Here's a recipe for low-carb shrimp and broccoli ravioli with creamy tomato sauce:
Ingredients:
1 package of low-carb ravioli (can be found in specialty stores or made with almond flour)
1 pound large shrimp, peeled and deveined
1 head of broccoli, chopped into small florets
2 cloves garlic, minced
1 can crushed tomatoes
1/2 cup heavy cream
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper, to taste
Parmesan cheese, for garnish
Instructions:
Cook the ravioli according to package instructions and set aside.
In a large skillet, heat the olive oil and butter over medium-high heat.
Add the shrimp and cook until pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
Add the broccoli to the skillet and cook until tender, about 5 minutes.
Add the garlic and cook for an additional minute, stirring constantly.
Pour the can of crushed tomatoes into the skillet and stir to combine. Bring to a simmer and cook for 5-7 minutes.
Pour the heavy cream into the skillet and stir to combine. Cook for an additional 3-4 minutes, or until the sauce has thickened.
Add the cooked ravioli and shrimp to the skillet and stir gently to combine.
Season with salt and pepper to taste.
Serve hot, garnished with Parmesan cheese.
This low-carb shrimp and broccoli ravioli with creamy tomato sauce is a delicious and satisfying meal that is perfect for any day of the week. The combination of shrimp, broccoli, and ravioli makes it a well-rounded meal that is low in carbohydrates. The creamy tomato sauce is the perfect complement to the flavors of the shrimp and broccoli. It's also an easy recipe to customize by adding other vegetables or herbs, such as spinach or basil. Enjoy!