Ingredients
Scale
- 1.5 lbs Large shrimp (peeled and deveined)
- 1/2 cup Unsalted grass-fed butter
- 4 cloves Garlic, minced
- 1/2 cup Heavy whipping cream
- 1/4 cup Grated Parmesan cheese
- 1 tsp Red pepper flakes (optional for heat)
- 1 tbsp Fresh lemon juice
- 2 tbsp Fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Step 1: Prepare the Shrimp. Start by patting your shrimp dry with paper towels. Removing excess moisture is the secret to getting a good sear rather than steaming the shrimp. Season them lightly with salt and pepper. Set them aside while you prepare your garlic and parsley.
- Step 2: Sauté the Garlic and Shrimp. Place a large skillet over medium-high heat and melt half of the butter. Once the butter starts to foam, add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp to the pan in a single layer. Cook for 2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set them aside on a plate.
- Step 3: Create the Fat Bomb Sauce. Lower the heat to medium. In the same skillet, add the remaining butter and the heavy whipping cream. Stir constantly as the sauce begins to simmer. Whisk in the Parmesan cheese until the sauce thickens and becomes smooth. Add the lemon juice and red pepper flakes to balance the richness of the fats.
- Step 4: Combine and Garnish. Toss the cooked shrimp back into the skillet. Stir gently to coat every piece of shrimp in the creamy garlic sauce. Let it simmer for one more minute to ensure everything is hot. Garnish with fresh parsley and serve immediately over your favorite low-carb base.
- Cook Time: 20 minutes