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I grew up in Missouri so my memories of shrimp are varied from Red Lobster to the heavily breaded popcorn shrimp I would douse in ketchup😕What kid of the 80s didn’t though, right?
But this shrimp, this shrimp is blanketed with a creamy, herb & parmesean sauce that is thickened with cream cheese! Yes folks, no flours or thickeners needed!! My kind of sauce!
I will walk you through how to make this restaurant worthy, low carb dish that will satisfy your Italian cravings❤
I would love to hear your story/memory you have about shrimp! Leave a comment below☺
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KETO GARLIC SHRIMP W/CREAM SAUCE
1 lb. Shrimp, deveined,peeled
3 Tbsp butter; divided
6 cloves of garlic,minced
1/2 cup onion,diced
2 oz cream cheese
1 3/4 cup half & half
1/4 tsp dried parsley
1/2 cup parmesean,shredded
1/4 tsp ground oregano
1/4 tsp ground basil
Salt&pepper to taste
Get all of your ingredients chopped and ready before you begin!
Melt 2 Tbsp butter in a hot skillet.
Swirl around to coat then add 6 cloves of minced fresh garlic, saute 1 minute, no more.
Add 1 lb deveined & peeled shrimp. These are large prawns. Any shrimp will work here. Cook shrimp for 2 minutes only! 1 minute each side, you do NOT want to overcook them!
Saute 1 Tbsp butter in the skillet scraping the skillet bottom with a whisk then add 1/2 cup chopped onion to the skillet. Saute 3 minutes.
Add 1/4 tsp dried parsley, whisk.
Add in 1 3/4 cup half and half to the skillet whisking up crunchy bits.
Chop 2oz of cream cheese.Whisk well into sauce and simmer to thicken. Approx. 8 minutes.
Add 1/2 cup shredded parmesean,I prefer freshly grated!
Add 1/4 tsp of each: oregano & basil, whisk well. Simmer 5 minutes.
When it coats the back of a spoon, add salt and pepper to taste. I recommend trying it until it is right for you😊
Add in 1/3 cup fresh spinach.
Stir shrimp back in and take off the heat!