes (if using).
  4. Simmer for 3–4 minutes until the sauce thickens and coats the back of a spoon.
Baking
  1. Place the shrimp in a single layer in the prepared baking dish and season with salt and black pepper.
  2. Pour the warm cream sauce over the shrimp and toss gently to coat. Sprinkle the mozzarella over the top.
  3. Bake uncovered for 12–15 minutes until the shrimp are pink and cooked through, and the cheese is bubbly and golden.
  4. Garnish with fresh parsley and serve hot.

Notes

Store leftovers in an airtight container in the fridge for a couple of days. Reheat gently to avoid overcooking the shrimp.