When I am in the mood to impress, I always love to do a Keto spin on an Italian favorite, and this Creamy Italian Shrimp never fails to wow my dinner guests. Bursting with fresh flavor, this meal will have them drinking the sauce and wondering how they ever lived without this dish!
MAKES: 4 servings
1 SERVING: 451 Calories, 34 g Fat, 5 g Carbs, 32 g Protein
2 tbsp (30 g) butter
6 cloves garlic, finely minced
1 lb (454 g) shrimp, peeled and deveined, with tails removed
¼ cup (40 g) yellow onion, diced
½ cup (100 g) Roma tomatoes, diced
1 cup (240 ml) heavy cream
¾ cup (180 ml) unsweetened almond milk
¼ tsp xanthan gum
Salt and black pepper, to taste
10 oz (280 g) baby spinach
⅔ cup (66 g) Parmesan cheese, freshly grated
2 tsp (4 g) Italian seasoning
1 tbsp (7 g) fresh parsley, chopped
Place a large skillet over medium-high heat and melt the butter. Add the garlic and cook until fragrant, about 1 minute. Add the shrimp and cook for 2 minutes per side until cooked through and pink. Transfer to a bowl and set aside. Add the onion and tomatoes to the skillet and cook for 1 to 2 minutes. Reduce the heat to medium-low and add the cream and almond milk. Bring to a gentle simmer, stirring occasionally, then add the xanthan gum and continue to stir until thickened. Season with salt and black pepper.
Add the spinach leaves to the pan and allow them to wilt. Mix in the Parmesan cheese, allowing the sauce to simmer until the cheese melts, about 1 minute. Add the shrimp to the mixture and sprinkle with the Italian seasoning and parsley. Stir well.