Instructions:

• Start by bringing a large pot of salted water to a boil. Add the gluten-free pasta noodles and cook according to the package instructions until al dente. Once cooked, drain and set aside.
• In a large skillet, heat the avocado oil over medium heat. Once hot, add the raw shrimp. Cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
• In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
• Add the coconut milk, lemon zest, lemon juice, red pepper flakes, sea salt, and black pepper to the skillet. Stir to combine and bring it to a gentle simmer.
• In a small bowl, mix the tapioca flour with a tablespoon of water to create a slurry. Gradually add this to the simmering sauce, stirring continuously until the sauce thickens.
• Add the cooked shrimp back into the skillet along with the drained pasta. Toss everything together until the pasta is well coated with the sauce.
• Remove from heat and stir in the chopped parsley for a burst of color and flavor.