Creamy Tuscan Shrimp (Whole30, Paleo)
A delicious one pan recipe, Creamy Tuscan Shrimp is Whole30 and Paleo friendly! You'll be making this one over and over!
Equipment
- 1 Large Pan
- 1 wooden spoon or other spoon to cook with
- 1 Knife
- 1 Cutting Board
Ingredients
- 2 Tbsp. Olive oil or ghee if not on a Whole30, butter is fine
- 1 lb. shrimp
- 1 onion sliced
- 5 cloves garlic chopped or minced
- 2.5 tsp. arrowroot powder
- 1 cup almond milk If not on a Whole30, dairy milk is fine
- ¾ cup broth
- 1 Tbsp. mustard
- 1 tsp. lemon juice
- ¼ tsp. rosemary
- ½ tsp. oregano
- ½ tsp. basil
- ½ tsp. parsley
- 1 tsp. salt more or less depending how salty your broth is
- ¾ cup sun dried tomatoes
- 1 bunch spinach washed and chopped
Instructions
- Heat the olive oil over medium heat in a large pan.
- Add the frozen shrimp and cook for about 8-10 minutes. It should be pinkish in color, or 120 degrees Fahrenheit internally. Set aside.
- Add the remaining 2 Tbsp. oil to the pan, and when heated add in the onion, stirring frequently. After 2 minutes add in the garlic and cook for 1 minute longer.
- Constantly stirring, add in the arrowroot powder into the mixture and coat everything.
- Turn up the heat a couple of notches, then slowly add in the milk, stirring constantly. Allow it to thicken and re-boil before each addition.
- Repeat the same process with the broth.
- Lower the heat back to medium. Add in the mustard, lemon juice, and spices, then mix thoroughly.
- Add in the shrimp, sun dried tomatoes, and spinach. Mix everything together and let simmer for 2 minutes, allowing the spinach to wilt and the flavors to all mix.
- Serve and enjoy!