Description
A quick and flavorful pasta dish featuring shrimp in a creamy coconut lime sauce, made entirely gluten free.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces gluten free pasta (linguine or fettuccine recommended)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup chicken broth
- Juice of 2 limes
- Zest of 1 lime
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the gluten free pasta according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the shrimp to the skillet. Cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
- Pour the coconut milk and chicken broth into the skillet. Bring to a simmer, stirring occasionally.
- Reduce heat to low. Stir in the lime juice and lime zest. Simmer for 5 minutes until the sauce thickens slightly.
- Return the cooked shrimp to the skillet. Add the cooked pasta. Toss everything together to coat evenly.
- Stir in the fresh cilantro, salt, and pepper. Serve immediately.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the sauce while it simmers.
- If you prefer a thinner sauce, add a splash more chicken broth.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 25
- Saturated Fat: 18
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
- Cholesterol: 180
Keywords: Gluten Free, Coconut, Lime, Shrimp, Pasta, Seafood, Quick Dinner