Well I think Autumn weather is finally here to stay, at least in Tennessee, which is where we are the a bit starting now. Today I wore jeans and a sweatshirt and it was the best! I know I have some kind of temperature issues with my body (I’m seriously always hot) and today I was perfect. Wahoo!
I’ve always thought I was meant to live in a place with cooler climate and this is just confirmation. Where does it stay a crisp 55 degrees Fahrenheit year round? Any suggestions?
Something about the crispness of the air and the crunch of the leaves lends itself to comfort food and as far as comfort food goes, pasta is close to topping the list, and this was a winner for sure.
Oh man oh man oh man! This pasta is the BOMB diggity! Seriously there aren’t even proper words for me to describe this dish. It’s my new favorite and incredibly easy to make.
If you don’t want shrimp, you can use chicken. If you don’t want any meat, just omit it.
I love how cozy this pasta is. It’s warm and inviting, just like a fireplace on a chilly evening.
The pasta is filling, but not heavy. It’s savory, a little spicy and mouthwatering. It’ll satisfy those comfort food cravings and leave more time for cozying up own the couch with Halloween movies!
Gluten-Free, Dairy-Free Cajun Shrimp Pasta
Ingredients
- 1 (11 oz) box gluten-free pasta of choice
- 2 tsp olive oil
- 3 tbsp vegan butter substitute (like Earth Balance), divided
- 5 oz of Shitake mushrooms, sliced
- Salt and pepper
- 1 (12-16 oz) bag of raw, peeled, deveined and tail removed shrimp
- 1 cup coconut cream
- 1 tbsp gluten free cajun seasoning, additional to taste
- 3-4 scallions, chopped
Directions
- In a large pot, bring water and 1 tsp of salt to a rolling boil.
- Add noodles and stir to break up clumps. Cook according to directions on chosen pasta box. Drain well.
- Gently stir in olive oil and set aside.
- In a large sauté pan over medium-high heat, melt 1 tbsp of the butter substitute.
- Add mushrooms, season with salt and pepper to taste, and cook until softened then set aside.
- In the same large sauté pan over medium-high heat, melt the remaining butter substitute.
- Add the shrimp as close to a single layer as possible for your pan.
- Cook until the shrimp turn pink, stirring constantly.
- Add the cream, seasoning, and pasta, stirring until mixture in well combined and the noodles are well coated.
- Continue stirring until sauce begins to thicken.
- Remove from heat, transfer noodles to a serving bowl and pour the shrimp and sauce over.
- Top with scallions.
- Serve immediately.
