Servings: 4 people
Total Time: approx. 30 min
20 large shrimp cooked, deveined & tail off
18 oz. of unsweetened coconut milk (Thai Kitchen brand is the best)
16 oz of GF penne pasta
2 tbsp nutritional yeast (or parmesan)
3 tbsp dairy free cream cheese (or regular)
1/4 cup minced coconut
2 tbsp coconut oil
3 minced garlic cloves
1/4 cup chopped parsley
1 tbsp paprika
1 tbsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 lime’s juice
Salt & Pepper to taste
Cook the pasta according to the package instructions and set aside.
In the meantime, add the coconut oil to a pan and then the garlic. Saute till fragrant. Then add the coconut milk, cream cheese, dried herbs, garlic powder, and nutritional yeast.
Stir together for several minutes so all the flavors infuse with one another. Squeeze with the lime juice and season generously with salt and pepper.
Season the shrimp with salt, pepper, and paprika. Add it to the coconut sauce and mix together for 2 minutes.
Once pasta is cooked and drained, add the sauce with the shrimp to it. Add the parsley and minced coconut as well and stir. If necessary, add more coconut oil or coconut milk for more sauce. Also, add more salt, pepper or lime juice as you see fit.