Gluten-Free Coconut Lime Shrimp Pasta
Get ready to take your taste buds on a tropical getaway with our Gluten-Free Coconut Lime Shrimp Pasta! This dish is all about vibrant flavors – juicy shrimp, creamy coconut, and zesty lime come together for a taste sensation that's fresh, light, and oh-so-satisfying. Whether you're gluten-conscious or simply craving a flavorful twist on pasta night, this recipe has got you covered. Gluten-Free + Dairy-Free
Servings: 4 servings
Calories: 78kcal
Ingredients
SHRIMP:
- 2 lbs. wild-caught jumbo or colossal shrimp
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
PASTA:
- 1 (16 oz.) package Gluten-Free linguine pasta (You can substitute w/ your own fave pasta!)
- 2 Tbsps vegan butter (See Notes!)
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 (14 oz.) can full-fat coconut cream or milk
- 1 cup vegetable stock, organic
- 2 limes, freshly-squeezed
- 1 teaspoon lime zest
- 1 teaspoon garlic powder, optional
- 1 teaspoon Italian seasoning, homemade or store-bought
- sea salt, to taste
- black pepper, to taste
- 1 cup cherry or grape tomatoes, halved (You can also use my Herb Roasted Tomatoes for extra flavor)
Instructions
BOIL THE PASTA:
- To begin, cook pasta according to packaging. NOTE: GF pastas don't take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).
SAUTE THE SHRIMP:
- In a bowl, add together the shrimp, smoked paprika, garlic powder, salt, black pepper, and parsley, stirring together until shrimp is fully coated + seasoned.
- In a large skillet over medium-high heat, add 1 tablespoon vegan butter until melted. Add shrimp and cook on both sides (about 3-4 minutes), until pink and cook through. Remove from skillet and set shrimp aside on a plate or in a bowl.
TO MAKE THE SAUCE:
- In the same skillet (with the tidbits inside from the shrimp, etc), add the other 1 tablespoon of vegan butter and let it melt. Add the garlic and ginger and sauté until fragrant and translucent. Add in the salt, black pepper, garlic powder, Italian seasoning, and stir until combined. Add halved tomatoes and let sauté for 2-3 minutes, until wilted and cooked through.
- Stir in the coconut milk, veggie stock, lime juice, and lime zest, until everything is well combined. Reduce heat to low and let simmer for 5-6 minutes or until sauce begins to thicken a bit. NOTE: For a little bit more thickness (if needed), add 1 tablespoon arrowroot starch or cornstarch mixed with 3 Tbsps warm water to the sauce and stir to incorporate.
- Finally, add the cooked + drained pasta and shrimp to the sauce, tossing until sauce fully coats + sticks to everything. Remove from heat and serve immediately.
- Bon Appetit!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- PASTA: You can use gluten-free friendly long pastas like Pappardelle, Fettuccine, Spaghetti, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, etc. are perfect.
- BUTTER: You can use extra virgin olive oil, grapeseed oil, avocado oil, or sesame oil instead of butter, if preferred.
Nutrition
Calories: 78kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 865mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 1mg