Tuscan Tomato Shrimp Skillet

I haven't stopped thinking about this dish since Italy. Fresh tomatoes, garlic, shrimp, herbs... nothing complicated, just incredible flavor. One of those meals that makes you slow down and actually enjoy your food.

So I recreated it at home with a little upgrade. Shrimp for lean, easy-to-digest protein. Tomatoes for antioxidants and skin-supporting lycopene. And instead of a basic base, I use my ALL NEW Tuscan Tomato Bone Broth. It adds depth, richness, and collagen-rich amino acids that support your gut, hydration, and recovery.

Everything I loved about that dish in Tuscany, just a little more balanced.

Serves: 4-5 Prep time: 15 minutes Cook time: 35 minutes 

Ingredients:

1 TBSP. butter

1 TBSP. olive oil

3 shallots, sliced

3 cloves garlic, chopped 

1 lemon, juice and zest

1/3 C. sundried tomatoes, chopped

1 6oz. can tomato paste

1 5.4oz can coconut cream

8 oz. Dr. Kellyann Tuscan Tomaoto Bone Broth

1 pound shrimp, peeled and deveined

1/3 C. Italian parsley, chopped

1 C. gluten-free linguine or zoodles

1/3 C Manchego cheese, shredded (optional, omit for diet plans)

Directions:

Melt butter and oil in a pot over medium heat. 

Add shallots, garlic, lemon juice, and lemon zest and sauté until onions begin to sweat, about 1-2 minutes. 

Add sundried tomatoes, tomato paste, coconut cream, and bone broth and stir to combine. 

Add shrimp and cover; simmer for 12-20 minutes to allow flavors to combine and the sauce to thicken.

Remove the lid and add fresh parsley, cheese, and pasta, and toss until well mixed.

Taste and adjust seasoning if needed. Top with chopped parsley and shredded Manchego.

Ciao Bella!