Garlicky Shrimp Pasta with Tarragon, but AIP

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

Cook Time 45 minutes
Course Main Course
Servings 0

Equipment

Ingredients
  

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
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