This creamy dairy-free sun-dried tomato & shrimp pasta is a great weekday lunch or dinner!
Further Food Nutritionist Commentary:
By Paige Geimer
Creamy Dairy-Free Sun-Dried Tomato & Shrimp Pasta
1 tablespoon olive oil, divided
1 cloves minced garlic
1 jar of sundried tomatoes, drained
1 can of coconut milk
1 tablespoon lemon juice
8 leaves fresh basil + more for garnish
1 teaspoon onion powder
salt and pepper
1 pound peeled shrimp
1/2 cup whole wheat pasta, dry
- In a medium sauce pan, heat ½ tablespoon olive oil over medium heat. Add minced garlic and stir until fragrant.
- Add sundried tomatoes + coconut milk + lemon juice + basil + onion powder + salt and pepper into the bot and bring to a boil. Let simmer for 10-15min.
- Meanwhile, sauté shrimp (seasoned with salt and pepper) in a medium heat skillet with a ½ tablespoon of olive oil.
- Once the shrimp is cooked, add to the pot and stir to combine. Serve over your favorite noodle.
Per Serving: Calories: 352; Total Fat: 7 g; Saturated Fat: 2 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Cholesterol: 173 mg; Sodium: 573 mg; Potassium: 256 mg; Carbohydrate: 51 g; Fiber: 7 g; Sugar: 6 g; Protein: 39 g
Vitamin C: 18%; Vitamin A: 11%; Iron: 28%; Calcium: 29%
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