In a large skillet, melt 2 tablespoons of grass-fed butter or ghee over medium heat. Add 6 minced garlic cloves and sauté for about 1 minute, stirring constantly to prevent burning.

Add 1 ½ pounds of well-dried, deveined large shrimp to the skillet. Cook for approximately 2 minutes on each side, or until the shrimp turn opaque and pink. Transfer the shrimp to a bowl and cover to keep warm.

Increase the heat to medium-high and add ½ diced yellow onion to the same skillet. Sauté the onion for about 2-3 minutes or until it begins to soften and turn translucent.

Pour in ½ cup of bone broth, scraping the pan to release any flavorful brown bits stuck to the bottom. Allow the broth to simmer and reduce by half, which should take about 3-4 minutes.

Once the broth has reduced, add the reserved oil from 8 ounces of sun-dried tomatoes along with the tomatoes themselves. Sauté everything for another 2-3 minutes, stirring well.

Stir in a 15-ounce can of coconut milk and 2 tablespoons of nutritional yeast. Bring the mixture to a gentle boil, then reduce the heat to medium-low and allow to simmer for about 5 minutes.

Add 8 cups of lightly packed spinach to the skillet, stirring until the spinach wilts down, about 2 minutes.

Return the cooked shrimp to the skillet, sprinkle with 2 teaspoons of Italian seasoning, along with kosher salt and black pepper to taste. Simmer for about 5-7 minutes.

Plate your creamy garlic shrimp, garnishing with fresh parsley and optional lemon wedges. Serve over cauliflower rice, rice, or whole-grain pasta.