A date night worthy meal that cooks in 1 pan only! Creamy Tuscan Shrimp is Whole30 and Paleo and all the good things!
Prefer Italian Sausage over shrimp? Try my Creamy Tuscan Sausage version here!
Needed Ingredients for Whole30 Creamy Tuscan Shrimp
- Olive Oil
- Arrowroot Powder
- Lemon Juice
- Sun Dried Tomatoes
As you can see, this list is comprised of all real foods! It's a healthy yet restaurant-tasty meal, but it won't leave you feeling sluggish or bloated!
How to Make Paleo Tuscan Garlic Shrimp
Start by heating olive oil in a large pan over medium heat. Cook the shrimp in the pan. It's done when it's white and pink in color, or the internal temperature reaches 120 degrees Fahrenheit.
Set aside the shrimp.
Add more oil to the pan and when heated, add the onion. After a minute add the garlic.
Add the arrowroot to the pan and stir to coat the onion and garlic.
Turn up the heat slightly, and slowly start adding the milk. Let the mixture re-heat and start to boil before each addition.
Repeat the process with the broth.
Add in the lemon juice, mustard, and spices and mix together.
Add back in the shrimp along with the spinach and sun dried tomatoes. Stir to mix everything together and allow the spinach to wilt.
Let simmer for two minutes to let the flavors mix, then serve and enjoy!
What Kind of Shrimp to Use
I highly recommend to use wild caught shrimp if you can. It's much healthier and cleaner.
If not, looking for a good animal welfare certification is good too.
Of course, these are not always affordable, so do the best you can and let good enough be good enough!
I used frozen shrimp in this recipe, but use fresh if you prefer. You'll just cook the shrimp for a slightly less cook time.
How to Store Leftover Whole30 Tuscan Shrimp
Serve any leftovers in an air tight container. You can keep leftovers in the fridge for up to 3 days.
I do not recommend freezing it!
How to reheat Leftovers
My preferred way of re-heating leftover creamy tuscan shrimp is in the oven! Just put it in an oven safe dish at 350 degrees Fahrenheit and reheat till your desired temperature.
You can also put it in a pan and reheat it on the stove.
Of course you can microwave it we well,
What to Serve with this Paleo Shrimp Recipe
If you're not doing a Whole30, the obvious choice to serve this with is pasta! I love rice based gluten free pasta.
A delicious grain free pasta is Jovial! It's so similar in taste and texture to wheat pasta, and I love it! It's a great option for paleo eaters or those who can't tolerate grains.
If you are doing a Whole30 or you'd just like a more nutrient based option, serve it with sweet potato noodles! They're sturdy and the easiest veggie noodle to cook with in my opinion.
Other options include zucchini noodles, cauli rice, or mashed potatoes.
Why this Tuscan Garlic Shrimp Recipe is so Delicious!
The flavors here go together so well! The Italian herbs, the sun dried tomatoes, the spinach, yum!
The shrimp shrimp is swimming in the yummy sauce and you can soak up all it's goodness!
The red pepper flakes add a nice heat without being overpowering.
In short, it's a nice change of pace from traditional healthy foods and is loaded with flavor!
Tips on Cooking this Whole30 Shrimp and Spinach Recipe
When you wash and chop the spinach, before to pat it dry before adding it into the mixture. Otherwise that excess water can really thin out the liquid!
If for whatever reason the sauce is not thick enough, thicken it with a slurry! Mix together 1 part arrowroot to 2 parts cold water, and pour it into the sauce, stirring rapidly.
Depending on how thin the liquid is, I suggest starting with 1 Tbsp. of arrowroot and 2 Tbsp. of cold water.
It usually only needs to be thickened if the spinach was too wet.
For a lazy girl hack, move cooking the shrimp to inside the already made sauce. In this case, you may need to add in a slurry, especially if the shrimp is frozen.
More Whole30 One Skillet Recipes to Try
Creamy Tuscan Shrimp Recipe (Whole30, Paleo)
Creamy Tuscan Shrimp (Whole30, Paleo)
- 1 Large Pan
- 1 wooden spoon or other spoon to cook with
- 1 Knife
- 1 Cutting Board
- 2 Tbsp. Olive oil or ghee if not on a Whole30, butter is fine
- 1 lb. shrimp
- 1 onion sliced
- 5 cloves garlic chopped or minced
- 2.5 tsp. arrowroot powder
- 1 cup almond milk If not on a Whole30, dairy milk is fine
- ¾ cup broth
- 1 Tbsp. mustard
- 1 tsp. lemon juice
- ¼ tsp. rosemary
- ½ tsp. oregano
- ½ tsp. basil
- ½ tsp. parsley
- 1 tsp. salt more or less depending how salty your broth is
- ¾ cup sun dried tomatoes
- 1 bunch spinach washed and chopped
- Heat the olive oil over medium heat in a large pan.
- Add the frozen shrimp and cook for about 8-10 minutes. It should be pinkish in color, or 120 degrees Fahrenheit internally. Set aside.
- Add the remaining 2 Tbsp. oil to the pan, and when heated add in the onion, stirring frequently. After 2 minutes add in the garlic and cook for 1 minute longer.
- Constantly stirring, add in the arrowroot powder into the mixture and coat everything.
- Turn up the heat a couple of notches, then slowly add in the milk, stirring constantly. Allow it to thicken and re-boil before each addition.
- Repeat the same process with the broth.
- Lower the heat back to medium. Add in the mustard, lemon juice, and spices, then mix thoroughly.
- Add in the shrimp, sun dried tomatoes, and spinach. Mix everything together and let simmer for 2 minutes, allowing the spinach to wilt and the flavors to all mix.
- Serve and enjoy!
Did you make this recipe? Let me know in the comments below how it turned out, and what you served it with!
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