one pan CREAMY
"Loved this recipe! Will most definitely be making it again!"
• Bone Broth
• Sundried Tomatoes
• Coconut Milk
• Nutritional Yeast
• Italian Seasoning
• Kosher Salt
• Black Pepper
In a large skillet over medium heat, melt the butter/oil and sauté garlic. Add shrimp to pan and cook until just opaque throughout & transfer to a bowl.
Add the diced onion to the pan and cook until soft. Then, add broth to the pan and stir.
Add oil from the sun-dried tomatoes jar and all the drained julienned sun-dried tomatoes. Fry with the onions 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.
Add shrimp back into the pan and sprinkle with seasoning. Stir frequently letting all of the flavors marinade. Season with salt and pepper.
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