Instructions:

Step 1: Prepare the Shrimp

Pat the shrimp dry with paper towels, season with salt and pepper.

Step 2: Sauté the Shrimp

In a large skillet over medium-high heat, melt 1 tbsp butter. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove shrimp and set aside.

Step 3: Prepare the Creamy Garlic Sauce

In the same skillet, add the remaining butter and minced garlic. Sauté for about 30 seconds until fragrant.

Reduce the heat to medium, pour in the heavy cream, and add grated parmesan, stirring continuously until the sauce thickens slightly.

Step 4: Combine and Finish

Add the cooked shrimp back into the skillet along with lemon juice and chili flakes if using. Toss to coat the shrimp in the creamy garlic sauce.

Step 5: Garnish and Serve

Sprinkle chopped fresh parsley on top and serve hot.

Serving Suggestions:

Serve over zucchini noodles for a full keto meal.

 Pair with cauliflower rice to soak up the creamy sauce.

 Enjoy with a fresh green salad on the side for a lighter option.

 Top with extra parmesan or a squeeze of lemon for brightness.

 Storage:

Store leftovers in an airtight container in the fridge for up to 3 days.

 Reheat gently in a skillet over low heat to avoid overcooking the shrimp.

 Nutrition (per serving, approx.):

• Calories: 340

• Protein: 26g

• Fat: 25g

• Net Carbs: 3g

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 Tips:

 Use wild-caught shrimp for the best flavor and sustainability.

 Don’t overcook the shrimp; they only need 2-3 minutes per side.

 Adjust the sauce thickness by adding a splash of chicken broth if needed.

 Add baby spinach at the end for extra greens.