Keto Garlic Butter Shrimp with Zucchini Noodles

Ingredients:

For the shrimp:

• 1 lb raw shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/2 teaspoon paprika
• Salt and pepper to taste

For the zucchini noodles:

• 2 medium zucchini, spiralized
• 2 tablespoons olive oil
• Salt and pepper to taste

For the sauce:

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and cook until fragrant, about 1-2 minutes.
2. Add the shrimp to the skillet and sprinkle with paprika, salt, and pepper. Cook for 2-3 minutes on each side, or until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add 2 tablespoons of olive oil and spiralized zucchini. Cook for 2-3 minutes, or until the zucchini is tender but still has a slight crunch. Season with salt and pepper.
4. To make the sauce, melt 2 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
5. Add heavy cream and Parmesan cheese to the saucepan, whisking constantly until the cheese has melted and the sauce has thickened. Season with salt and pepper.
6. Add the shrimp back to the skillet and pour the sauce over the top. Toss to combine.
7. Serve the garlic butter shrimp and zucchini noodles in bowls, and top with extra Parmesan cheese and chopped fresh parsley if desired.

This dish is a delicious and satisfying keto meal, with the garlic butter shrimp and zucchini noodles providing plenty of flavor and texture. The creamy Parmesan sauce is the perfect finishing touch, bringing everything together in a delicious and satisfying way. Enjoy!

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