Pan-seared garlic shrimp with broccoli and pasta: Yum! We tossed it in a creamy, (lightened up) garlic alfredo sauce. Bonus: it contains NO dairy for my lactose intolerant self.

Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 ish

Ingredients:

  • 1 box of angel hair pasta, or your favorite shape
  • 2 cups frozen or fresh broccoli
  • 1 pound medium shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon butter (optional)
  • 4-5 cloves minced garlic (I used heaping spoonfuls from our jar)
  • salt and freshly ground black pepper to taste
  • 1 can full fat coconut milk
  • juice of one lemon, lemon zest optional
  • 1/4 cup white wine (something you’d like to drink the rest of)
  • 1/4 cup freshly grated Parmesan cheese (optional)
  • red pepper flakes (optional)

Instructions:

  1. Peel and devein your shrimp. This is the most time consuming part of the process. You can buy already peeled shrimp if you want.
  2. If you’re using fresh broccoli, wash and cut up into bite sized pieces. Set aside.
  3. Zest and juice your lemon and set it aside.
  4. Cook pasta according to package directions. Make sure you generously salt water, it makes a difference. Add the broccoli just 2-3 minutes before the pasta is finished cooking. This gives your broccoli time to cook, and doesn’t give you another pot to clean. Win-win.
  5. Drain and set aside pasta/broccoli combo.
  6. While the pasta is cooking, heat a large non-stick pan to high heat. Add the olive oil, (butter, if you’re using it), shrimp and garlic. Season with salt and pepper. Cook the shrimp on the highest heat level for 2-3 minutes per side or until they are completely pink. Remove shrimp from pan. (I set them on a paper towel lined plate to absorb some of the excess oil).
  7. Now, in the same pan, pour in your white wine. Use your whisk to incorporate all the remaining garlic, butter, oil, and little burnt bits of shrimp. This is a crucial step to deliciousness. Let it cook down until your wine is about 1/2 gone.
  8. Then, gradually whisk in coconut milk, and cook, whisking constantly, about 1-2 minutes. You want both the clear coconut water part of the can as well as the thick, creamy bits.
  9. Taste and season with salt and pepper as needed. 
  10. Add lemon juice and/or lemon zest.
  11. Return the shrimp, drained pasta and broccoli to pan. Gently toss until everything is fully coated in the sauce.
  12. Turn off heat and serve hot. This is when you add parmesan cheese or red pepper flakes if you choose to.

Eat and Enjoy

We loved it. The kids loved it. We will be making it again.

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