This meal takes only 15 minutes to cook and tastes amazing!
If you are gluten-sensitive or cutting back on your inflammation foods, you may have cut out pasta completely, but if you want to try a gluten-free meal, I highly recommend pasta made from brown rice. There are many brands out there now as the gluten-free movement is in full swing. My family did not even notice the difference, and actually commented that they did not feel bloated and full after dinner. That tends to be a side effect of the highly processed wheat pasta choices.
Shrimp Fettuccine Alfredo
3-4 cups of Shrimp
1 Package Brown Rice Fettuccine
1T Minced Garlic
1T of Lemon N Pepper Seasoning
1 T of Himalayan Pink Salt
1T MCT Oil
1 T of Coconut Oil
Homemade Cauliflower Alfredo Sauce (Click here for recipe)
Bring water to a rapid boil in a big pot and add in the MCT oil and salt. You want the noodles to have room so they do not get sticky. In a skillet melt the coconut oil and add in minced garlic, sea salt and Lemon N pepper seasoning. Saute the shrimp for around 5 minutes and set to the side. Boil noodles for 10 mins and drain and rinse. (Rinsing is important with brown rice pasta) Pour in the shrimp with juices and seasonings into the noodles and add the homemade Alfredo sauce.
Simple and Quick – and most importantly, DELICIOUS!