Delicious shrimp with a creamy sauce and lots of mushrooms is absolutely wonderful. This is an easy recipe worthy of a the finest restaurant. It quickly went into my favorites and make often file.
I used Dixie Carb Counters Skinni Spaghetti (4 net carbs per serving), and split one serving (1/4 package) to make two servings, so 2 net carbs for the pasta. You can also use 2 cups of spiral zucchini (zoodles) in place of the pasta. As side dishes, I made fresh salad and some steamed green beans.
I admit, this recipe is loaded with calories. Lots of butter equals calories, but the carb count is really low. If you are nervous about a high calorie meal, cut the butter in half. It will still be wonderful.
Shrimp and Mushrooms in Cream Cheese Sauce
1/4 package low carb spaghetti or zoodles
2 tablespoons butter
1 cup fresh mushrooms, sliced
½ cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
¾ teaspoon dried basil
⅔ cup boiling water
½ pound shrimp, cooked or raw
Bring a large pot of lightly salted water to a boil. Add spaghetti or zoodles and cook until tender, about 5 to 7 minutes. Drain and set aside.
Put a medium-sized heavy skillet over medium-high heat and melt 2 tablespoons of butter. Add the mushrooms and sauté until tender. Remove to a plate and set aside. Add the shrimp if you are using raw shrimp and stir cook until they turn pink.
In the same pan, add 1/2 cup butter and the minced garlic. Cut the cream cheese into pieces and add to the pan, stirring and breaking it up as it melts.
Add the parsley and basil, stirring. Lower heat to simmer and cook for 5 minutes, stirring as needed. Mix in boiling water, a tablespoon at a time until the sauce is smooth.
Add the shrimp and mushrooms and stir. Simmer a few more minutes to heat. Add pasta or zoodles and stir together.
Makes two delicious servings.