Description
A creamy, cheesy, and low-carb baked shrimp dish featuring sun-dried tomatoes and spinach in a rich alfredo sauce. This keto-friendly meal is ready in under 30 minutes and offers the comfort of a pasta bake without the carbs.
Ingredients
- 2 lbs large shrimp, raw, peeled, and deveined
- 1 cup heavy cream
- 1 cup alfredo sauce
- 1/2 cup sun-dried tomatoes, drained
- 5 oz fresh baby spinach (or 1 cup frozen, squeezed dry)
- 1 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). If using frozen shrimp, thaw under cold water and pat completely dry.
- Place shrimp in a large mixing bowl. Season lightly with salt, pepper, and half of the Italian seasoning. Toss to coat.
- In the same bowl, whisk together heavy cream, alfredo sauce, minced garlic, remaining Italian seasoning, and red pepper flakes until smooth.
- Pour sauce over shrimp. Add sun-dried tomatoes and spinach. Gently mix to coat all ingredients without breaking the shrimp.
- Transfer mixture to a greased 9×13 inch baking dish. Spread evenly and sprinkle half of the parmesan cheese over the top.
- Bake for 15-20 minutes until shrimp are pink and opaque and sauce is bubbling.
- Remove from oven, sprinkle remaining parmesan cheese on top, and broil for 2-3 minutes until cheese is melted and golden brown. Watch closely to prevent burning.
- Let rest for 2 minutes before serving to allow sauce to thicken.
Notes
Ensure shrimp are thoroughly dried before baking to prevent a watery sauce. If using frozen spinach, squeeze out all excess water. Do not overcrowd the pan; use two dishes if making a large batch. The recipe is naturally gluten-free, but check alfredo sauce labels for wheat thickeners. Leftovers can be refrigerated for up to 3 days but are not recommended for freezing due to texture changes in the dairy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 6
- Fiber: 2
- Protein: 25
Keywords: keto dinner, low carb shrimp, tuscan bake, creamy shrimp, gluten-free recipe, quick weeknight dinner, baked shrimp, alfredo sauce