Categories: keto

Ingredients

• 3 tbsp. butter, divided
• 1 lb. medium or large shrimp, peeled and deveined (or chicken)
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 3/4 c. heavy cream
• 1/2 c. grated Parmesan
• 1 c. halved cherry tomatoes
• 3 tbsp. freshly chopped parsley
• 3 tbsp. large zucchini, spiralized (or about 4 cups zoodles)

Directions

1. In a large skillet over medium heat, melt 1 tablespoon butter. Add shrimp and season with salt and pepper. Cook until shrimp is pink and opaque, about 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)

2. Melt remaining butter in skillet then stir in garlic. Cook until fragrant, about 1 minute, then whisk in heavy cream. Bring to simmer, then stir in Parmesan, tomatoes, and parsley. Simmer until tomatoes have softened and mixture has thickened slightly, about 3 minutes.

3. Return shrimp to skillet and add zucchini noodles. Toss to combine and serve immediately.

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