Easy Lemon Garlic Shrimp Pasta (Dairy-Free)
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
3 Servings
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Calories
590 kcal
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Course
Main Course
Easy Lemon Garlic Shrimp Pasta (Dairy-Free)
Description
Easy Lemon Garlic Shrimp Pasta (Dairy-Free) features peeled and deveined shrimp cooked in avocado oil until just opaque. The sauce, made creamy with full-fat coconut milk and thickened with tapioca flour, is flavored with minced garlic, fresh lemon zest and juice, red pepper flakes, sea salt, and black pepper. After bringing the sauce to a gentle boil and allowing it to thicken, the shrimp and gluten-free pasta noodles, cooked al dente, are combined in the skillet to coat the noodles thoroughly. Fresh chopped parsley adds a bright note to finish.
The shrimp provides a tender, slightly firm texture contrasting with the smooth, lightly tangy sauce and chewy pasta. The blend of garlic and lemon offers freshness with mild heat. This dairy-free recipe serves well as a main dish and suits those avoiding dairy ingredients.
Adjust the seasoning by adding more salt or lemon juice to taste before serving. The use of tapioca flour ensures the sauce thickens smoothly without graininess. It's best enjoyed immediately while the shrimp is tender and the pasta coated in warm lemon-garlic sauce.
Ingredients
- 8 ounces pasta noodles gluten-free
- 2 Tbsp avocado oil
- 1 1/2 lbs Shrimp peeled and deveined, raw
- 2/3 cup coconut milk full-fat, canned
- 5 to 6 cloves garlic minced
- lemon about 2 teaspoons, zest of 1
- 2 Tbsp lemon juice
- ½ tsp red pepper flakes
- ½ tsp salt to taste, sea salt
- ¼ tsp black pepper to taste
- 1 tsp tapioca flour
- 3 Tbsp parsley chopped, fresh
Instructions
- Cook the pasta according to the instructions on the package. I usually cook pasta noodles 1 to 2 minutes less than recommended on the package to keep it 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 and heat to medium-high. Add the peeled shrimp in a single layer 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, red pepper flakes, sea salt, black pepper, and tapioca flour) and bring to a full boil.
- Whisk the sauce occasionally and cook until the sauce has thickened slightly, about 5 to 10 minutes.
- 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 enjoy!
Notes
- To substitute coconut milk, use one stick of unsalted butter for a richer sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Serving | 1of 3 | |
| Calories | 590kcal | 30% |
| Carbohydrates | 64g | 21% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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