This yummy, creamy recipe will have everyone coming back for more!
The reason I love this recipe is because it’s so versatile. You can put it on top of pasta, rice, or veggies (I use zucchini noodles!) Typically when I have a recipe that’s high in fat, I like to keep my carbs lower. That way it keeps my calories in check. For instance, we ate this last night, and I put it on top of zucchini. Super yummy, and very filling! But if you aren’t picky about carbs, you can’t go wrong with regular pasta! (As shown below).
12 ounces of frozen shrimp (I use de-veined and de-tailed)
¼ cup of onion, chopped
1 T of butter
2 teaspoons of corn starch
¼ teaspoon of garlic powder
¼ teaspoon of Italian seasoning
¼ cup of chicken or vegetable broth
½ cup of heavy cream
¼ cup parmesan cheese
4 servings of cooked pasta, or zucchini noodles for serving
1. Thaw shrimp by placing it in a bowl of lukewarm water. It should be gray in color and squishy to the touch.
2. Place butter in frying pan along with onion. On medium heat, sauté for 4-5 minutes, or until the onions become translucent. Add shrimp to pan. Cook for 4 minutes, or until shrimp becomes light pink in color.
3. Add broth and heavy cream to pan. With a whisk, mix in cornstarch one teaspoon at a time.
4. Stir in spices and parmesan cheese. Bring to boil and let simmer for 6-7 minutes, stirring occasionally so that your cream doesn’t burn! At this point the sauce should begin to thicken.
5. Pour sauce over pasta, or for a low-carb option, use zucchini noodles (recipe on next post). Sprinkle with parmesan cheese, and salt and pepper as desired. ENJOY!
*Nutritional facts note shrimp sauce only, pasta not included
Almond & Parmesan-Crusted Tilapia
2 8-ounce filets of tilapia
1/3 cup of almond flour
2 ounces of cream cheese (room temperature)
1 teaspoon of mustard
1 ½ teaspoons of lemon juice
dash of salt
dash of ground black pepper
½ cup of raw almonds
1/4 cup of parmesan cheese
- Pre-heat oven to 425 degrees.
- Place almonds in a food processor and blend until coarsely chopped. Place almonds on a plate and add Parmesan cheese. Add a dash of salt and pepper, mix, and set aside.
- In a shallow dish or plate mix cream cheese, mustard, and lemon juice. Blend with a fork until smooth. Add a dash of ground black pepper.
*You can also mix these ingredients in a bowl with an electric mixer and then transfer to a shallow dish or plate afterwards.
- Place almond flour on a plate. Dip each filet into almond flour, removing any excess.
- Place filet in cream cheese mixture and coat thoroughly. (Warning: This part can be kind of messy. You can use a spoon or spatula to spread a generous amount of the cream cheese mixture onto the filets, or if you’re feeling adventurous just dig in a use your hands!)
- Next, roll your filet in almond/parmesan mixture. Make sure to coat it all!
- Place filet on a pre-greased, tin-foil-lined baking sheet. (You can sprinkle a little extra parmesan on top of each filet at this point if you prefer more!) Cook in oven at 425 degrees for 13-15 minutes. Fish should be white and flaky once it is cooked through.
- Transfer fish to serving plate and top with lemon juice and salt and pepper. This can be served with steamed vegetables, rice, or noodles. Enjoy!!
*This recipe is intended for each filet to be split in two, to create four 4-ounce servings of fish.
Nutritional facts per serving:
Fat 19 grams
Carbs 6 grams
Protein 29 grams