Servings: 6

3 tablespoons Butter 3 tablespoons Butter
1 tablespoon Garlic 1 tablespoon Garlic
1/2 tablespoon Red Pepper Flakes adjust to taste ½ tablespoon Red Pepper Flakes adjust to taste
1 cup Chopped Onion 1 cup Chopped Onion
1.5 tablespoons Tomato Paste 1.5 tablespoons Tomato Paste
1 teaspoon Dried Oregano 1 teaspoon Dried Oregano
1/2 teaspoons Salt ½ teaspoons Salt
1 teaspoon Ground Black Pepper 1 teaspoon Ground Black Pepper
1/4 cup water ¼ cup water
3/4 cup Heavy Whipping Cream ¾ cup Heavy Whipping Cream
1 pound shrimp 21-25 count, shelled and deveined 1 pound shrimp 21 to 25 count, shelled and deveined
1 cup crumbled feta cheese 1 cup crumbled feta cheese
1/2 cup sliced black olives ½ cup sliced black olives
1/4 cup Chopped Parsley ¼ cup Chopped Parsley

Heat a 10-inch saucepan and when it’s hot, add the butter. To the melted butter add garlic and red pepper flakes. Let this sizzle for 10 to 15 seconds.
Add in onions, tomato paste, oregano, salt, pepper, and water. Mix until you the tomato paste has dissolved. Cover the skillet and let the sauce cook for 3 to 4 minutes.
Remove lid and slowly stir in the heavy whipping cream, stirring all the while. Stir in shrimp, feta cheese, and olives and cook until the shrimp are cooked through, about 2 to 3 minutes. Garnish with parsley and serve.
For the non-keto members of the family, you can serve this over boiled pasta. You can use shirataki noodles or cauliflower rice for a low carb option.

Nutrition facts per serving:  309kcal | Fat: 25g | Carbohydrates: 8g | Fiber: 2g | Protein: 15g  Nutrition facts per serving:  309kcal | Fat: 25g | Carbohydrates: 8g | Fiber: 2g | Protein: 15g