Gluten-Free Herbed Shrimp Pasta (Edit recipe)

This delicious pasta dish can be made all year round, but is the perfect summer meal, especially for a vacation dinner at the beach!

25 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	579
Fat:	21 g
Carbohydrates:	72 g
Protein:	29 g
Cholesterol:	191 g
Sodium:	733 mg
Fiber:	3 g
Sugars:	1 g
Calculated per serving.

by Primal Palate

Serves: 4

Ingredients

12 oz Gluten Free Spaghetti (Jovial)
3 Tbsp Unsalted Butter
2 Tbsp Extra Virgin Olive Oil
1 lb Raw Shrimp, peeled and deveined
1 tsp Primal Palate Seafood Seasoning
1 clove Garlic, minced
1 whole Shallot, sliced
1 cup white, raw Mushrooms, sliced
1/2 whole Lemon, the juice of half a lemon
1/4 cup Parmesan Cheese, grated
2 cup Baby Broccolini
1 Tbsp Parsley, minced
1/2 tsp Primal Palate Kosher Flake Salt
1/2 tsp Ground Fresh Black Peppercorns

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the pasta according to the instructions on the box.
In a large cast iron skillet, heat 1 tablespoon of butter and 1/2 tablespoon of olive oil over medium heat.
Once the skillet and cooking fat are hot, add in enough shrimp to coat the bottom of the skillet without over-crowding the pan.
Sear for about 2 minutes per side. Season with Seafood Seasoning, and toss to coat evenly.
Remove the shrimp from the skillet, and repeat that step with the remaining shrimp.
If you have a lot of spices that are coated to the skillet, wipe the skillet clean to avoid burning.
Add more butter and olive oil to the skillet, heating again to medium heat.
Turn the heat down to medium low, and add the garlic, shallots, and mushrooms.
Once the shallots are translucent, add the juice of half a lemon, then slice up the lemon you squeezed, and add it to the pan. Stir to evenly combine.
Once the mushrooms are soft, add the shrimp back to the skillet, and season everything with a pinch of salt and pepper.
In a separate skillet, pan fry the baby broccoli in olive oil, seasoning with salt and pepper.
Add the cooked noodles to the skillet with the shrimp, and gently toss to combine.
Stir in the grated parm.
Plate the shrimp pasta, and top with a sprinkling of fresh parsley.
Serve the pasta with a side of the baby broccoli.