Tag: high fat

This keto-friendly dish is creamy, rich, and bursting with flavor. You can serve this dish with zucchini noodles or cauliflower rice.

Ingredients (for 4 servings):

• 5 lbs raw shrimp
• 6-7 cloves minced garlic
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon olive oil
• Salt & pepper (continuously used throughout recipe)
• 1/2 cup dry white wine (I used Chloe Pinot Grigio)
• 1 1/2 cups heavy whipping cream
• 2 tablespoons freshly chopped parsley

 

Directions:

1. Peel and wash the shrimp.
2. Heat the olive oil on a large skillet over medium-high heat. Add the shrimp to the skillet. Add salt and pepper to the shrimp and cook the shrimp on each side for 1-2 minutes until both sides are pink. Put the shrimp into a bowl and set aside for later.
3. Turn the heat down a little bit to medium heat. Melt the butter in the same skillet. Sauté the garlic until they turn light brown or for about 30-45 seconds.
4. Pour the white wine into the skillet and allow the wine to reduce to half (meaning that half of the wine evaporates). Continue to stir.
5. Turn the heat down to low-medium heat. Add the heavy whipping cream and bring it to a light simmer and stir occasionally. Add salt and pepper to your liking.
6. Add the freshly grated parmesan cheese and allow the cheese to melt into the sauce. Continue to stir occasionally as sauce thickens.
7. Add the shrimp back to the skillet and mix the shrimp into the sauce. Sprinkle the parsley on top and add salt and pepper if needed.
8. Serve over zoodles (or cauliflower rice or vegetables).

*For a little bit of a kick, add red pepper flakes.

*Note: this dish does not do well if you try to reheat it after saving it overnight.