Creamy Garlic Tuscan Shrimp Pasta

👩‍🍳Home Recipe : Creamy Garlic Tuscan Shrimp Pasta

Ingredients:

▢ 1 ½ lb Shrimp, peeled and deveined

▢ 2 Tbsp Butter, or Ghee (I prefer butter, if I use salted I just omit any salt I planned to use in the end).

▢ 4 Garlic Cloves, pressed (or 4 tsp. Of already minced garlic, I would say just sauté on a lower temperature as to not burn them due to the excess juice/liquid).

▢ 1 Cup Heavy Cream, or coconut cream/milk in can

▢ 1 Tsp Gluten-free Flour, or any flour of choice

▢ ½ Tbsp Lemon Zest

▢ 1 Tbsp Italian Seasoning Mix

▢ 1 Tsp Chili Flakes/ red pepper flakes, or to taste

▢ 1 Tsp Cayenne Powder, optional if you can't handle spice

▢ ¼ Cup Sun-dried Tomatoes, Chopped

▢ A handful of freshly chopped basil leaves picked and chopped

▢ Sea salt and pepper, to taste

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Detailed Steps:

1. Melt butter in a large skillet or nonstick pan over medium heat. Add the garlic and cook for about 30 seconds, or until fragrant.

2. Meanwhile, in a bowl, whisk flour and heavy cream until well combined, then pour it into the pan.

3. 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.

4. Add the shrimp and cook until becomes pink and curly. About 4-5 minutes.

5. Take off the heat and stir in the basil. Season with salt and pepper if needed and enjoy!

Additional tips/notes:

** you can use whatever protein you prefer. I occasionally make salmon as a side, or roasted chicken, if preparing without a protein, just omit it completely.

** also, I’ve found I love this with fettuccine and cavatappi pasta the most, but it could be good with any pasta!

**no, this isn’t something I came up with, it’s a conglomerate of a few I’ve tried to find the right flavor.