Dieting is something I have always struggled with. As a food lover, I have a hard time cutting back on the foods I love, carbs, cheese and donuts are my kryptonite. I do find that when cooking your own food opposed to ordering in, it makes it easier to stick to a diet, plus you can have some fun and get creative. My goal for the next few months is to start cooking my own meals and get super creative in the kitchen with my recipes and alternative. I will of course be sharing my success stories and recipes (with pics!) here on the blog with you guys!
2 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled, deveined, and tails removed
Freshly ground black pepper
3 tbsp. unsalted butter
3 cloves garlic, minced
1 1/2 cup halved cherry tomatoes
2 c. baby spinach
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
1/4 cup basil, thinly sliced
Lemon wedges, for serving (optional)
Total Time – 20 minutes
First, defrost your shrimp. A quick tip to defrosting is to put your frozen shrimps in a strainer in the sink and run some cool water over the shrimps for about 10 minutes, or until shrimps are no longer frozen. Once your shrimps are ready for cookin’, heat your oil in a large skillet on medium to high heat. While the oil starts to heat up, season your shrimps with some salt and pepper to your liking. As soon as the oil starts to simmer, add your shrimps and cook on each side for about 2 minutes until opaque. Remember, shrimp cooks VERY fast, so be careful to not over cook! Remove cooked shrimps and set aside for later.
Next, reduce heat to medium and add butter. Once the butter has melted, stir in garlic until aromatic, should take about 1 minute. Add halved cherry tomatoes along with some salt and pepper. Cook until tomatoes begin to burst, once this happens add in spinach and cook until the spinach starts to wilt.
Stir in your heavy cream, Parmesan and basil until it begins to simmer. Bring your heat to low and let the mixture reduce simmer, this should take about 3 minutes.
Remember those shrimps we cooked before and set aside? Time to add those babies back in! Stir to combine shrimp with the sauce and cook until shrimp is thoroughly heated. Garnish with more herbs to your liking and if you prefer, squeeze some lemon on top before serving and VOILA, Keto friendly Tuscan butter shrimp ready to be enjoyed!
Will you be trying my Tuscan Butter Shrimp recipe? Let me know your thoughts!