Spicy Shrimp Pasta in DF Garlicky Tomato Cream Sauce
Heather HartmanSpicy Shrimp Pasta in DF Garlicky Tomato Cream Sauce
Heather Hartman Health
4
10 minutes
30 minutes
American
Dinner

INGREDIENTS
2 pounds shrimp, cleaned
2 tablespoons olive oil
1 tablespoons garlic puree
1 teaspoon red pepper flakes
1.25 teaspoons paprika
salt
1 each yellow onion, julienned
3 tablespoons garlic puree
1 cup bone broth
1 each zucchini, roughly grated
28 ounce can fire roasted tomatoes
1 teaspoon oregano, dried
.5 ounce container basil, roughly chopped
1 cup coconut cream
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!