Keto Creamy Garlic Parmesan Shrimp can be made in only 20 minutes. Shrimp are swimming in a rich and creamy sauce with tons of garlic flavor. Tastes great served over steamed spinach, zucchini noodles, or spaghetti squash.
What I love about Keto Creamy Garlic Parmesan Shrimp:
- This easy shrimp dish is low carb, keto-friendly, and gluten-free.
- It can be made in just 20 minutes. Perfect for a weeknight meal!
- The parmesan cheese and garlic give it tons of flavor and the heavy cream creates a thick and rich sauce.
- This recipe can easily be customized. Add some spinach, sun-dried tomatoes, mushrooms, or asparagus to the sauce.
Tips for making:
- You can use frozen and thawed shrimp.
- Any size shrimp can be used. My significant other had just been shrimping in the marsh behind our house and caught a ton of smallish shrimp. (It was early in the season.) But if you have larger shrimp, use them.
- Be careful not to overcook the shrimp. They cook very quickly and they will continue to cook in the hot sauce even after you remove them from the heat.
Leftovers can be refrigerated for 3 days.
My favorite way to serve this creamy low carb shrimp is over sauteed spinach. It makes the spinach taste like creamed spinach. 🙂
Just cook the spinach in a large skillet with a little butter or oil and add just a touch of water to help it steam some. Season to taste with salt and pepper.
Shrimp is one of my favorite things to eat. I think I could do a whole blog of just shrimp recipes. Try these other recipes:
Keto Creamy Garlic Parmesan Shrimp
Keto Creamy Garlic Parmesan Shrimp can be made in only 20 minutes. Shrimp are swimming in a rich and creamy sauce with tons of garlic flavor. Tastes great served over steamed spinach, zucchini noodles, or spaghetti squash.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds peeled and deveined shrimp
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1/3 cup white wine
- 1 cup heavy cream
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried thyme
- 1/2 cup shredded Parmesan cheese
- salt and pepper
- 2 green onions, sliced
- 1 tablespoon chopped fresh parsley
Instructions
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Heat a large skillet over medium-high heat. Add olive oil. When hot add shrimp. Cook 1 to 2 minutes per side, or just until they turn pink. Remove shrimp from skillet and set aside.
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Add butter to the skillet. When melted, add garlic and cook for 1 minute.
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Add wine and scrape up any browned bits on the bottom. Simmer for 1 minute and stir in the cream.
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Add red pepper flakes and thyme and let mixture simmer for 2-3 minutes.
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Stir in Parmesan cheese and season to taste with salt and pepper.
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Add shrimp back to skillet. Stir to coat them in the sauce and remove from heat when the shrimp are heated through.
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Sprinkle with green onion and parsley and serve.
Recipe Notes
You can use any size shrimp for this recipe. Mine were on the smaller side, but large shrimp would work well too.
Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking techniques.
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