Ingredients
6
6 servings
- •2 tablespoons salted butter
- •1 pound uncooked medium shrimp, peeled and deveined
- •1 (8 ounce) package cream cheese, cubed
- •0.5 cup heavy whipping cream
- •1 tablespoon garlic powder
- •1 tablespoon dried basil
- •1 tablespoon ground black pepper
- •2 teaspoons salt
- •1.5 cups grated Parmesan cheese
- •1 teaspoon psyllium husk
- •0.5 cup baby kale
- •5 sun-dried tomatoes, cut into strips
Instructions
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 448
- Carbohydrate: 18g
- Fat: 31g
- Fiber: 4g
- Protein: 27g
- Sugar: 10g
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