Paleo Fettucine Shrimp Diablo! Devilishly Delicious!

Paleo Fettuccini Shrimp Diablo! Whether you have a gluten intolerance, on a special diet, avoiding grains or no dairy. No Worries! This delicious gluten/grain free and dairy free pasta will satisfy any of your major pasta cravings without wreaking havoc on your gut! The homemade spicy marinara comes together in less than 30 minutes, the shrimp cooks up toot sweet and the pasta is done in 90 seconds! Bonus, it’s super simple, super quick and super delicious (special diets not required, only pasta lovers)!

It seems nowadays everybody is on a special diet or has dietary restrictions, due to one reason or another. Myself included. We have learned so much over the years how food plays such a big role in health and diseases, autoimmune especially. So, if you have autoimmune or any other disease that causes inflammation, you want to try to avoid those foods that cause inflammation in the body and issues with your gut. Now, I am not 100% compliant, but I try to be most of the time. I mean, I bake, I have to taste my creations! Plus, I like to create something for everyone! I am baker and cook of the people!

Anyway, just because you are following a specific restrictive diet does not mean you have to restrict flavor, comfort and decadence! There are so many wonderful whole foods that nourish your body, your soul and tantalize your taste buds! Pasta and Italian food have always been a favorite of mine and almost everyone I know. However, after trying to avoid wheat and grains for a while, my love of pasta seemed like it was a thing of the past. Well no more! Cappello’s has created these wonderful gluten/grain free pastas that have awakened my love affair with those mouthwatering  dishes. This pasta is great because of simple ingredients that are so easy to prepare, and can be used in many dishes. I am in love, stay tuned for an app version using their lasagna sheets!

Any who, back to my latest creation. The marinara contains only a few ingredients, but is packed with flavor. Calabrian chilis add a nice hint of heat and duh garlic makes everything yummy. The sauce gets a bit of a creamy complex mouthfeel from coconut milk and almond ricotta (Kite Hill, my fav) mixed in. This makes a big batch, you can store your leftover marinara in the fridge to use throughout the week for different dishes.  Shrimpies are also a welcome addition! A nice source of protein and low cal! Now if you are vegan, you can leave out and beef it up with some shrooms, will still be ultra-delicious and satisfying.

Just look at those noodles, sauce and luscious shrimp. Conjures images of “Lady and the Tramp” pasta scene… 🙂

So, there you have it, you may welcome Italian cooking back into your lives with open arms…and an open mouth! This is easy and quick enough for a weeknight dinner, but big, bold and comforting for your weekend cooking plans! Pairs perfectly with a nice red, a nice friend and a big appetite!

Mangia!

Diane

Paleo Fettucine Shrimp Diablo!

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Diane

Serves: 4

Ingredients

• 1 box Cappello’s paleo/GF/Grain free frozen fettuccini
• ½ pound raw peeled and deveined shrimp (frozen - de-frost per package instructions or fresh)
• 1 14.5 oz can chopped tomatoes (organic)
• 1 17 oz box of Pomi tomato sauce
• 2 tbsp. tomato paste
• 2 tbsp. of molasses (can sub date nectar, honey or brown sugar)
• 1 to 2 tsp. Calabrian chilis in oil
• ¼ cup + 2 to 4 tbsp. divided canned light coconut milk
• 1 8oz carton of Kite Hill Almond Ricotta
• 2 tsp. Dried parsley divided
• 1 tsp. Dried Italian seasoning
• 1 tsp. freshly ground black pepper
• 2 garlic cloves chopped
• Half a medium yellow onion chopped
• 1 tbsp. extra virgin olive oil
• Olive oil spray

Instructions

1. For the Marinara Sauce (you will have extra for another use):
2. In a large saucepan over medium heat, add the olive oil. Add 1 tsp. of the dried parsley and the Italian seasoning and cook a minute or two.
3. Add the onions and cook until softened, about 5 minutes.
4. Add the garlic and cook for another 1 to 2 minutes. Add the tomato paste and Calabrian chilis and cook for another 2 to 3 minutes.
5. Add the tomato sauce and chopped tomatoes,stir to combine, add the molasses then add the pepper and salt to taste (continue to taste throughout cooking and adjust salt as needed).
6. Bring up to a boil and then reduce heat to simmer. Cover partially to allow steam to escape. Simmer for about 25 minutes stirring occasionally and taste to adjust seasoning.
7. While the sauce is simmering sauté the shrimp. Spray large high sided skillet with olive oil spray and heat over medium flame. Add the shrimp to the heated pan, salt and pepper the shrimp. Cook for about 2 minutes, flip and salt and pepper the other side. Cook an additional minute, until almost cooked through. Remove from heat and set aside on a plate.
8. In a medium saucepan fill about ¾ full of water and heavily salt. Bring to a boil about 5 minutes before the sauce is done. Cook the fettuccini per the box instructions. The fettuccini will cook very quickly, about 90 seconds.
9. Add 2 ladles full (about 2 cups) of the sauce into the sauté pan you used to cook the shrimp over medium heat. Add about ¼ cup of pasta liquid to the pan and stir.
10. When the pasta is done, drain in colander, do not rinse, pour pasta into the saucepan and stir to combine. Add the coconut milk and mix.
11. Next add the shrimp back in and cook for about 3 minutes in the sauce.
12. While shrimp is finishing cooking in sauce. Add the around ⅓ cup of the almond ricotta to a bowl. Add the coconut milk to the almond ricotta starting with 2 tbsp., mix to loosen up and thin out. Add more coconut milk a tbsp. at a time to reach your desired creamy texture. Then add few dollops of the almond ricotta in the pasta and stir to incorporate.
13. Remove from heat and garnish with more dried parsley.
14. Enjoy!

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