Shrimp Alfredo

I invented this for my Alfredo-obsessed husband, and he loves it.

YIELD: 3 servings, each with 11 grams of carbohydrates and 4 grams of fiber, for a total of 7 grams of usable carbs and 30 grams of protein.

INGREDIENTS:

• 2 cups frozen broccoli “cuts”
• 3 tablespoons butter
• 3 cloves garlic, crushed
• 2 cups thawed small, frozen shrimp, cooked, shelled, and deveined
• 3/4 cup heavy cream
• 1/4 teaspoon guar or xanthan
• 1 cup grated Parmesan cheese

INSTRUCTIONS:

1. Steam or microwave the broccoli until tender-crisp.
2. Melt the butter in a heavy skillet over medium heat, and stir in the garlic. Add the broccoli, drained, and the shrimp, and stir to coat with garlic butter.
3. While the shrimps are heating through, put the cream in the blender, turn it to a low speed, and add the guar. Turn the blender off quickly, so you don’t make butter.
4. Pour the cream into the skillet, and stir in the Parmesan. Heat to a simmer, and serve.