Lemon Garlic Shrimp Pasta

• servings: Serving: 1
• active time: 15 minutes
• total time: 35 minutes

Ingredients

8 ounces gluten-free pasta noodles

2 Tbsp avocado oil

1 1/2 lbs raw shrimp, peeled and deveined

2/3 cup full-fat canned coconut milk*

5 to 6 cloves garlic, minced

Zest of 1 lemon, about 2 teaspoons

2 Tbsp lemon juice

½ tsp red pepper flakes

½ tsp sea salt, to taste

¼ tsp black pepper, to taste

1 tsp tapioca flour

3 Tbsp fresh parsley, chopped

Directions

Cook the pasta according to the instructions on the package. I usually cook pasta noodles 1 to 2 minutes less than recommended on the package to keep it al dente. Once the noodles are cooked, drain them into a colander and immediately rinse them with cool water.

Heat the avocado oil in a large skillet and heat to medium-high. Add the peeled shrimp in a single layer and cook for 2 to 3 minutes per side. Transfer the shrimp to a plate.

Add the rest of the ingredients for the sauce to the skillet (coconut milk, garlic, lemon zest, lemon juice, red pepper flakes, sea salt, black pepper, and tapioca flour) and bring to a full boil.

Whisk the sauce occasionally and cook until the sauce has thickened slightly, about 5 to 10 minutes.

Transfer the cooked pasta noodles and shrimp to the skillet with the sauce and toss everything together until the noodles are coated with sauce.

Taste the pasta for flavor and add sea salt and/or lemon zest or juice to taste.

Serve with fresh parsley and enjoy!

Notes

*Replace the coconut milk with 1 stick of unsalted butter