submitted by Sara on March 29 2019
contains animal productscontains dairy productscontains lactosecontains crustaceans

Ingredients
for
servings

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For the shrimp
1 lb Shrimp, Prawn, peeled and deveined, raw
contains animal productscontains crustaceans
½ tsp Salt, Kosher salt, table salt
¼ tsp Pepper, black, ground
1 tbsp Olive Oil
For the sauce
2 tbsp Butter, unsalted
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4  (ea. 0.11 oz) Garlic, raw
½ cup Vegetable broth, stock
1½ cups Cream, fluid, light whipping, 30% fat
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½ cup Parmigiano Reggiano, Parmesan cheese, grated
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2 tbsp Parsley, fresh, chopped

Preparation

  1. Serving size: 3/4 cup of shrimps (about 9 large shrimp, weighing about 3 1/2 oz or 100 g cooked) plus 1/2 cup of sauce; sufficient as a main meal when served with a side of vegetables or rice or pasta

    The shrimp

  1. Season the cleaned shrimp with some salt and pepper. We usually use a larger variety, which comes out to be 9 shrimp per serving.
  2. In a large pan over medium-high heat, heat the oil.
  3. Fry the seasoned shrimp on each side for a minute or two. Be careful not to overcook the shrimp.
  4. Remove the shrimp from the pan and set aside.
  5. I like to work in batches, so that the shrimp don't overlap in the pan. For me, that's about 2 servings worth of of shrimps. If frying in batches, divide the oil accordingly.
  6. The sauce

  7. Melt the butter in the pan and add the minced or finely chopped garlic. Sautee for half a minute.
  8. Pour in the broth and let reduce for about 5 minutes or until it has only half of its initial volume. You can also use chicken broth or white wine instead.
  9. Add the cream and bring to a gentle simmer. Then reduce the heat to medium-low.
  10. Stir in the cheese and let simmer for about 5 minutes or until it has melted and the sauce thickens.
  11. Season to taste.
  12. Stir in the chopped parsley, optionally setting some aside for garnishing
  13. Serving

  14. Add the shrimp to the sauce and let cook for another minute to reheat it.
  15. Serve, optionally sprinkled with the remaining parsley.
  16. Enjoy by itself or over rice or pasta. Zoodles or cauliflower rice are great low-carb options.
  17. Meal Prep Tip

  18. You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or on the stovetop.

Nutrition Facts
for
serving

  • Calorie count
    514 kcal
  • % of calories by macros
    Fat79.0 %406 kcal46 g
    Net Carbs4.1 %21 kcal5.3 g
    Protein16.9 %87 kcal22 g
  • Approx. WW SmartPoints™
    19.9
  • Cholesterol 279.3 mg
  • Sodium 1203.8 mg
  • Fat 45.6 g
    • Saturated Fat 26.3 g
    • Trans Fat 0 g
  • Carbohydrates 5.5 g
    • Dietary Fiber 0.2 g
    • Total Sugars 3.2 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 22 g
  • Calcium 291.3 mg
  • Iron 0.6 mg
  • Magnesium 39.8 mg
  • Potassium 268.9 mg
  • Zinc 1.9 mg
  • Vitamin A (Retinol Equivalents) 451.6 mcg
  • Vitamin B12 1.7 mcg
  • Vitamin C 4.1 mg
  • Folate 28.7 mcg
    • Folic Acid 0.9 mcg