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1 tablespoon butter

1 tablespoon olive oil

1 small onion, diced

1 clove of garlic, minced

1/4 teaspoon chili flakes

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons tomato paste 

3/4 cup 35% cream

300g large raw shrimp, peeled and deveined

1 tbsp chopped parsley


Heat butter and olive oil in a skillet over medium-low heat.

Add diced onion and cook for 3 minutes until soft and translucent.

Add minced garlic, chili flakes, salt, and pepper, and cook for 1 minute.

Stir in tomato paste and cook for about 5 minutes, stirring often.

Add in cream and whisk until well combined. Simmer on low for 3-5 minutes.

Stir in shrimp and cook for 6-7 minutes until they are firm, pink, and cooked through.

Garnish with chopped parsley.

Serve over garlic bread, pasta, or rice.

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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