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Categories:
butter shrimp cream cheese heavy whipping cream garlic basil salt ground black pepper Parmesan cheese psyllium husk baby kale tomatoes
Viewed: 49 - Published at: 5 years agoIngredients
- 2 tablespoons salted butter
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 (8 ounce) package cream cheese, cubed
- 1/2 cup heavy whipping cream
- 1 tablespoon garlic powder
- 1 tablespoon dried basil
- 2 teaspoons salt
- 1 tablespoon ground black pepper
- 1 1/2 cups grated Parmesan cheese
- 1 teaspoon psyllium husk
- 1/2 cup baby kale
- 5 sun-dried tomatoes, cut into strips
Method
- Melt butter in a large skillet over medium heat. Add shrimp; reduce heat to medium-low. Cook, turning shrimp after 30 seconds, until only slightly pink, about 1 minute. Add cream cheese and heavy cream; increase heat to medium. Cook, stirring frequently, until cream cheese is melted and no lumps remain, about 2 minutes.
- Sprinkle garlic powder, basil, salt, and pepper into the skillet and stir well. Mix in Parmesan cheese until well combined. Let simmer until sauce starts to thicken, about 5 minutes. Add psyllium husk. Cook and stir until desired thickness is reached, 5 to 7 minutes more. Fold in kale and sun-dried tomatoes. Remove from heat.
