Keto Alfredo shrimp

Get dinner on the table in less than 15 minutes with this creamy Alfredo Shrimp that will rival any restaurant!

Nutritional values per serving: Kcal: 570 - Proteins: 36g, Fat: 45g, Net Carbs: 8g

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Ingredients

• Ghee, 2 tablespoons (32 g)
• Shrimps, 3/4 lb (340 g)
• Cream cheese, 5 oz (140 g)
• Heavy Cream, 0.4 cup (93 g)
• Water, 1/4 cup (100 g)
• Garlic, 2 cloves minced (10 g)
• Basil, dried, 1 1/2 teaspoon (1 g)
• Salt, 1 teaspoon (5 g)
• Parmesan cheese, 3/4 cup (73 g)
• Sun-dried tomatoes, 4 pieces (8 g)
• Spinach, 1/4 cup (8 g)
• Shirataki noodles, 15oz (425 g)

Instructions

1. Melt ghee in a large heavy-bottomed skillet over medium-high heat.
2. Add the shrimp to the skillet and immediately reduce heat to medium-low.
3. Turn the shrimp after half a minute, add the minced garlic and continue to sauté the shrimp on the other side for another 30 seconds. The shrimp will be just slightly pink. They should not be cooked all the way through at this point. Add the cream cheese and let them partially melt as you stir.
4. Pour in the water and heavy cream. Adjust the heat up to medium while continuing to stir. Stir frequently until the cream cheese has completely melted and there are no remaining lumps.
5. Sprinkle in the dried basil and add the parmesan. Stir to combine and allow the sauce to simmer for a minute or two as it thickens.
6. Fold in sun-dried tomatoes and spinach. When the leaves have wilted into the sauce to remove from heat and serve hot with zucchini noodles or shirataki (konjac) noodles! For the shirataki noodle preparation, please follow the directions on the package.

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