Keto Shrimp Alfredo

• 2 tablespoons salted butter
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 (8 ounce) package cream cheese, cubed
• 1/2 cup heavy whipping cream
• 1 tablespoon garlic powder
• 1 tablespoon dried basil
• 2 teaspoons salt
• 1 tablespoon ground black pepper
• 1 1/2 cups grated Parmesan cheese
• 1 teaspoon psyllium husk
• 1/2 cup baby kale
• 5 sun-dried tomatoes, cut into strips

1. Melt butter in a large skillet over medium heat. Add shrimp; reduce heat to medium-low. Cook, turning shrimp after 30 seconds, until only slightly pink, about 1 minute. Add cream cheese and heavy cream; increase heat to medium. Cook, stirring frequently, until cream cheese is melted and no lumps remain, about 2 minutes.
2. Sprinkle garlic powder, basil, salt, and pepper into the skillet and stir well. Mix in Parmesan cheese until well combined. Let simmer until sauce starts to thicken, about 5 minutes. Add psyllium husk. Cook and stir until desired thickness is reached, 5 to 7 minutes more. Fold in kale and sun-dried tomatoes. Remove from heat.

butter, shrimp, cream cheese, heavy whipping cream, garlic, basil, salt, ground black pepper, parmesan cheese, psyllium husk, baby kale, tomatoes

Taken from www.allrecipes.com/recipe/264208/keto-shrimp-alfredo/ (may not work)