I love it when I come across a recipe that nearly AIP and the swaps are so easy. Think I ran across this recipe from America’s Test Kitchen on a Wednesday. My brain did the conversions immediately. I had the ingredients Saturday, and it was in my belly by Sunday.
Quick swaps rundown:
- dry white wine is swapped for 1:1 citrus champagne vinegar
- heavy cream is swapped for an additive free coconut cream
- omit the pepper, but cooked the shrimp with The Woo, so there’s a little zing
Some future ideas:
- I want to stir in spinach or maybe arugula, which would add a bite similar to black pepper
- I can make the spaghetti squash ahead of time and reheat before stirring in the sauce
- This could be prettier, huh. But it’s all gonna look uglier when I’m through with it… so…
AIP Garlicky Shrimp Pasta with Tarragon
Equipment
- 1 cast iron skillet
- measuring cups
- measuring spoons
Ingredients
- 2 lb spaghetti squash prepared
- 2 lb shrimp cooked
- 1 tbspn avocado oil
- 1 shallot minced
- 3 cloves garlic minced
- 1/8 c citrus champagne vinegar or white wine vinegar
- 3/8 c water divided into 1/8 and 2/8 cups
- 1/2 c coconut cream additive free
- 2 tbspn tarragon chopped, fresh
- 2 tbspn lemon juice
- 1 pinch smoked sea salt
Instructions
- Heat 1 tablespoon avocado oil in a skillet.
- Add the shallot to the skillet and cook until softened.
- Add the garlic to the skillet and cook until fragrant, about 30 seconds.
- Add 1/8 cup citrus champagne vinegar and 1/8 cup water.
- Bring to a boil and cook off about half the liquid.
- Add the coconut cream and 2/8 cup water.
- Bring to a boil and remove from heat.
- Stir in tarragon, lemon juice, generous sprinkle of smoked sea salt, and cooked shrimp.
- Add sauce to the spaghetti squash and stir well.
- Serve
Tried this recipe?Let us know how it was!