This is a fast 30-minute dinner for pesto shrimp and peas, served over a simple low carb cauliflower mash. The shrimp is coated with pesto and cooks in just minutes on the stovetop, and the cauliflower mash comes together effortlessly by stirring together riced cauliflower and cheese.
- Make Cauliflower Mash: Cook cauliflower rice in medium saucepan (Note 5) over medium heat until tender, stirring frequently, about 5 minutes (Note 6). Stir in cheddar, parmesan, and cream cheese until completely melted and incorporated, a few minutes. Taste and adjust, adding more cheese to thicken if desired (Note 7). Reduce to low heat to keep warm while you proceed to next step.
- Cook Shrimp: Stir pesto in large skillet (Note 8) over medium heat until hot, a few minutes. Add shrimp and peas, stirring to coat with pesto. Increasing heat as needed, cook until shrimp is pink and no longer raw, flipping occasionally, a few minutes. Turn off heat.
- Serve (Note 9): Divide cauliflower mash and pesto shrimp among serving plates. If desired, use slotted spoon while transferring shrimp so that any excess liquid in skillet is left behind.
|Makes 3 Servings|
|Amount Per Serving (2.5 cups):|
|Calories 520 (64% from fat)|
|Total Fat 37g||57%|
|Saturated Fat 8g||42%|
|Net Carb 7g|
|Total Carb 13g||4%|
|Dietary Fiber 6g||24%|
what vegetable could you substitute the green peas for in this recipe?
I would add diced green bell peppers in place of the green peas. Hope that helps!