Shrimp Pasta with Asparagus

Happy Friday! I hope you guys have had a good week. I’ve been loving the weather lately. I’ve been getting outside as much as possible and it’s giving me life! The warm weather gets me excited to plant a garden which I’m hoping to plant soon! Do you guys like gardening? You’ll have to let me know in the comments. I always like to hear what people grow. I also like seeing pictures of all the fresh produce! Feel free to send me your garden pictures so that I can celebrate with you!

Today, I’m going to share one of my favorite spring pasta dishes with you guys! Asparagus is in season right now so now is the time to try this dish! It’s easy to make and it also makes for great leftovers! Let’s get to it!

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Here are most of the ingredients! Like I always say, if you can have dairy or gluten, feel free to swap out some of the ingredients to make it how you would like it. I always say, “a recipe is just a guide” so feel free to swap out ingredients and get creative with it! 😉

Yummy! I had to snap a picture because I love all the color!

Ingredients

• 2 TB avocado oil or olive oil
• 1 box gluten-free noodles or noodles of choice
• 1 bunch of asparagus, chopped into small pieces
• 1-pint cherry tomatoes
• 1 lb of shrimp, thawed
• 1/2 lemon, juiced
• 3 garlic cloves, minced
• 1 can coconut milk
• 1/2 cup water (reserved from pasta)
• 3 TB arrowroot powder (or flour of choice)
• 3 TB nutritional yeast (or parmesan cheese if you can have dairy)
• 1/2 tsp sea salt
• pepper to taste
• chili flakes (optional)

Instructions

1. Start by chopping the asparagus and cherry tomatoes. Peel and mince the garlic, set aside.
2. Preheat the oven to 400. Place the asparagus on a pan lined with parchment paper. Season with avocado oil, salt, and pepper. Bake for 20 minutes.
3. Start boiling the noodles. Don’t forget to reserve 1/2 cup water for the pasta, before you drain the noodles.
4. Heat 2 TB of avocado oil or olive oil in a pan or dutch oven. Add the minced garlic and a dash of chili flakes (optional). Cook for 2 minutes. Add in the 3 TB of arrowroot powder and whisk until smooth. Then, add the whole can of coconut milk, 1/2 lemon juice, 3 TB nutritional yeast, 1/2 tsp salt, pepper to taste, and 1/2 cup reserved pasta water. Whisk together. Cook the sauce on low until it becomes thick (if the sauce becomes too thick you can add more water to thin it out).
5. Once the sauce has thickened up, add in the cooked asparagus, the cherry tomatoes, and the shrimp.
   Cook for five minutes. Once the noodles are done, drain and add to the sauce. Mix everything together, taste, and additional seasonings if necessary.
6. Serve right away, enjoy!

*If you can have dairy you could top this dish with parmesan cheese or you could top it with more nutritional yeast if you’re dairy-free

That’s it for today! If you give this recipe a try, make sure to tag me on Instagram. Thanks for stopping by, have a wonderful weekend!