Shrimp and Pasta In Creamy Tomato Sauce (Edit recipe)

10 minutes

15 minutes to 20 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	387
Fat:	11 g
Carbohydrates:	19 g
Protein:	49 g
Cholesterol:	165 g
Sodium:	1539 mg
Fiber:	5 g
Sugars:	3 g
Calculated for total recipe.

by Leslie McDonald

Serves: 4-6

Ingredients

Water, (to boil for pasta)
8-12 oz Pasta, of choice
1 lb Raw Shrimp
1 cup Tomato Sauce
1/2 cup Coconut Cream
1/2 cup Onion, diced
3 cloves Garlic, minced
1-2 tsp Primal Palate Seafood Seasoning, (or a mix of oregano, black pepper, basil)
1/4 tsp Salt
Avocado Oil, for cooking (or coconut oil)
Red Pepper Flakes, optional

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Process

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

Bring water to a boil in a large pot.
Cook pasta according to instructions on the package, usually about 8 - 10 minutes. Strain and set aside.
Heat a large pan over medium heat and add oil.
Once hot, add shrimp in a single layer and season with Primal Palate Seafood Seasoning and salt (or mix of seasonings of choice).
Cook for 1 minute, flip and cook for an additional 2 minutes until shrimp is pink.
Set shrimp aside and add more oil to the pan.
Add garlic and onion to the pan and cook for 3 minutes until onion is translucent.
Add tomato sauce and coconut cream to the pan and mix everything. Let cook for 3-5 minutes until sauce is heated through.
Add shrimp pack to the pan and mix to combine.
Either add pasta to the pan, or dish it out individually into bowls and spoon shrimp and sauce over each pasta serving.
Enjoy!