Description

A creamy, garlicky one-pan bake with shrimp, sun-dried tomatoes, and spinach, perfect for a comforting low-carb weeknight dinner.

Ingredients

Scale

1.5 lbs Large shrimp, peeled & deveined
2 tbsp Olive oil
4 cloves Minced garlic
1.5 cups Heavy cream
0.5 cup Chicken broth
0.5 cup Sun-dried tomatoes, chopped
5 oz Fresh spinach
1 tsp Italian seasoning
1 cup Shredded Parmesan cheese
To taste Salt & black pepper

Instructions

Preheat oven to 375°F. Pat shrimp dry with paper towels
In a large oven-safe skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant
Pour in heavy cream and chicken broth. Add sun-dried tomatoes, Italian seasoning, salt, and pepper. Simmer for 3-4 minutes
Stir in fresh spinach until wilted. Turn off heat and stir in half of the Parmesan cheese
Nestle shrimp into the creamy sauce. Top with remaining Parmesan. Bake for 12-15 minutes until shrimp are pink and cooked through and sauce is bubbly

Notes

Pat shrimp dry to prevent watery sauce.

Use an oven-safe skillet like cast iron for easy transfer.

Don't overcook shrimp—they continue cooking in the hot sauce.

Let bake rest for 5 minutes before serving.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 4g
Sodium: 850mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 28g
Cholesterol: 280mg

Keywords: shrimp, dinner, low-carb, one-pan