One Pan Creamy Garlic Shrimp

Ingredients
▢2 1/2 tablespoons grass-fed butter or ghee
▢8 garlic cloves minced
▢1 1/2 pounds large shrimp deveined, with tails on
▢1 yellow onion diced
▢1/2 cup bone broth
▢8 ounces sun dried tomatoes in olive oil, SEE NOTES
▢15 ounces canned coconut milk
▢2 tablespoons nutritional yeast
▢4 cups spinach lightly packed
▢2 teaspoons Italian seasoning
▢kosher salt to taste
▢black pepper to taste

Instructions
In a large skillet over medium heat, melt the butter / oil and sauté garlic for about 1 minute. Make sure you stir frequently so it does not burn. Add shrimp to pan and cook on about 2 minutes each side until just opaque throughout & transfer to a bowl.
Add the diced onion to the pan and cook for 2-3 minutes until soft. Add broth to the pan, scraping the brown bits from the bottom and stirring frequently. Cook until broth has reduced down by at least 50%.
Add 1 tablespoon of oil from the sun-dried tomatoes jar and all of the drained, julienned sun-dried tomatoes. Fry with the onions for 2-3 minutes until fragrant and well combined.
Add coconut milk and nutritional yeast to the pan. Once the coconut milk has reached a boil, turn the heat down to medium-low. Add spinach to the pan and stir until slightly wilted, about 1 minute.
Add shrimp back into the pan and sprinkle with seasoning. Stir frequently for another 5-7 minutes, letting all of the flavors marinade. Season with salt and pepper and serve with cauliflower rice.