Keto Creamy Asparagus with Shrimp Alfredo

Shrimp, butter, asparagus, cream and parmesan cheese? Such a perfect combination! It’s one of the bestest dishes that we’ve had for dinner. It tastes crazy good and looks impressive, too. Serving it with rice (or cauliflower rice), quinoa, pasta or noodles, surely you will have delicious and nutritious meals. This does work with my family!

Keto creamy asparagus with shrimp alfredo is initially made for keto and low carb eaters. However, it draws concern of many, including homemade food lover, shrimp addicts and chefs of home. Available on the table in less than 10 minutes, these are definitely great food for busy week day’s dinner. If you have no mood to cook at the weekend, just give these a go, too. It would be an appetizing yet effortless meal!

This alfredo shrimp dish may get you hooked even when you are not a big fan of shrimps. Shrimps are flavored with flavorful creamy alfredo sauce. It’s also what defines the food and makes it contain less carbs. Pair with crunchy asparagus, they offer a healthy and savory main course. Ready to let it serve at your meal? Here we go!

Keto Creamy Asparagus with Shrimp Alfredo

Recipe by JancCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings

Shrimp, butter, asparagus, cream and parmesan cheese? Such a perfect combination! It’s one of the bestest dishes that we’ve had for dinner.

Ingredients

  • 1 pound raw wild-caught shrimp, peeled & deveined

  • 2 cups fresh or frozen asparagus

  • 1 cup heavy cream

  • 1/3 cup grated parmesan cheese

  • 2 tablespoons organic Grass-Fed butter or ghee

  • Sea salt to taste

  • Black pepper to taste

Directions

  • Toss shrimps with salt and pepper.
  • Heat 2 tablespoons of butter into a skillet over medium heat. Add in shrimps and sauté for 2-3 minutes.
  • Add in asparagus and continue to sauté for additional 1-2 minutes.
  • Pour cream and parmesan cheese into the skillet. Reduce the heat and stir until cheese is melted and sauce is thickened.
  • Enjoy immediately.
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