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!
Notes:
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