Lemon Garlic Shrimp Pasta

Boil the pasta according to the package directions for al dente. Then, drain and set aside, reserving 1/4 cup of the pasta water.

Combine the shrimp with the smoked paprika, garlic, thyme, and salt in a medium bowl and mix until evenly coated.

Add 1 tbsp of coconut oil to a large skillet over medium heat. Then, cook the shrimp for 2 minutes per side until pink and C-shaped. Remove from the pan.

Melt the butter in the skillet and add 1 tbsp of coconut oil. Then, add the minced garlic, dry shallots, and chili flakes. Cook, stirring constantly, until they begin to brown.

Combine the cold water and tapioca starch to create a slurry and set it aside.

Add the coconut milk, pasta water, garlic powder, black pepper, and salt to the skillet and stir.

Add the lemon juice, nutritional yeast, and tapioca slurry. Continue cooking, stirring constantly, until the sauce thickens.

Turn off the heat and gently stir in the shrimp and pasta. Alternatively, you can stir in the pasta only and serve the shrimp on top.