Name: Creamy Tomato-Pesto Shrimp
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4 servings
Ingredients: 450 g raw peeled and deveined shrimp; 2 tbsp butter; 3 cloves garlic, minced; 1 medium tomato, finely diced; 0.5 cup heavy cream; 115 g cream cheese, softened; 0.3333333333333333 cup keto-friendly pesto; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes, optional; 1 tbsp lemon juice; 0.25 cup grated cheese

Ingredients

450 g raw peeled and deveined shrimp
2 tbsp butter
3 cloves garlic, minced
1 medium tomato, finely diced
1/2 cup heavy cream
115 g cream cheese, softened
1/3 cup keto-friendly pesto
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes, optional
1 tbsp lemon juice
1/4 cup grated cheese

Instructions

1
Pat the shrimp dry and season with salt, black pepper, and red pepper flakes.
2
Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side.
3
Measure the shrimp at the center with a food thermometer; continue cooking until it reaches at least 63°C/145°F. Transfer the shrimp to a plate.
4
Reduce the heat to medium. Add the garlic and tomato to the skillet. Cook for 2–3 minutes, until the tomato softens.
5
Stir in the cream, cream cheese, pesto, and lemon juice. Simmer gently until the sauce is smooth; do not let it boil hard.
6
Return the shrimp to the skillet and sprinkle in the grated cheese. Toss gently until everything is hot and coated.
7
Serve immediately.

AI-Generated Recipe: This recipe was created by an AI chef. Please verify ingredients, quantities, and cooking times before preparing. Always check for allergens.

Prep:10 minutes

Cook:15 minutes

Total:25 minutes

Servings:4

Creamy Tomato-Pesto Shrimp

Ingredients

Instructions

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