Do you love shrimp scampi, but wish it was healthier? Well, we have just the recipe for you!! It’s gluten-free AND dairy-free too!
*Remember to buy organic and avoid your food allergies when making this recipe! If you don’t know what your food allergies are, get them tested soon!
1 (11 oz) box gluten-free pasta of choice (we used Veggiecraft Farms Sweet Potato Spaghetti)
2 tsp + 2 Tbsp. avocado oil, divided
3 Tbsp Melt Organic Buttery Spread, divided
5 oz shitake mushrooms, sliced
Sea salt, to taste
1 (12-16 oz) bag of raw, peeled, deveined, and tail removed shrimp
1/2 cup chicken stock
1 Tbsp Smoked paprika, more to taste
Parsley to top
In a large pot, bring water and 1 tsp of salt to a boil. Add pasta and cook according to directions on pasta box. Drain and return to pot. Stir in 2 tsp avocado oil and set aside while you cook the sauce and the shrimp.
In a large sauté pan over medium-high heat, melt 1 Tbsp of Melt buttery spread and 2 Tbsp avocado oil. Then, add the mushrooms and season with salt, to taste. Cook until tender and set aside in another bowl.
In the same pan over medium-high heat, melt the remaining Melt buttery spread, along with the chicken stock. Add the shrimp in a single layer (or as close to a single layer as you can). Cook, stirring constantly until the shrimp turn pink. Add the paprika, mushrooms, and pasta and stir until it’s well combined and the noodles are coated with the sauce. Continue stirring until the sauce is thickened to your liking. Remove from heat, plate to serve, and sprinkle with parsley.