This quick, dairy free, gluten free version of a cajun cream pasta has all the flavor, without all the inflammatory ingredients. Whip this one up in about 10 minutes. You won't be disappointed!
Ingredients:
- 1 bag of medium sized shrimp, peeled and de-veined
- 1 package of yellow lentil spaghetti
- 1/2 can coconut milk
- 2/3 cup organic low sodium chicken broth
- 2 tablespoons cassava flour
- 2 tablespoons coconut oil, divided
- salt, pepper, chili powder, garlic powder, paprika and red pepper flakes for some heat (use your judgement here, the more spices you use, the more flavorful the dish will be)
- 1 cups packed spinach (optional)
Instructions:
Start boiling water for the lentil pasta, cooking it for 12 minutes once boiling
Pat dry the shrimp and season with all seasonings, making sure to coat all sides
Heat 1 tbsp coconut oil in a pan, cook shrimp about 3 minutes on each side
Remove shrimp from pan and add the second tbsp of coconut oil
Once melted, add cassava flour, mixing well to create a roux
Once the oil/flour mixture is clumpy and thick, add the coconut milk, broth and more seasonings
Mix well and let simmer for a few minutes, adding more broth if sauce needs to thin out a little
Combine cooked pasta into the sauce, and top with the shrimp. Option to mix in spinach until wilted
*You can serve this with some freshly grated parmesan cheese if desired!
Enjoy!
With love,
Brie
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