INGREDIENTS
1 ½ lb Shrimp peeled and deveined
2 Tbsp Butter or Ghee
4 Garlic Cloves pressed
1 Cup Heavy Cream
1 Tsp Gluten-free Flour
½ Tbsp Lemon Zest
1 Tbsp Italian Seasoning Mix
1 Tsp Chili Flakes or to taste
1 Tsp Cayenne Powder
¼ Cup Sun-dried Tomatoes Chopped
A handful of freshly chopped basil leaves picked and chopped
Sea salt and pepper, to taste
INSTRUCTIONS
Melt butter in a large skillet or nonstick pan over medium heat. Add the garlic and cook for about 30 seconds, or until fragrant.
Meanwhile, in a bowl, whisk flour and heavy cream until well combined, then pour it into the pan.
Stir in the lemon zest, Italian seasoning, chili flakes, cayenne powder, and sun-dried tomatoes. Lower the heat and simmer for about 3-4 minutes, or until the sauce starts to thicken.
Add the shrimp and cook until becomes pink and curly. About 4-5 minutes.
Take off the heat and stir in the basil. Season with salt and pepper if needed and enjoy!
To Keep Reading Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends