Low Carb Sundried Tomato Shrimp Fettuccine Alfredo

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  1. 2 Lbs Shrimp, peeled and deveined
  2. 2 Tbs Olive Oil or Avocado Oil
  3. Salt, to taste
  4. Pepper, to taste
  5. 2 Cups Heavy Cream
  6. 6 Cloves Garlic, minced
  7. 4 Tbs Unsalted Butter
  8. 2 Cups Shredded Parmesan Cheese
  9. 1 Tsp Lemon Juice
  10. 1 Cup Smoked Provolone Cheese
  11. 4 Tbs Sundried Tomato Pesto
  12. 1 Roma Tomato, diced
  13. 1 Tbs Seasoning Salt
  14. 1 Tbs Garlic Powder
  15. 2 packages of store bought Zucchini Noodles, or 6oz of Homemade Zucchini Noodles

*In a skillet, sautee Shrimp in olive oil with salt and pepper until shrimp are pink. Set aside. In a large pot, heat heavy cream and butter on medium heat until butter melts. Add in Parmesan, Garlic Cloves, Lemon Juice, Sundried Tomato Pesto, Roma Tomato, Seasoning Salt, Garlic Powder and allow to simmer on medium heat for 10 minutes, stirring frequently to prevent sticking. Add in shrimp, and allow to simmer on low heat for an additional 10 minutes. Pour on top of Zucchini noodles and enjoy!

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