Keto Shrimp Alfredo
Description
This keto shrimp Alfredo comes together quickly, showcasing tender shrimp in a creamy garlic-Parmesan sauce with sun-dried tomatoes and kale.
Ingredients
•
2 tablespoons salted butter
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1 pound uncooked medium shrimp, peeled and deveined
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1 (8 ounce) package cream cheese, cubed
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1/2 cup heavy whipping cream
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1 tablespoon garlic powder
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1 tablespoon dried basil
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1 tablespoon ground black pepper
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2 teaspoons salt
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1 1/2 cups grated Parmesan cheese
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1 teaspoon psyllium husk
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1/2 cup baby kale
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5 sun-dried tomatoes, cut into strips
Directions
1
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
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.