Method

Melting butter: Melt the butter in a large skillet over medium heat.

Cooking shrimp: Add the shrimp and reduce the heat to medium-low. Cook for about 1 minute, turning the shrimp after 30 seconds, until they are just slightly pink.

Adding cream base: Increase the heat to medium and add the cream cheese and heavy cream to the skillet. Stir frequently until the cream cheese is fully melted and the mixture is smooth, approximately 2 minutes.

Seasoning: Season the mixture with garlic powder, basil, pepper, and salt, stirring to combine evenly.

Adding Parmesan: Gradually mix in the Parmesan cheese until well incorporated.
Simmering sauce: Allow the sauce to simmer for about 5 minutes, or until it begins to thicken.

Thickening: Stir in the psyllium husk and continue cooking, stirring occasionally, for 5 to 7 minutes, or until the sauce reaches your desired thickness.

Final additions: Gently fold in the kale and sun-dried tomatoes, ensuring they are evenly distributed. Remove the skillet from heat and serve immediately.

Serve with ideas: Vegetable Pasta, Keto-Friendly, Zoodles, Keto-Friendly, Cauliflower Rice, Keto-Friendly, Roasted Vegetables, Keto-Friendly, Green Salad, Keto-Friendly or Cloud Bread, Keto-Friendly.

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, adding a splash of heavy cream if needed.

Freezing: Can be frozen for up to 2 months. Thaw overnight in refrigerator and reheat gently, stirring frequently.