Spicy Shrimp Pasta

Prep Time: 30 Minutes
Cook Time: 30 Minutes

There's not a ton of nice restaurants where my parents reside. One of the nicer ones left is this fish house that we love to dine at. In fact the last restaurant we went to before the pandemic happened was this exact restaurant. 

I used to crave this pasta so much during the pandemic, that I taught myself how to remake it as best as  I could remember. Here's my version.

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Ingredients:

​- Shrimp
- Fettuccine (see extras for homemade recipe)
- 2 Cloves Garlic
- ½ small scallion 
- Red Chili Flakes
- French Butter
- Avocado Oil
- 1/3 cup Almond Milk
- ¼ cup Noodle water
- Organic Tomato Paste- Low Sodium 
- 2 Tbsp Tequila
- 1 Lime

​Steps:

In sauce pot, bring water to a boil with a dash of salt. Cook noodles till al dente, drain water and save some of the water.  For Fresh pasta is usually a couple minutes, but if you don't feel like making fresh pasta check your noodles directions. This recipe yields for my fresh pasta which you can find in my sauce broths and basics section on the home page.  

In large pan pour in avocado oil, minced garlic, onions, chili flakes and sauté till browned on medium heat. Then add in 1/3 cup almond milk, tomato paste, stir and set on low.

In another pan, add in french butter, shrimp and garlic salt, this is optional, but I also like to add in a shot of tequila, stir till cooked, the remove from heat. I like to source my fresh water organic shrimp from my local fish shop. Fresh shrimp is always the best. 

Stir in noodles/ zoodles in to large pan with sauce, then add in cooked shrimp, ¼ cup noodle water and top with 1 fresh squeezed organic lime. Serve and enjoy.