- 4 ounces gluten free pasta, brown rice pasta or lentil pasta
- 2 tablespoons Earth Balance vegan butter (sub for ghee)
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 lemons freshly squeezed + zest of 1/2 lemon
- 1 pound wild caught large shrimp, peeled and deveined (use pre-cooked to save time)
- 2 tablespoons capers
- salt to taste
- 1/2 teaspoon red chili flakes
- 1/2 cup fresh basil, chopped
- large boiling pot
- large sauté pan or non-stick skillet
- In a large pot, bring water to a boil for your pasta. I added in 1 teaspoon olive oil to the water so the pasta doesn’t stick. Add pasta and cook according to package directions.
- Place cooked shrimp into a strainer to rinse thoroughly. (Remove tails if necessary) and place into a bowl until ready to use.
- Sauce: In a large sauté pan, melt butter and olive oil over medium-low heat. Add in garlic and sauté for about 1 minute, careful not to burn the garlic.
- Add in lemon juice and simmer on low for about 5 minutes.
- Add cooked shrimp, capers, a little salt, red chili flakes and your freshly chopped basil into the sauce. Stir to combine.
- When the pasta is done, drain cooked pasta then place it back into the pot. Immediately add the shrimp and sauce, tossing well to thoroughly combine.
- Garnish with more fresh basil and lemon zest.
Butter: Earth Balance butter can be swapped for grass fed ghee.
Rest Day: Sub the gluten free pasta with zucchini noodles or spaghetti squash
Pasta: I’ve tried several gluten free pastas as well as lentil pastas. By far, the best-tasting and texture has to be brown rice Tinkyada or Trader Joes brown rice and quinoa spaghetti. But if you’re looking for a more protein-packed meal, then try a lentil pasta.
Approximately 280 calories per serving
~1 palm protein, 1 fist carbs, 2 thumbs fat
Calories may vary depending on brand of ingredients, substitutions and serving size.
Dairy Free, Gluten Free, Grain Free