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Creamy Garlic Tuscan Shrimp | Make a healthier version of this luscious comfort food for dinner tonight! Swap cream for almond milk and regular pasta for sweet potato noodles to make Creamy Garlic Tuscan Shrimp dairy free and low carb. So yummy!│A Sweet Pea Chef

Creamy Tuscan Shrimp With Sweet Potato Noodles

Sun-dried tomatoes, nutrient-rich spinach, and fiber-filled sweet potato noodles make up this Creamy Tuscan Shrimp With Sweet Potato Noodles recipe. This dish is creamy, yet light. It’s satisfying and good for you. It’s a perfect weeknight meal!

Categories 30 Minute Meal, Clean Eating, Easy Dinner, Easy Weeknight Dinner, Healthy, Main Course
Difficulty Easy
Keyword creamy garlic tuscan shrimp, tuscan shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 meals
Calories 327 kcal
Author Lacey Baier


For the Sweet Potato Noodles:

  • 1 tbsp. olive oil
  • 1 large sweet potato, spiralized
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. garlic powder

For the Creamy Tuscan Shrimp:

  • 1 tbsp. olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 1 lb. large shrimp, deveined, tails removed
  • 1/2 yellow onion, diced
  • 1/2 cup low sodium chicken broth
  • 1/2 cup sun-dried tomato, sliced
  • 1 1/2 cups plus 1 tbsp. unsweetened almond milk, divided
  • 4 cups baby spinach
  • 1/2 cup parmesan, grated
  • 1 tsp. arrowroot starch
  • 1 tbsp. fresh Italian parsley, chopped


  1. Peel and then spiralize the sweet potatoes into noodles using a spiralizer.

  2. In a large skillet, heat 1 tbsp. olive oil over medium-high heat.
  3. Add the sweet potato noodles, sea salt, black pepper, and garlic powder, and cook until almost tender. 

  4. To make the tuscan shrimp, in a separate skillet, heat 1 tbsp. olive oil over medium-high heat.
  5. Add the garlic and cook until fragrant, about one minute.

  6. Add the shrimp and cook for 2-3 minutes per side, until cooked through and pink. Season with sea salt and black pepper. Once fully cooked, remove the shrimp from the pan, and set aside.

  7. Into the same pan, add the yellow onion, and cook for 3-5 minutes, or until tender.

  8. Add the chicken broth, and allow to reduce slightly, stirring frequently, for 4-6 minutes.

  9. Add the sun-dried tomatoes, and cook for 1-2 minutes, or until softened.

  10. Add the almond milk, and bring the mixture to a simmer, stirring occasionally.

  11. Add the baby spinach, and allow to wilt in the sauce.

  12. Add the parmesan cheese, and stir until the cheese melts and is smooth.

  13. Combine the remaining tablespoon of almond milk with the arrowroot starch and stir until smooth. Add this to the pan, and stir to combine. Stir until the sauce thickens, approx. 2 minutes.

  14. Add the shrimp back into the pan, and the parsley, and stir through.

  15. Serve over the prepared sweet potato noodles.

Recipe Video

Nutrition Facts
Creamy Tuscan Shrimp With Sweet Potato Noodles
Amount Per Serving (1 bowl (half of recipe))
Calories 327 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Cholesterol 294mg98%
Sodium 1742mg73%
Potassium 798mg23%
Carbohydrates 12g4%
Fiber 4g16%
Sugar 7g8%
Protein 32g64%
Vitamin A 3065IU61%
Vitamin C 20.5mg25%
Calcium 472mg47%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.