INGREDIENTS

2 pounds large shrimp, peeled, deveined 
3 shallots, thinly sliced
6 cloves garlic, minced
4 tablespoons butter*, divided
2 tablespoons avocado oil
1/2 cup coconut milk, full-fat
1/3 cup prepared pesto*
1/4 cup white cooking wine or vegetable broth
2-3 tablespoons lemon juice (whatever you get from a large lemon)
1 - 2 ounce jar capers, drained
2 tablespoons arrowroot flour
1 teaspoon red pepper flakes
1 teaspoon black pepper
1/2 teaspoon salt
Zest of 1 large lemon
1/4 cup grated pecorino romano (optional)
Large handful of fresh basil, cut chiffonade

*make this recipe dairy-free by using butter substitute, dairy-free pesto & leaving off the pecorino romano cheese 

DIRECTIONS

Prepare the shrimp by tossing it with the arrowroot flour, salt & pepper. You’ll also want to prepare all of your other ingredients at this point, as this recipe cooks very quickly once you get going & you won’t have time to stop to prep anything.

In a large, flat-bottomed skillet, heat 2 tablespoons of the butter & the avocado oil over medium-high. Once the oil is very hot, add the shrimp & sauté until nicely browned & cooked through. Once the shrimp is done, remove it with a slotted spoon, reserving as much oil as possible.

Add the remaining 2 tablespoons of butter to the skillet, then add the shallots. Brown the shallots until golden, about 2-3 minutes. Reduce the heat to medium. Add the garlic & stir for 30 seconds.

Immediately add the red pepper flakes, lemon zest, & pesto & give it a quick stir. Then pour in the coconut milk, lemon juice & white wine. 

Allow the mixture to simmer for about 1 minute. Stir in the capers & the pecorino romano if using.

Add the shrimp back into the skillet & stir it into the sauce. Garnish with fresh basil.

Serve over spaghetti squash or zucchini noodles.