Mediterranean Shrimp Pasta (Gluten-Free, Dairy-Free)
Rustic, flavorful Mediterranean Shrimp Pasta with sun-dried tomatoes will take you on a metaphysical vacation!
Servings: 4 Servings
Calories: 426kcal
Ingredients
- 8 ounces gluten-free pasta noodles
- 2 Tbsp avocado oil
- 4 cloves garlic minced
- 1 ½ lbs raw shrimp peeled and deveined
- ¼ tsp paprika
- 2/3 cup full-fat canned coconut milk
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 cup artichoke hearts chopped
- ½ cup sun-dried tomatoes drained
- 2 Tbsp capers
- ¼ cup fresh basil chopped
- 2 tbsp fresh parsley chopped
- ¼ tsp black pepper
- ½ tsp sea salt to taste
Instructions
- Cook the pasta according to the package instructions. I typically cook pasta noodles 1 to 2 minutes less than the time recommended in order to keep them 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 over medium-high. Add the peeled shrimp in a single layer, sprinkle with paprika, 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, sun-dried tomatoes, artichoke hearts, capers, sea salt, and black pepper) and bring to a full boil.
- 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 basil and enjoy!
Nutrition
Serving: 1of 4 | Calories: 426kcal | Carbohydrates: 55g | Protein: 17g | Fat: 15g | Fiber: 3g | Sugar: 4g