Simple Lemon Shrimp Pasta

It might look complicated but that couldn’t be further from the truth. This meal can be pulled together in 30 minutes my friends. It is buttery, lemony goodness, which pairs wonderfully with the shrimp! A few simple ingredients that will surprise you and your family on the yum factor. The best part is you can make a restaurant-quality pasta dish at a fraction of the cost of a dinner out. I can’t wait to hear how this recipe goes over with your families.

---

Ingredients:

• 1 pound raw shrimp, deveined and cleaned

• 2 lemons, juiced

• 1/2 cup fresh grape tomatoes

• 2-4 tbsp real butter

• 4 Garlic cloves, minced

• 1/4 of yellow onion, fine diced

• 1/2 cup white wine or chicken broth

• 1 cup broth

• 2 tbsp of canned coconut milk or dairy heavy cream

• 1/2-1 cup grated Parmesan Reggiano

• 1 1/2 tsp of salt, divided

• 1 package of noodles, spaghetti, or bow tie works well

Putting Together:

First: Cleaning the shrimp. If you bought raw shrimp you will likely need to devein if not done already, plus peel and clean. I have a quick video at the end of this post with a how-to.

Secondly: In a large pot fill 2/3 with water and bring to a boil. Once boiling add the pasta, stir, and cook according to box instructions.

While the pasta is cooking let’s start on the sauce!

Preheat large, deep pan on medium-low heat, add 2 tablespoon butter. Once melted add onion and garlic cook till transparent, then add the juice of the lemons. Whisk and whisk as it cooks for two minutes. Add the additional butter. Melt and keep whisking

Next: You will then add the broth/wine, 1 tsp salt, and coconut milk. Then you guessed it whisk and reduce the sauce over 5 minutes.

Time for shrimp. Be sure to salt the shrimp with 1/2 tsp salt and toss it together. Add the shrimp to the sauce and this will take minutes to cook the shrimp.

Finally: This is the time to add in tomatoes or any other “add-ins” you wish. Cook and stir for around 5 minutes. Time to add the cooked pasta. You might only need part of the box. I add a little at a time and toss. It kinda depends on the type of pasta you use. I love the Jovial brand for the Gluten-Free option.

Once you have all the pasta in the pan your wish it is time for the parmesan!!! If you want to use more than a cup, go for it!! Combine all together. Ready to eat!!

---

---

Shrimp Chorizo Sweet Potato Skillet

I kinda squealed with excitement as I tasted this creation. I have never cooked with chorizo but I happened to see a package at Whole Foods and thought I want to try that with something. Now to be real….It sat for a bit. I just didn’t know what to make, then bam. It came to me after watching a Top Chef episode. Shrimp and Chorizo!! Fast and full of flavor. This is a 30-minute dish that can easily feed a well. My hubby and I did pull out the tortillas for some dipping, we love some crunch. Check out some of the swaps you can do with this basic recipe in the box below.

---

---

Ingredients:

• 1 pound of pork chorizo

• 1 pound of shrimp

• 1/4 red onion, diced

• 1 sweet potato, diced

• 1 medium yellow pepper, diced

• 4 oz sliced mushrooms

• 3-4 hand fulls of baby spinach

• 1 cup corn (frozen)

• 2 tbsp butter

• 1 juice of a lime

• 1-2 tsp salt to taste

• 1/2 tsp pepper

Pulling together:

First: Heat pan on medium heat and add chorizo and cook. Once mostly cooked add butter and sweet potato. Stir

Secondly: Continue cooking the chorizo and sweet potato for around 5-8 minutes, then add the onion, pepper, mushroom, stir. I do cover with a lid to help the potatoes cook. Be sure to stir frequently.

Third: Once the potato is mostly cooked through, add the shrimp and corn. I sprinkle a little salt over the shrimp then toss with the mixture. Once the shrimp is pink add the spinach and squeeze of lime and toss

Lastly: Once the spinach is cooked down, taste and add more salt as needed. Otherwise, you are ready to serve with tortillas or even on a bed of rice or leafy greens. Feel free to add a sour cream or avocado too!