Gluten Free Creamy Lemon Asparagus Pasta With Shrimp Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by soaking 20 raw shrimp in very hot water for around 5 minutes to make them pliable before cleaning.

Thoroughly clean the shrimp, rinse them in cold water, and pat them dry with paper towels. Season with salt and pepper, then refrigerate until ready to use.

Bring a large stockpot of heavily salted water to a boil.

Trim the asparagus by snapping off the woody ends, about 2 inches from the bottom, and set aside the tips.

Blanch the asparagus stalks in boiling water for about 5 minutes until tender, then transfer them to a food processor using a slotted spoon.

Cook the gluten-free spaghetti noodles in the same boiling water according to package instructions, then drain in a colander.

Transfer the drained pasta to a bowl of cold water to prevent sticking until ready to use.

In the food processor, add 1 cup of coconut milk to the blanched asparagus and blend until smooth, scraping down the sides as needed.

Transfer the asparagus and coconut milk mixture to a medium-sized saucepan and keep it warm over medium-low heat.

Grate 4 ounces of dairy-free cheese and add it to the warm asparagus cream sauce, stirring until melted and combined.

Cooking Techniques

Equipment Needed

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Dietary

Allergens