Lemon Garlic Shrimp Pasta
This lemon garlic shrimp pasta features tender shrimp and a creamy but light sauce filled with bold garlic and citrus flavor.
Ingredients
- 1 lbshrimp (peeled and deveined)
- 1 tbspnutiva liquid coconut oil
- 1 tspsmoked paprika
- ½ tspgarlic powder
- ½ tspthyme
- ½ tspsalt
- 12 ozgluten free spaghetti noodles
- 1 tbspnutiva liquid coconut oil
- 2 tbspdairy free butter
- 2 tbspgarlic (minced)
- 2 tbspdry shallots
- ¾ tspchili flakes
- 3 tbspcold water
- 2tbps tapioca starch
- 12 ozcoconut milk
- ¼ cuppasta water
- 1 tspgarlic powder
- ½ tspblack pepper
- ½ tspsalt
- juice of half a lemon
Directions
Shrimp
- 1
Boil the pasta according to the package directions for al dente. Then, drain and set aside, reserving 1/4 cup of the pasta water.
- 2
Combine the shrimp with the smoked paprika, garlic, thyme, and salt in a medium bowl and mix until evenly coated.
- 3
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.
Pasta sauce
- 1
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.
- 2
Combine the cold water and tapioca starch to create a slurry and set it aside.
- 3
Add the coconut milk, pasta water, garlic powder, black pepper, and salt to the skillet and stir.
- 4
Add the lemon juice, nutritional yeast, and tapioca slurry. Continue cooking, stirring constantly, until the sauce thickens.
- 5
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.