The Preparation

• 2 tablespoon olive oil
• 16 ounce shrimp, peeled + de-veined + tails removed
• Salt and pepper to taste
• 4 tablespoon butter
• 3 teaspoon garlic, minced
• 6 ounce cherry tomatoes
• 8 ounce broccoli
• 3 cup baby spinach
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/4 cup fresh basil, thinly sliced
• 1 medium lemon, sliced + for garnish

The Execution

1. Measure out and prepare all the ingredients.
2. Over medium to high heat, in a skillet add the olive oil. Toss the shrimp in the skillet and season with salt and pepper. Cook until opaque then remove from skillet.
3. Melt the butter in the skillet over medium heat. Once the butter has melted, stir in the garlic and cook for 1-2 minutes.
4. Add in the cherry tomatoes and broccoli. Season with salt and pepper.
5. Add in the spinach and let cook until it starts to become wilty.
6. Add in the heavy cream, grated Parmesan and basil. Stir to combine well. Turn to low heat and let simmer to allow the sauce to thicken.
7. Stir in the shrimp with the other ingredients to reheat them.
8. Garnish with basil. Serve immediately and enjoy!

Notes

This makes a total of 4 servings of Keto Tuscan Butter Shrimp. Each serving comes out to be 428 calories, 31.8g fat, 6.8g net carbs, and 29g protein.