This was the perfect meal to end a beautiful Sunday with the family. Delicious, quick and easy to prepare, and unbelievably satisfying.
Now, I am all about the healthy life, but I sure do love me some comfort food. So although I may splurge on pasta and calorie heavy meals occasionally, what is most important to me is always the quality of the ingredients I am cooking with.
When choosing ingredients for this recipe; opt for wild-caught seafood and organic dairy and wheat products. Choose organic produce over conventional. Avoid any artificial colors, flavors, and preservatives and choose locally sourced ingredients when available.
The specific olive oil that I cook everything in is California Olive Ranch COOC certified extra virgin olive oil. I use as much of this as possible when cooking any meal. Not only does this oil have the most delicious buttery flavor, but it is also extremely high in Omega 6’s which will reduce inflammation and improve digestive health by rebalancing gut bacteria.
If you would like to make this meal gluten free and lower calorie serve it over spaghetti squash instead of pasta and switch out the flour for cornstarch.
Cooking time : 25-30 minutes
1 pound wild-caught shrimp, peeled and deveined
16 oz package linguine
8 oz broccoli florets, chopped
1 can full fat coconut milk
4 tablespoons butter
1 tablespoon flour
Extra Virgin Olive Oil
1 teaspoon each: paprika, garlic powder, thyme, sea salt
Cayenne, cracked black pepper, to taste
1. Preheat oven to 425 and start a large pot of water to boil for noodles. Drizzle broccoli in olive oil and sprinkle with sea salt. Roast for 20 minutes. Cook noodles to al dente, per package instructions.
2. Halfway through cooking time for broccoli, warm a skillet over medium heat. Coat pan with olive oil and add 2 tablespoons of butter. Add shrimp and seasonings. Start small with the cayenne and adjust to your preference of spiciness. Saute until shrimp is pink and cooked through(about 4-5mins).
3. Add coconut milk to shrimp, flour, and remaining 2 tablespoons of butter. Whisk for a few minutes until thickened. Taste and adjust seasonings if needed.
4. Serve shrimp and sauce on top of linguine and roasted broccoli.