A delightful dinner that brings together the deliciousness of shrimp and chicken in a creamy, zesty sauce. This dish is keto-friendly and packed with flavor.
Ingredients
Scale:
1 pound shrimp, peeled and deveined
1 pound chicken breast, sliced into strips
8 ounces keto-friendly pasta (zucchini noodles or shirataki noodles)
1 cup heavy cream
1 cup grated Parmesan cheese
4 cloves garlic, minced
1 lemon, juiced and zested
2 tablespoons olive oil
Salt and pepper, to taste
Fresh parsley, chopped for garnish
Instructions
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken breast and season with salt and pepper. Cook for about 6-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for approximately 3-4 minutes, or until they turn pink and opaque.
Return the cooked chicken to the skillet. Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.
Gradually whisk in the grated Parmesan cheese until melted and the sauce is creamy. Add the lemon juice and zest.
Prepare the keto-friendly pasta according to package instructions. Drain and set aside.
Once the sauce has thickened slightly, add the cooked pasta to the skillet, tossing everything together until well coated.
Garnish with freshly chopped parsley before serving and add more Parmesan cheese if desired.
