Creamy Tuscan Garlic Shrimp
Ingredients
The shrimp
-
1.5
lbs.
jumbo shrimp, peeled and deveined
-
to taste
salt & pepper
The cooking base
-
1
tablespoon
avocado oil
-
2
tablespoons
unsalted butter
-
4
cloves
garlic, minced
-
½
cup
diced sweet onion
-
⅓
cup
dry white wine
-
⅛
teaspoon
red pepper flakes
The vegetables
-
2
cups
cherry tomatoes
-
2
cups
baby spinach
The finishing touches
-
1
cup
full fat coconut milk
-
1
tablespoon
lemon juice
-
¼
cup
fresh basil, chiffon
Instructions
- Season the shrimp with salt and pepper.
- Heat a large skillet over medium-high heat.
- Add avocado oil to the pan and sauté the shrimp for 2-3 minutes per side.
- Remove the shrimp from the pan and set aside.
- Add butter to the pan and let it melt, then add garlic and sauté for 30 seconds.
- Add onions and sauté until translucent, about 2 minutes.
- Deglaze the pan with white wine, scraping any brown bits from the bottom, and season with salt and red pepper flakes.
- Add cherry tomatoes and cook for 3-4 minutes, pressing them to burst.
- Add spinach and sauté until wilted, about 2 minutes.
- Pour in the coconut milk and simmer for 3-4 minutes.
- Add lemon juice and fresh basil, stirring to combine.
- Return the shrimp to the pan and serve.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
400mg
Cholesterol
200mg
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