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Shrimp Portofino

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Ingredients

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Main dish
1 1/2 tbsp Butter unsalted
1/2 cup sliced Button Mushrooms
2 cloves chopped fine Garlic, fresh
10 ea tails off Shrimp - large peeled
1 tsp Salt
3/4 tsp Black pepper - fresh ground
1 1/2 cups Baby spinach
1/4 cup Lemon juice
1/4 cup Chicken stock
1 cup Heavy cream
Cabbage pasta
2 tbsp Coconut oil
2 cups thinly sliced Green cabbage

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Shrimp Portofino

Features:
    Cuisine:

    This satisfying dish is a Keto friendly take on the Grilled Shrimp Portofino on the menu at Romano’s Macaroni Grill. Using a shredded cabbage “pasta” to replace the noodles works extremely well and in my view better than zucchini noodle by far.

    • Serves 2
    • Medium

    Ingredients

    • Main dish

    • Cabbage pasta

    Directions

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    Steps

    1
    Done

    Begin by making the cabbage pasta. See below.

    2
    Done

    Using a large 12″ cast iron frying pan, melt the butter then saute the button mushrooms and garlic until mushrooms start to brown.

    3
    Done

    Add the shrimp, season to taste and saute until they turn pink then add the spinach and lemon juice

    4
    Done

    Add the broth, stir well and cook for about another minute, until the spinach is wilted.

    5
    Done

    Add the heavy cream, increase the heat and simmer for about 3 minutes.

    6
    Done

    Remove from the heat. Add the cabbage pasta and stir until everything is hot and well mixed together and serve.

    7
    Done

    Cabbage pasta

    Heat the coconut oil in a 10″ frying pan and saute the cabbage for about 15 minutes, stirring frequently.

    Ian Cooks

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