Another quick and simple recipe, which can be altered to suit your taste. It is based on a recipe found here. My version below is slightly different to add a few more flavors and to bring down the carbs. This recipe makes 5 servings.

*Carbs per serving:  Approximately 13  net carbs This can be reduced if you cut out or lower the amount of scallops and/or sun-dried tomatoes.  Nutrition information at the bottom.

Cooking and prep time: 15 to 20 minutes

Ingredients

• 1 1/2 pound seafood (your combination of medium cleaned raw shrimp and bay scallops. Note: scallops have carbs; shrimp do not.)
• 4 oz  ground Chorizo  sausage. (Remove from skin if you buy it in links)
• 1 large leek, diced
• 4 cups baby spinach; more is okay
• 3 tablespoons salted butter*
• 2 cups light cream
• 1/2 cup white wine, more or less to taste
• 1 cup grated Parmesan cheese.
• 4 ounces sundried tomatoes in oil, drained and cut into small pieces  (These are delicious, but high in carbs. Omit if you are on a strict regimen.)
• 6 – 8  cloves garlic
• 2 Tbs chopped parsley*
• 1 Tbs fresh winter savory or sage (optional; dried is okay)*
• 2 – 3 tsp dried Italian herbs*
• To taste: salt, black pepper, Italian red pepper flakes*
• Optional (not included in carb count) 1 Tbs sour cream or cream cheese as thickener.*

*these items were not factored into carb count because they have only trace amounts or zero of carbs or because they are optional.

Prep Directions

• Peel and mince garlic
• Remove chorizo from skin
• Clean shrimp
• Dice leeks
• Measure out spinach, herbs, winter savory, parsley, sun dried tomatoes, Parmesan cheese, cream

Cooking Directions

• In a large skillet, melt butter over medium heat.
• Add garlic and cook about one minute.
• Add chorizo and cook until the meat has lost its pinkish color (about 5 minutes)
• Add shrimp and cook until it starts turning pink (about 4 minutes)
• Transfer shrimp and Chorizo to a bowl.
• Fry leeks in the butter remaining in the skillet, adding more butter as necessary and deglazing with white wine .
• After the mixture reduces and the leeks are translucent, add sun- dried tomatoes and cook for 1-2 minutes.
• Reduce heat and the cream. Stir and bring to a low summer.
• Add salt and pepper to taste; adjust the wine.
• Add spinach leaves and stir.
• After spinach has wilted, add parmesan cheese.
• Summer and stir until cheese is melted. Cream cheese or sour cream can be added if you would like a thicker sauce, but I don’t use this (and it’s not included in the carb count).
• Add the shrimp back into the pan.
• Sprinkle with herbs and parsley.

Serve over spiralized turnips or zucchini noodles

Counting Carbs

Carb counts are approximate net carbs. based on Verywell.com nutrition label calculator, 

5 portions, approximate 13 net carbs per serving. Carbs count includes 8 ounces bay scallops.