Tuscan Inspired Shrimp Skillet

Ahhh….there is nothing better than a SUPER Tasty, QUICK, One-Pan Skillet meal on a busy weeknight!

You only need 20 minutes, and a few SIMPLE ingredients, and you’ll have a super GOOD dinner on the table – fast!

Since you’re only using one pan, clean-up is pretty easy too!

This particular combination of ripe veggies and tender shrimp coated in a parmesan sauce is ultra-creamy, flavor-packed, and feels incredibly indulgent.

Serve over spaghetti squash, brown rice, or quinoa to create a balanced meal.

Rachel’s notes:

Use ANY unsweetened/plain milk of your choice. My personal favorite for this dish is unsweetened coconut milk. Any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here. Use what you like and have on hand.

You can add additional diced vegetables such as bell peppers, shallots, spinach, mushrooms, or broccoli.

Cheese please:

Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese or something made locally ON SALE and shred or grate it myself….or better yet enlist one of the kids for this duty.

Many pre-grated varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.

Here’s how to make your own ghee.

4 servings

Ingredients:

• 2 Tbsps ghee or clarified butter
• 1-1/2 lbs jumbo shrimp, peeled and deveined
• sea salt and ground pepper, to taste
• 4 fresh garlic cloves, minced
• 2 cups cherry or grape tomatoes, halved
• 1 cup unsweetened milk of choice
• 1 Tbsp GF flour or Arrowroot powder
• 2 cups packed chopped fresh kale OR spinach leaves, stems removed
• 1/4 cup fresh chopped basil leaves
• 1/4 cup freshly grated Parmesan cheese

Instructions:

Melt your butter in a large skillet over medium heat.

Sauté the shrimp for 3-4 minutes, until pink and opaque. Lightly season with sea salt and pepper, then set aside on a plate.

In the same preheated skillet add the garlic. Cook for 1 minute, stirring continuously.

Add in your tomatoes and saute for 3 minutes.

Meanwhile, in a small bowl, whisk the milk and flour together until smooth. Pour your milk mixture over the tomatoes.

Stir in the kale, basil leaves, and parmesan.

Allow your sauce to bubble over low heat for a couple of minutes, just until the kale is wilted.

Return your cooked shrimp back into the bubbly sauce and stir to combine.

Remove from heat and garnish with additional fresh basil leaves and freshly grated parmesan cheese if desired then serve while hot.

Enjoy!

Rachel

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