Keto One Pot Shrimp Alfredo
A one-pot keto shrimp alfredo made in a single skillet. Makes a total of 4 servings.
Ingredients
| 1 tablespoon | 15 ml | salted butter |
| 1 pound | 455 g | raw shrimp, cleaned, tails and shell removed |
| 4 ounces | 115 g | cream cheese, cubed |
| 1/2 cup | 120 ml | whole milk |
| 1 tablespoon | 15 ml | garlic powder |
| 1 teaspoon | 5 ml | dried basil |
| 1 teaspoon | 5 ml | salt |
| 1/2 cup | 120 ml | Parmesan cheese, shredded |
| 5 whole | sun-dried tomatoes, cut into strips | |
| 1/4 cup | 60 ml | baby kale |
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the shrimp to the skillet and reduce the heat to medium-low.
- Turn the shrimp after about 30 seconds and cook the other side until they are only slightly pink. This is important because the sauce will continue to cook the shrimp once it is added. If you overcook the shrimp it will become tough and rubbery!
- Add the cream cheese cubes to the shrimp pan.
- Pour the milk into the pan and increase the heat to medium. Stir frequently until the cream cheese has melted into the milk and no lumps are present.
- Sprinkle the garlic powder, basil and salt into the pan and stir well.
- Add the Parmesan cheese and stir to combine. Let simmer until the sauce begins to thicken.
- Complete the dish by folding in the sun-dried tomatoes and baby kale (or spinach).
- Remove from the heat and serve hot!
Note: use raw shrimp, cleaned, with tails and shell removed.