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Creamy Tuscan Shrimp (Whole30, Paleo)

Rachel Rivera
A delicious one pan recipe, Creamy Tuscan Shrimp is Whole30 and Paleo friendly! You'll be making this one over and over!
Prep Time 3 mins
Cook Time 15 mins
Total Time 18 mins
Course Dinner, Main Course
Cuisine American, Italian
Servings 4 people


  • 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!
Keyword Tuscan, Tuscan Garlic Shrimp, Tuscan Shrimp, Whole30, Whole30 Recipes, Whole30 Tuscan Shrimp