Last week, I was excited to get back in the kitchen and cook a healthyish dinner. A sinus infection sidelined me as “Head Chef” for over a week. I must give credit where credit is due. I modified this recipe from Amy in the Kitchen. If you don’t follow Amy, you should. She posts incredible recipes, and you’ll notice I’ve pinned her things all over my Pinterest page! Please forgive the picture quality.
You will need:
For the sauce:
-1.7 ounce jar of sundried tomatoes (drain the oil)
-generous handful of basil
-1/2 pound of fresh spinach
-1 cup of dairyfree sour cream
-2 tablespoons of fresh garlic
-3 cups of vegetable stock (set 1/2 cup aside)
-4 tablespoons of almond flour
-cracked pepper to taste
-1/4 cup of nutritional yeast
-1/2 cup of dairyfree shaved parmesan (Follow Your Heart is our favorite)
– 12-15 large raw shrimp
-pasta or veggie noodles of your choice
- Preheat the oven to 400 degrees.
- Use a medium saucepan to sauté the sun-dried tomatoes for 3 minutes. Add the minced garlic, spinach, and basil. Cook for another 2 minutes.
- Add 2 1/2 cups of vegetable broth and the sour cream to the pan and stir over medium to high heat. Add nutritional yeast and cook for 5 minutes. (I stirred it vigorously at first, then occasionally once it was all mixed)
- In another bowl, take 1/2 cup of vegetable broth and whisk it together with the 4 tablespoons of flour. Add this to the sauce and cook until thickened. (About 10 minutes, then set to simmer)
- Prepare your pasta (or veggie noodles) however you choose.
- While the sauce is simmering, place the shrimp onto a baking sheet. Spray generously with coconut oil spray. Cook for 7 minutes.
- Combine the pasta, shrimp, and sauce in the large saucepan. Mix and serve with shaved dairyfree parmesan.