Creamy Garlic Shrimp
Years ago there was this hole in the wall Italian restaurant that my husband, kids & I used to eat at all the time. I always ordered a dish that had a pink vodka sauce. It was so incredibly rich & delicious.
This Creamy Garlic Shrimp was created based on my memory of that meal in the little Italian restaurant. I wanted something with extremely rich flavors but that had really high quality ingredients & would align with my values for what I eat.
This meal has become a favorite among my house. You’ll love it because it’s incredibly fast & easy which will make the comforting flavors that much more enjoyable. And if you don’t want to use shrimp, it’s just as good with chicken. Simply sauté your chicken before adding the sauce instead of the order that is given for the shrimp below.
Enjoy!
Creamy Garlic Shrimp
INGREDIENTS
2-3 pounds shrimp, peeled, deveined & tail off
15 ounce can tomato sauce
15 ounce can coconut milk, full fat
1/2 yellow onion, chopped
6 cloves garlic, minced
3 tablespoons ghee, butter or avocado oil
3 tablespoons vodka
1 tablespoon apple cider vinegar
1 tablespoon italian seasoning
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
handful fresh basil, chopped
DIRECTIONS
place the tomato sauce, coconut milk, vodka, apple cider vinegar, italian seasoning, salt, pepper & garlic powder in a blender. blend on low about 5 seconds, just to completely blend all ingredients.
in a large skillet, heat the ghee until melted. add in the onion & sauté until it is slightly browned. add in the garlic & stir continuously for 20-30 seconds.
pour the sauce over the onion & garlic. allow it to come to a boil, then immediately reduce heat so that the sauce is simmering. simmer 10 minutes, stirring occasionally.
once the sauce has simmered 10 minutes, add shrimp to the pan. turn the heat up very slightly. you want a slight boil, but not a rapid one.
cook the shrimp 2-3 minutes. sprinkle with chopped basil. serve immediately over gluten free pasta or spaghetti squash.