Pro Tip!: To avoid rubbery shrimp, don’t overcook them and don’t buy them pre-cooked. Raw shrimp will cook in about three minutes, and it’s worth the soft result!

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Serving Size: 1/4 of pan

Approx Calories per Serving: 290

Approx Macros: Net carb 4g | Fat 17 g | Protein 38

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Note: If you’re not fond of shrimp, you can substitute chicken, just cook fully before mixing with the sauce, and remember that protein and fat amounts will change.

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Ingredients:

1. 1 pound of large raw easy peel shrimp, peeled
2. Season Salt to taste
3. 1 teaspoon of olive oil
4. 1 TBS of minced garlic or about 3 garlic cloves minced
5. Juice of 1/2 a lemon
6. 3 TBS of butter softened
7. 1 tsp of italian seasoning
8. Black pepper to taste
9. 1/4-1/3 cup of grated Parmesan cheese
10. Whole Roma tomato diced
11. 1/2 cup of white wine or chicken stock
12. Red pepper flakes to taste (optional)

Instructions:

1. Dry the shrimp by patting them down with a paper towel to remove extra moisture. Add the olive oil and toss with the season salt and pepper to taste.
2. Heat a pan to medium heat and add the olive oil and the shrimp. Cook for about 3-4 minutes turning the shrimp about halfway through until the shrimp is pink/orange.
3. Set the shrimp aside.
4. Lower the heat to medium low to avoid burning the butter
5. Add garlic, and Italian seasoning to the skillet and cook for about 1-2 minutes until fragrant.
6. Add the lemon juice, red pepper flakes, wine/chicken stock, and diced Roma tomato. Allow the sauce to simmer for about 2 minutes.
7. Lower the heat to low (remember low and slow :)) for about 2 more minutes, then add the butter and let it melt.
8. Add the shrimp the the pan and allow it to cook for about 1 minute. Then, add the Parmesan and toss the shrimp with the sauce.