Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) chicken broth (ensure it is keto-friendly, low sodium)
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) dry white wine (optional, can be replaced with more broth)
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 1/4 cup (6g) chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15ml) olive oil

Instructions:

  1. Pat shrimp dry with paper towels and season with salt and pepper.
  2. Heat olive oil and melt butter in a large skillet over medium heat. Add garlic and red pepper flakes (if using), cook until fragrant (about 30 seconds).
  3. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Don't overcrowd the pan; cook in batches if necessary.
  4. Remove shrimp from skillet and set aside. Add chicken broth and white wine (if using) to the skillet, scraping up any browned bits from the bottom of the pan.
  5. Stir in heavy cream and lemon juice. Bring to a simmer and cook for 1-2 minutes, or until the sauce has slightly thickened.
  6. Return shrimp to the skillet and toss to coat with the sauce. Garnish with fresh parsley and serve immediately.