Description
A delightful low-carb dish combining fresh shrimp, creamy sauce, and vibrant vegetables, perfect for weeknight dinners.
Ingredients
- 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)
- Salt and black pepper, to taste
- ¾ cup heavy cream
- ¼ cup cream cheese, softened
- â…“ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a medium baking dish.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute.
- Stir in the halved cherry tomatoes and fresh spinach. Cook until the spinach wilts, about 2–3 minutes.
- Mix in heavy cream, softened cream cheese, grated Parmesan cheese, dried Italian seasoning, paprika, and optional red pepper flakes. Let this simmer for 3–4 minutes.
- Arrange the shrimp in a single layer in the baking dish. Season them with salt and black pepper.
- Pour the creamy mixture over the shrimp, gently tossing to coat.
- Top with shredded mozzarella cheese. Bake uncovered for 12–15 minutes.
- Once done, garnish with freshly chopped parsley and serve hot.
Notes
For a dairy-free option, replace cream and cheese with coconut cream and dairy-free cheese. Feel free to add artichoke hearts or bell peppers for extra flavor.