Prepare the Sauce

1. In a small saucepan, melt the butter on medium heat. Continue to cook the butter, stirring frequently until it just begins to brown. Remove the saucepan immediately from the heat (Browning the butter adds a nice and slightly "nutty" flavour which I love but you omit this step if you wish!)
2. Add the heavy cream and stir to combine. Add the Parmesan and stir until the cheese has fully melted (If the cheese does not fully melt, return the saucepan to the burner set on low until all the cheese has melted)
3. Using an immersion blender, blend the sauce ingredients for about 30 seconds. Set the sauce to the side.

Cook the shrimp

1. Toss the deveined, tail removed, shrimp in 1 teaspoon of salt and let the shrimp sit for about 30 minutes.  Pat the shrimp dry and sprinkle with 1 - 2 tsp of allulose (optional step but will make the shrimp brown and has a slightly sweetener taste).
2. Toss the shrimp in 1 tablespoon of olive oil and arrange the shrimp in a single layer in the bottom of a large cold saucepan.  Turn the heat to medium heat.
3. Once the shrimp are spotty brown and pink at the edges on the first side (3 to 4 minutes), cut the heat and quickly turn each piece, letting residual heat gently cook the shrimp the rest of the way.

Assemble the keto seafood dish

1. Remove 1/2 cup of the sauce and stir it into the shrimp.  Add the cooked keto pasta (or riced cauliflower) to the remaining sauce and toss to coat.  
2. Divide the pasta or riced cauliflower evenly amount plates and top with shrimp.  Serve immediately.