1: In a skillet, melt butter or ghee over medium heat.
2: Add the pressed garlic and sauté until fragrant.
3: Stir in the shrimp and cook until pink.
4: Reduce heat and pour in the heavy cream; mix well.
5: Add gluten-free flour, lemon zest, Italian seasoning, chili flakes, cayenne powder, sun-dried tomatoes, and basil.
6: Season with sea salt and pepper to taste.
7: Cook for 2-3 minutes until everything is well combined and heated through.
