Quick N Easy Creamy Garlic Tuscan Shrimp

Creamy Garlic Tuscan Shrimp

smooth garlic butter sun-dried tomatoes and spinach-filled tuscan prawns covered in a delicate, creamy garlic-parmesan sauce! assured to make an impression! Low-carb and keto friendly!


  1. 2 tablespoons salted butter
  2. Two garlic cloves and two condiments
  3. 18 ounces of raw (two lean) prawns
  4. One green onion, chopped, ½ cup
  5. 0.25 oz oil-free sun-dried tomatoes (1/8 green)
  6. One-quarter cup of half-and-half (8 fats)
  7. One condiment, ¼ teaspoon salt
  8. 1/4 teaspoon pepper (condiment)
  9. Baby spinach, four cups, raw (4 green)
  10. Four condiments and a ¼ cup of parmesan cheese
  11. One tablespoon of water and one teaspoon of cornflour (cornflour) (optional)
  12. One condiment (½ tsp dry Italian herbs)
  13. ½ condiment and 2 tablespoons fresh parsley


  1. A big skillet should be heated to medium heat and  melt butter.
  2. Add the garlic and cook for approximately a minute, or until fragrant.
  3. After adding the prawns, fry it on one side before turning it over.
  4. Cook till the colour turns pink. Place in a bowl and keep it there.
  5. Add the sun-dried tomatoes to the skillet after cooking the green onions.
  6. After adding the 1/2 &1/2, simmer the mixture gently.
  7. In the sauce, add the spinach leaves and let them wilt.
  8. Add the herbs and parmesan Parmesan at this point.
  9. Add the prawns back in and sprinkle with the parsley after cooking a little longer to make it somewhat thicker.


  • Shrimp with or without tails can be used.
  • Look for recently captured wild prawns. Although frozen prawns can also be enjoyed, fresh prawns always has a superior flavour.
  • Use unsalted butter instead of salted if you’d rather, and season the prawns to your preference.
  • Equal parts light cream and milk are used to make the American product known as half and half. Instead of using half and half, feel free to use half light cream and half 2% milk (or full fat if you don’t care about calories and fat counts). Alternatively, if you’d like, use only heavy or light cream.
  • I use sun-dried tomatoes in oil, drain them, and save aside roughly a spoonful for the cooking process to give flavour.

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