Creamy Tuscan Shrimp

In a large skillet, melt the butter over medium-high heat. Add the garlic and cook, stirring until it becomes fragrant, about 30 seconds. Stir in the shrimp and cook until it begins to turn pink, about 3 to 4 minutes. Season the shrimp with salt and pepper to taste. Stir in the white wine and continue to cook until the wine has reduced by half, about 3 minutes. Stir in the sun-dried tomatoes and kale. Mix well. Continue to cook, stirring until the kale is wilted, another 2 minutes. Stir in the cream and Parmesan cheese. Season with red pepper flakes.

Serve immediately or store in the refrigerator for up to 3 days.