Ingredients:
• 1 small container of organic cherry tomatoes, halved (or asparagus, chopped, or both for extra veggies)
• 1.5 lbs of cleaned and peeled wild-caught shrimp
• Your pasta of choice (I prefer using Jovial Brown Rice Penne)
• Lemon pepper seasoning
• 1 can of unsweetened coconut cream
• Grape seed oil
• Fresh basil and red pepper flakes (optional, for garnish)
Directions:
1. Heat a large skillet over medium heat and coat it with grape seed oil.
2. Add the thawed shrimp to the skillet and season with lemon pepper. Cook the shrimp until it’s almost done, and then add the cherry tomatoes (or asparagus).
3. Cook everything together until the vegetables are tender, and then add the unsweetened coconut cream.
4. Let the mixture simmer on low heat for 10-15 minutes, stirring occasionally. Add more lemon pepper seasoning if needed.
5. Cook your pasta according to package instructions.
6. Once the pasta is done, add it to the skillet with the shrimp mixture and mix well.
7. Top with fresh basil and red pepper flakes (optional) for extra flavor and color.
Serves 4
Macros per serving are based off of 2 oz of cooked penne, 4 oz of cooked shrimp.
per serving- Calories 488, Protein 31g, Carbs 51g, Fat 19g
