Melt your butter in a large skillet over medium heat.

Sauté the shrimp for 3-4 minutes, until pink and opaque. Lightly season with sea salt

and pepper, then set aside on a plate.

In the same preheated skillet add the garlic. Cook for 1 minute, stirring continuously.

Add in your tomatoes and saute for 3 minutes.

Meanwhile, in a small bowl, whisk the milk and flour together until smooth. Pour your milk mixture over the tomatoes and stir in the kale, basil leaves, and parmesan.

Allow your sauce to bubble over low heat for a couple of minutes, just until the kale is wilted.

Return your cooked shrimp back into the bubbly sauce and stir to combine.

Remove from heat and garnish with additional fresh basil leaves and freshly grated parmesan cheese if desired then serve while hot.

Enjoy!