Tuscan Shrimp

Tuscan Shrimp

This creamy Tuscan shrimp is super easy, fast, and is packed full of flavor and veggies.

Serve with rice, cauliflower rice or rice noodles.

INGREDIENTS

• 1 pound shrimp peeled and deveined

• 6 cloves garlic minced

• 2 tablespoons ghee or butter

• 1 small onion diced

• 1/2 cup sun dried tomatoes julienned

• 1 1/2 tablespoons avocado oil

• 1 can coconut cream refrigerated

• salt to taste

• pepper to taste

• 5 ounces baby spinach fresh

• 1/4 cup nutritional yeast (for the cheesy flavor)

• 1 tablespoon arrowroot powder see notes

• 1/2 cup water

• 1 teaspoon basil

• 1 teaspoon oregano

• 1 tablespoon parsley fresh, chopped

INSTRUCTIONS

• Place a large skillet over medium heat. Melt ghee in large saute pan. Add garlic and saute 1 minute.

• Add shrimp and cook 2 minutes on each side. Move into a bowl.

• Return skillet to medium heat. Add avocado oil and heat until shimmering. Add onion and saute until translucent, about 5 minutes.

• Add sun dried tomatoes, and stir 2 minutes. Reduce heat to medium low.

• Add coconut cream. Bring to slow boil and stir occasionally. Season with salt and pepper. If your sauce isn't thick enough, add the arrowroot and water mixture to thicken.

• Add spinach and yeast. Stir until spinach is wilted.

• Add shrimp, basil, oregano, and parsley. Stir well. Serve over cauliflower rice.

NOTES For additional thickness, Whisk one tablespoon of arrowroot powder and water in a small bowl until they are completely mixed and smooth with no lumps.

Full recipe can be found here