Dinner
Creamy Garlic Mushroom and Shrimp Pasta
A decadent, yet wholesome meal made entirely gluten-free and dairy-free. Comfort food made gut-friendly.
Creamy Garlic Mushroom and Shrimp Pasta
A decadent, yet wholesome meal made entirely gluten-free and dairy-free. Comfort food made gut-friendly.
Ingredients
- 1 pound shrimp, peeled and deveined
- 12 oz gluten-free pasta (penne is best)
- 2 tablespoons olive oil or avocado oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 16 oz cremini or oyster mushrooms, sliced (I used a combination of both)
- 5 oz grape or cherry tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon gluten-free flour
- 1 teaspoon dried thyme or fresh thyme leaves
- 1 teaspoon nutritional yeast (optional, for cheesy flavor)
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Boil the gluten-free pasta according to the package instructions. Reserve ½ cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Cook shrimp until no longer translucent and season with salt and pepper.
- Add onion to the same pan with a bit more oil, sautéing until fragrant and softened. Add garlic and cook one more minute.
- Add mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and turn golden.
- Sprinkle gluten-free flour over the mushrooms and stir to coat. Slowly pour in the coconut milk while stirring to prevent lumps.
- Add thyme, nutritional yeast (if using), salt, and pepper. Let the sauce simmer for 5 minutes, stirring frequently, until thickened. Stir in tomatoes until they are warm and return shrimp to the pan.
- Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
- Plate the pasta and garnish with fresh parsley.