Shrimp Linguine (Dairy and Grain-Free)

*This recipe makes about 4-5 servings*

*This tastes best the day after it is made, allowing time for the flavors to blend*

INGREDIENTS

- 16oz of shrimp (peeled, deveined, and tail off)

- Three, 13oz cans of full fat coconut milk (This will not leave your dish tasting like coconut.)

- 1 chopped onion

- 5-6 cloves of minced garlic

- 1/2 tablespoon dried basil

- 1/2 tablespoon parsley

- 1-2 cups finely chopped greens (kale, swiss chard, arugula, etc.)

- flour to thicken (Arrowroot or tapioca flour work well. You could also use regular flour or cornstarch if not GF.)

- salt to taste (likely 1-2 tsp)

- 2 cans Palmini Linguine or Angel Hair noodles.

INSTRUCTIONS

- Sauté chopped onion in a pot with a bit of oil until onions are soft, translucent and slightly browned. (I prefer avocado oil.)

- Once onions are cooked, add in coconut milk, garlic, parsley, basil, and salt, bringing heat to a light boil.

- While waiting for your liquid to boil, transfer your Palmini noodles to a strainer and rinse.

- Once your liquid is lightly boiling, be sure to stir frequently to prevent the bottom from burning.

- Using a ladle, transfer 2 cups of the soup-like mixture to a separate bowl. While whisking, slowly add a bit of flour to the liquid. The amount of flour you will need depends on the type you are using. Whisk thoroughly, eliminating any lumps. If you have trouble getting rid of lumps, a hand blender will work great.

- Whisk your thickened mixture back into the pot. Continue adding flour in this manner until you reach desired consistency. (The liquid will become a bit thinner when you add the shrimp.)

- Be sure your Palmini noodles are drained well, then add them to the pot, letting them soften in the liquid for about 10 minutes. Stir occasionally.

- Add shrimp and chopped greens to the pot. Stir occasionally until shrimp are fully cooked. (You can easily substitute chicken for shrimp.)

- Add salt and spices as needed!

*The flavor of this recipe, whether using chicken or shrimp, blend well after a night in the fridge. I prefer this recipe the second day over the day it is made!

* Palmini noodles are made from Hearts of Palm plants. They are a great, low-carb pasta substitute! I prefer these noodles after they soften overnight in the sauce. Palmini noodles are available as angel hair, linguine and lasagna noodles! And surprisingly, they aren't difficult to find...even in small towns!