Shrimp and prawns · Italian · 30 min
Creamy Tuscan Shrimp with Bacon, Tomatoes, Spinach & Zucchini Noodles
- 30 min
- 2–6 servings
- 608 kcal / serving
Creamy Tuscan shrimp with bacon, tomatoes, spinach, and zucchini noodles coats the pan in a rich garlic-cream sauce with bright basil. It comes together in about 30 minutes, making a comforting weeknight option.
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Ingredients
- 1 (5 oz) pkgbaby spinach
- 2 slicesbacon
- ½ small pkgfresh basil
- 2 clovesgarlic
- ½ pintgrape tomatoes
- 4 fl ozheavy whipping cream
- 2 ozParmesan cheese
- ¾ lbraw peeled shrimp, fresh or frozen
- 1 mediumzucchini squash
From the pantry: black pepper, crushed red pepper, Italian seasoning, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · julienne peeler (optional) · measuring cups · measuring spoons · nonstick skillet · slotted spoon · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp · zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- ½ small pkgfresh basil
- 2 clovesgarlic
- ½ pintgrape tomatoes
- 1 mediumzucchini squash
Meat & seafood
- 2 slicesbacon
Dairy, eggs & chilled
- 4 fl ozheavy whipping cream
- 2 ozParmesan cheese
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| bacon | 2 slices | 4 slices | 6 slices |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| Parmesan cheese | 2 oz | 4 oz | 6 oz |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce and pat the shrimp dry if needed.
- Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel and leave the drippings in the pan.
- Prepare the zucchini by trimming and creating noodles with a julienne or peeler; set aside.
- Halve the grape tomatoes and measure out the remaining ingredients.
- Add the tomatoes and seasonings to the skillet with the bacon drippings and cook until the tomatoes soften.
- Grate the Parmesan and mince the garlic while the tomatoes cook.
- Add the garlic and shrimp to the skillet and cook until the shrimp are opaque on both sides.
- Toss in the spinach in batches, allowing each handful to wilt before adding the next.
- Stir in the zucchini noodles, Parmesan (reserve a small handful for garnish) and cream; cook until the sauce is smooth and heated through.
- Fold in half of the basil ribbons and remove from heat; stir to combine.
- To serve, divide between bowls, top with the remaining basil and Parmesan, and finish with the crisp bacon.
Two tips
- Prep bacon, zucchini noodles, and garlic first so they’re ready to go when you start cooking.
- Leftovers can be stored in the fridge for up to 2 days; reheat gently and add a splash of cream if needed.
Nutrition per serving
- Calories
- 608 kcal
- Protein
- 42 g
- Carbs
- 15 g
- Fat
- 43 g
- Fiber
- 4 g
- Sodium
- 1239 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.