Name: Keto Shrimp Alfredo
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Salted butter - 2 tablespoons; Uncooked medium shrimp, peeled and deveined - 1 pound; Cream cheese, cubed - 1 (8 ounce) package; Heavy whipping cream - ½ cup; Garlic powder - 1 tablespoon; Dried basil - 1 tablespoon; Ground black pepper - 1 tablespoon; Salt - 2 teaspoons; Grated Parmesan cheese - 1 ½ cups; Psyllium husk - 1 teaspoon; Baby kale - ½ cup; Sun-dried tomatoes, cut into strips - 5

Ingredients for - Keto Shrimp Alfredo

1. Salted butter 2 tablespoons

2. Uncooked medium shrimp, peeled and deveined 1 pound

3. Cream cheese, cubed 1 (8 ounce) package

4. Heavy whipping cream ½ cup

5. Garlic powder 1 tablespoon

6. Dried basil 1 tablespoon

7. Ground black pepper 1 tablespoon

8. Salt 2 teaspoons

9. Grated Parmesan cheese 1 ½ cups

10. Psyllium husk 1 teaspoon

11. Baby kale ½ cup

12. Sun-dried tomatoes, cut into strips 5

How to cook deliciously - Keto Shrimp Alfredo

1 . Stage

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.

2 . Stage

Sprinkle garlic powder, basil, pepper, and salt into the skillet; stir well. Mix in Parmesan cheese until well combined. 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.