How to make Creamy Garlic Tuscan Shrimp


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 Mix

1 teaspoon Chili Flakes or to taste

1 teaspoon Cayenne Powder

60 g Sun-dried Tomatoes chopped

A handful of freshly chopped basil leaves picked and chopped

Sea salt and pepper to taste


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

In a bowl, whisk together the flour and heavy cream until well combined, then pour it into the pan.

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.

Add the shrimp and cook until it becomes pink and curly, for about 4-5 minutes.

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


If you don’t have gluten-free flour, you can substitute with all-purpose flour or any other flour of your choice.

To make this recipe dairy-free, you can use coconut cream instead of heavy cream.

You can adjust the amount of chili flakes and cayenne powder to your personal preference.

Serve with pasta or rice for a complete meal.

Nutrition Information:

YIELD: 4 SERVING SIZE: 1 serving

Amount 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

See also  TACO BRAID