Spicy Garlic Butter Shrimp

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

subheading: Protein Options: Wild-Caught Shrimp - OR - Free-Range Chicken Breasts:

1 to 1⁄2 pounds wild-caught shrimp, frozen

1 to 1⁄2 pounds free-range chicken breasts, cut into ¾″ pieces

subheading: Herb Options: Parsley - OR - Basil:

2 tablespoons fresh parsley (most common for this dish), chopped, with some left for garnishing

1 cup fresh basil leaves, chopped, with some left for garnishing

subheading: Remaining Ingredients:

36 ounces Palmini noodles (zero-carb shirataki noodles can also be used as a replacement)

1⁄3 cup Parmigiano Reggiano Stravecchio Cheese (it’s a raw block cheese from Italy, sold by Trader Joe’s), chopped in a food processor

2 cups fresh spinach, chopped, or 1 cup frozen chopped spinach (chopped arugula may also be used as a sub)

2 cups cherry tomatoes, cut in half (non-GMO sun-dried tomatoes can also be used as a sub)

4 to 5 cloves garlic, minced

1⁄2 cup organic free-range chicken broth

1 teaspoon red chili flakes, less may be used if sensitive to the heat

1⁄2 stick organic pasture-raised butter or lactose-free ghee (you’ll use 2 tablespoons of the butter/ghee to sauté the shrimp)

4 tablespoons organic butter-flavored coconut oil

3⁄4 teaspoons black pepper

1⁄2 teaspoons pink salt

1⁄2 lemon, squeezed of lemon juice

1⁄4 to ½ teaspoon cayenne pepper, optional

Directions at ketoliciouseats.com

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