Creamy Garlic Shrimp With Parmesan – Easy Keto Recipe

🧂 Ingredients

• 2 tbsp oil from jarred sun-dried tomatoes
• 1 1/2 lb (700g) raw jumbo shrimp

  peeled, deveined with tails on
• 1/2 yellow onion

  finely chopped
• 2-3 large garlic cloves

  minced
• 2 oz (56g) oil-packed sun-dried tomatoes

  drained and small chopped
• 1/2 cup (120ml) low-sodium fish or vegetable stock
• 1 1/2 cups (360ml) heavy cream
• 1/2 tsp smoked paprika
• 1/2 tsp crushed chili flakes

  or to taste
• 1 cup (100g) fresh grated Parmesan
• sea salt and ground black pepper

  to taste
• 1 cup (24g) packed fresh basil leaves

  plus more for garnish

Instructions

• 1 In a large non-stick skillet over medium heat, heat the oil from the sun-dried
  tomatoes.
• 2 Season the shrimp with salt and pepper, then sear them in 2 batches to avoid
  overcrowding the pan. Cook for 1-2 minutes on each side, until just pink. Remove
  from the pan and set aside.
• 3 In the same preheated skillet, add the onion, garlic, and sun-dried tomatoes.
• 4 Sauté for about 3-5 minutes, stirring frequently.
• 5 Add the stock and stir to remove all brown bits stuck on the bottom of the pan.
• 6 Bring to a gentle simmer until reduced by half.
• 7 Reduce the heat to a medium-low.
• 8 Add the cream, paprika, and crushed chili flakes to the skillet and stir until a
  creamy sauce forms.
• 9 Add the Parmesan, stirring until melted into the sauce. Taste and adjust the
  seasoning with salt and pepper.
• 10 Add the shrimp back to the skillet and reheat for 1-2 minutes.
• 11 Sprinkle with fresh basil and serve!

Nutrition Info