Keto Shrimp Skillet with Lemon Leek Cream and Roasted Cauliflower

Instructions

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   1. Preheat the oven to 220°C / 425°F. Place the cauliflower on a sheet pan and toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika. Roast for 20 to 22 minutes, turning halfway through, until tender and browned at the edges.

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   2. While the cauliflower roasts, pat the shrimp very dry with paper towels and season them with the remaining salt, remaining black pepper, lemon zest, and red pepper flakes if using.

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   3. Heat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil and sear the shrimp for 1 to 2 minutes per side, until just cooked through. Transfer them to a plate so they do not overcook.

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   4. Reduce the heat to medium. In the same skillet, add the butter and leek. Cook for 4 to 5 minutes, stirring often, until the leek is soft and fragrant.

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   5. Add the garlic and fresh thyme. Cook for 30 seconds, then pour in the lemon juice and scrape the bottom of the skillet to loosen the browned bits.

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   6. Pour in the heavy cream and cook for 2 to 3 minutes over medium-low heat until slightly thickened. Add the Parmesan and stir until the sauce is smooth and silky.

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   7. Return the shrimp to the skillet along with the roasted cauliflower. Toss gently for 1 to 2 minutes so everything is coated in the sauce and heated evenly.

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   8. Turn off the heat, sprinkle with fresh parsley, and add a little extra Parmesan if desired. Serve immediately.