Substances:
680 g Shrimp peeled and deveined
2 tablespoons Butter or Ghee
4 Garlic Cloves pressed
240 ml Heavy Cream
1 teaspoon Gluten-free Flour
½ tablespoon Lemon Zest
1 tablespoon Italian Seasoning Combine
1 teaspoon Chili Flakes or to style
1 teaspoon Cayenne Powder
60 g Solar-dried Tomatoes chopped
A handful of freshly chopped basil leaves picked and chopped
Sea salt and pepper to style
Directions:
In a big skillet or nonstick pan, soften the butter over medium warmth. Add the garlic and cook dinner for about 30 seconds, or till aromatic.
In a bowl, whisk collectively the flour and heavy cream till properly mixed, then pour it into the pan.
Stir within the lemon zest, Italian seasoning, chili flakes, cayenne powder, and sun-dried tomatoes.
Decrease the warmth and simmer for about 3-4 minutes, or till the sauce begins to thicken.
Add the shrimp and cook dinner till it turns into pink and curly, for about 4-5 minutes.
Take the pan off the warmth and stir within the basil. Season with salt and pepper if wanted and luxuriate in!
Notes:
When you don’t have gluten-free flour, you possibly can substitute with all-purpose flour or every other flour of your alternative.
To make this recipe dairy-free, you should utilize coconut cream as an alternative of heavy cream.
You may modify the quantity of chili flakes and cayenne powder to your private choice.
Serve with pasta or rice for a whole meal.
Vitamin Data:
YIELD: 4 SERVING SIZE: 1 serving
Quantity Per Serving: CALORIES: 387 | TOTAL FAT: 28g | SATURATED FAT: 16g | TRANS FAT: 0g | CHOLESTEROL: 246mg | SODIUM: 708mg | CARBOHYDRATES: 7g | FIBER: 1g | SUGAR: 2g | PROTEIN: 27g
