Season the shrimp

• Pat the shrimp dry and place in a bowl.
• Toss with the Creole seasoning, Italian seasoning, garlic powder, onion powder, smoked paprika and black pepper until evenly coated.

Sear the shrimp

• Heat the avocado oil in a large skillet over high heat.
• Sear the shrimp for 2 minutes per side until golden and just cooked.
• Transfer to a plate and set aside.

Build the base

• Lower the heat and melt 2 tbsp of the butter in the same skillet.
• Add the garlic and tomato paste and sauté until the paste turns a deep red.

Make the sauce

• Whisk in the chicken broth and heavy cream.
• Simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.

Finish and serve

• Stir in the shrimp, the remaining cold butter and the lemon juice.
• Sprinkle with dried parsley and dried basil.
• Serve hot over rice.