Shrimp Pasta with Zesty Lemon-Garlic Sauce

Ingredients

  • 8 oz gluten-free pasta (e.g., spaghetti, linguine, or penne)
  • 2 tbsp olive oil or dairy-free butter alternative
  • 3-4 cloves garlic, minced
  • 1 lb shrimp (peeled and deveined)
  • 1 cup coconut cream (or unsweetened almond milk for a lighter sauce)
  • 1/2 cup vegetable or chicken broth
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes (optional, for heat)
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the pasta:

    • Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
  2. Cook the shrimp:

    • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
    • Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
  3. Make the sauce:

    • In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic until fragrant (about 1 minute).
    • Pour in the vegetable or chicken broth, coconut cream, and lemon juice. Stir in the Italian seasoning and red pepper flakes (if using).
    • Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
  4. Combine:

    • Add the cooked pasta and shrimp back to the skillet, tossing everything together to coat in the sauce. Adjust seasoning with more salt and pepper, if needed.
  5. Serve:

    • Garnish with fresh parsley and a squeeze of lemon juice. Serve immediately.

Optional Add-Ins:

  • Sautéed vegetables (e.g., spinach, cherry tomatoes, or zucchini)
  • Dairy-free parmesan cheese substitute

This recipe is creamy, flavorful, and perfect for those with gluten and dairy sensitivities! Let me know if you'd like suggestions for specific gluten-free pasta brands. 😊

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