INGREDIENTS
Pappardelle – gluten-free or whole wheat, uncooked
2 Tablespoons of virgin coconut oil
Shrimp cleaned and prepared
I can of coconut milk
Baby Spinach
Garlic powder, Cayenne powder
INSTRUCTIONS
Mince or grate the garlic. Melt the oil in a large skillet or wok over medium-low heat. Add the shrimp and garlic, about half the cayenne, and a sprinkle of the salt. Cook until opaque and pink, maybe 3-5 minutes. Keep shrimp in the pan since we will add the pappardelle to it.
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside. (Please note that rice noodles and gluten-free pasta WILL clump together, so save this step until you’ve already cooked the shrimp).
Add coconut milk to the same pan. Season with salt and cayenne (and any seasoning of your choice) and bring to a boil. Simmer for 1-3 minutes, then add the cooked pappardelle to the pan and turn off the heat. Stir until well combined and warmed through. Enjoyyy 😉
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