Preheat oven to 350 F (180 C).
Heat skillet on medium-high and add olive oil. When olive oil is heated, add garlic and cook 2 minutes. Do not allow the garlic to brown as it will make the dish bitter.
Add white wine, and lemon juice. Simmer until wine sauce is reduced by half - about 10 minutes.
Add Italian and Ranch seasonings.
Reduce the heat to low, and once the sauce has cooled slightly add the butter. If pan is too hot, the butter will separate. Stir until the butter is melted. (Or melt the butter in advance with shrimp shells - see note below).
Add shrimp into sauce and stir to coat the shrimp. Pour the shrimp and the sauce into a baking dish.
Cut fresh parsley over the dish and season to taste with salt and pepper.
Sprinkle 1/2 cup grated Parmesan Cheese over the dish and bake for 10 minutes or until the shrimp is heated through. Do not overcook the shrimp.
Remove from the oven and sprinkle the rest of Parmesan cheese (1/2 cup) over the top.
We serve it over Shirataki noodles.
We used Sauvignon Blanc First Pick which only has 4 net carbs per cup and alcohol should cook off. You can use chicken broth instead but add 1 tablespoon of Apple Cider Vinegar to the sauce to add acidity.
If you saute shrimp shells in the butter in advance, then remove shells - it will give the butter a nice shrimp flavour.
Macros: 31 g fat, 20 g protein, 6 g net carb per serving (MFP).
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 355 (72%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||53 %|
|Saturated Fat 23.5g||117 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 287mg||88 %|
|Sodium 638mg||22 %|
|Potassium 301.3mg||8 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.8g|
|Protein 28.6g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 494
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