Paleo Shrimp Pasta
Paleo Shrimp Pasta with caramelized onion and fennel makes this dish so decadent. This pasta recipe is simple and easy but does not lack flavor.
This pasta has a creamy sauce made with coconut milk, garlic, fresh thyme and lemon zest, which lends a lot of flavor.
You can keep this pasta recipe totally paleo by serving it with grain free pasta, spaghetti squash, heart of palm noodles, or your favorite noodle alternative.
You can even cook the shrimp with the vegetables and serve it over a big bed of sautéed greens. It’s delicious!
Plus, it’s so quick and easy! You can easily get this meal on the table in 30 minutes or less!
Give it a try and let me know what you think!
Shrimp Pasta with caramelized onion and fennel
- 3 tablespoons butter or ghee
- 1 onion sliced
- 1 fennel thinly sliced
- 2 cloves garlic minced
- 1 cup full fat coconut milk
- 3 sprigs fresh thyme
- ¼ teaspoon chili flakes optional
- 1 lb shrimp deviled, tail on
- 3 tablespoons capers
- Juice and zest of 1 lemon
- ½ teaspoon black pepper
- 3 cups spinach
- In a large non-toxic, non-stick pan heat ghee over low heat. Add onion, fennel, and ½ teaspoon of salt. Cook for 12- 15 minutes until the vegetables are soft, caramelized, and jammy. Stir frequently to avoid burning.
- Add garlic and stir, cooking for 60 seconds so it doesn’t burn. Pour in the coconut milk, thyme, chili flakes and bring to a simmer to allow the sauce to thicken slightly, about 3 minutes.
- Once slightly thickened and can coat the back of your spatula, nestle the shrimp into the sauce to poach for 1-2 minutes (depending on the size of your shrimp) on each side or until pink.
- Stir in capers, spinach, black pepper, lemon juice and zest. Stir to combine and allow spinach to wilt.
- Serve over cauliflower mash, your favorite noodles or pasta alternative.