Spicy Shrimp Pasta in DF Garlicky Tomato Cream Sauce
Heather HartmanShare
You are going to LOVE this spicy shrimp pasta! It's full of flavor, hidden greens (the zucchini melts into the sauce) and just so happens to be dairy free. The photo shows Tinkyada brown rice pasta, but spaghetti squash or your favorite gluten free pasta would also work!
Also, cleaning shrimp is one of my least favorite kitchen tasks. Do yourself a favor and have the fish monger clean your shrimp while you shop. They are SO FAST and can usually do it without a preorder.
Spicy Shrimp Pasta in DF Garlicky Tomato Cream Sauce
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
INGREDIENTS
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2 pounds shrimp, cleaned
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2 tablespoons olive oil
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1 tablespoons garlic puree
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1 teaspoon red pepper flakes
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1.25 teaspoons paprika
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salt
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1 each yellow onion, julienned
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3 tablespoons garlic puree
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1 cup bone broth
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1 each zucchini, roughly grated
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28 ounce can fire roasted tomatoes
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1 teaspoon oregano, dried
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.5 ounce container basil, roughly chopped
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1 cup coconut cream
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12 ounces Tinkyada brown rice spiral pasta, cooked
METHOD
Preheat your cast iron on medium for eight minutes.
In a bowl, mix the cleaned shrimp with olive oil, garlic puree, red pepper flakes, paprika, and a good pinch of salt. Add to hot cast iron in a single layer and cook for three minutes per side. Remove.
Add the onion, garlic, and bone broth to the cast iron. Cook on ML, until the onions become translucent. You may need to add more broth or adjust the heat.
Mix in the zucchini and cook until they begin to soften.
Add the crushed tomatoes, oregano and basil. Mix in the coconut cream and simmer for ten minutes or so. Check seasoning - it may need more salt and red pepper flakes.
Mix in the pasta and shrimp. Enjoy!