Description
Tender shrimp in our famous creamy keto garlic-Parmesan sauce, without the carbs! One forkful and you’ll wonder where this has been all your life… I serve mine over a bed of steamed shredded cauliflower. Good over spinach salad as well!
Ingredients
- 2 tablespoons salted butter
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 (8 ounce) package cream cheese, cubed
- ½ cup heavy whipping cream
- 1 tablespoon garlic powder
- 1 tablespoon dried basil
- 2 teaspoons salt
- 1 tablespoon ground black pepper
- 1 ½ cups grated Parmesan cheese
- 1 teaspoon psyllium husk
- ½ cup baby kale
- 5 sun-dried tomatoes, cut into strips
Instructions
- Melt butter in a large skillet over medium heat. Add shrimp; reduce heat to medium-low. Cook
- turning shrimp after 30 seconds
- until only slightly pink
- about 1 minute. Add cream cheese and heavy cream; increase heat to medium. Cook
- stirring frequently
- until cream cheese is melted and no lumps remain
- about 2 minutes.
- Sprinkle garlic powder
- basil
- salt
- and pepper into the skillet and stir well. Mix in Parmesan cheese until well combined. Let simmer until sauce starts to thicken
- about 5 minutes. Add psyllium husk. Cook and stir until desired thickness is reached
- 5 to 7 minutes more. Fold in kale and sun-dried tomatoes. Remove from heat.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6