Step 1

In a large skillet over medium-high heat, add and heat olive oil.

Step 2

Season shrimp with salt and pepper, place into the pan and cook until pink, about 3-5 minutes. Set aside.

Step 3

Reduce heat to medium and add grass-fed butter. When it has melted, add garlic and cook until fragrant for about 30 seconds. Add cherry tomatoes and season with salt and pepper. Stir constantly. Cook until tomatoes are starting to burst.

Step 4

Add spinach and cook until spinach is beginning to wilt.

Step 5

Stir in canned coconut milk, Parmesan and bring mixture to a simmer. Reduce heat to low and cook until sauce is slightly reduced. It will take about 2-3 minutes.

Step 6

Return shrimp back to skillet and stir well to combine.

Step 7

Remove from the heat and garnish with parsley and more Parmesan before serving.