Creamy Cajun Shrimp with Palmini Noodles KETO (J. Christian)

Juicy jumbo shrimp cooked in a creamy Cajun Alfredo sauce served over Palmini linguine. This easy Keto weeknight dinner only takes 15 minutes to make and will quickly become a family favorite!

Servings: 5

Net Carbs: 2

INGREDIENTS:

• 1 pound jumbo shrimp, peeled/deveined/tails off
• 2- 14 ounce cans Palmini Linguine, hearts of palm
• 3 teaspoons Cajun Seasoning Mix, divided
• ¼ cup unsalted butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley
• ¼ teaspoon salt

INSTRUCTIONS:

 

Heat a large skillet over medium. Add in the oil and half the butter. Sprinkle 1 teaspoon of the Cajun seasoning over the shrimp and cook for 3 minutes. Then flip the shrimp over and sprinkle with another teaspoon Cajun seasoning. Cook 2-3 more minutes, or until the shrimp have turned pink, then set aside.

Add in the rest of the butter to the skillet and once melted, sauté the garlic for about 20 seconds. Careful not to burn it! Stir in the remaining butter, Cajun seasoning, salt, heavy cream, Parmesan cheese and parsley.

Cook for another 3-5 minutes or until the sauce has thickened. Add the Palmini and the shrimp back in and cook for another minute or until everything is heated through.

Serve with grated Parmesan cheese and some fresh parsley over the top. Optional: If you like a little extra heat and flavor, you can also serve with a sprinkling of the Cajun seasoning on top.

TIPS ON MAKING THE BEST KETO CREAMY CAJUN SHRIMP:

• The first tip to making the perfect low carb shrimp recipe is selecting high quality shrimp. You need to look for local, wild-caught shrimp. Try to avoid farmed shrimp because most likely they been treated with chemicals, antibiotics or pesticides.
• To ensure you get a really fresh, pronounced flavor, grate your Parmesan cheese right before using it. You just can't get that from pre-grated cheese.
• If your sauce is a little thin, just add more cheese and allow to cook a little longer. The sauce will thicken as it cooks.
• If you don't have Parmesan cheese on hand, you can substitute with Asiago or Romano cheese and it will be equally as delicious.
• In case you have leftovers, place them in a freezer safe bag, let all the extra air out the bag and zip it closed, making sure the shrimp are covered with sauce. It will keep in the freezer for up to 3 months.

Source: Christian