Instructions

• Cook 8 ounces gluten-free pasta noodles according to the package instructions, cooking 1 to 2 minutes less than the package time if you want them al dente. Drain into a colander and immediately rinse with cool water; set the noodles aside.
• While the pasta cooks, heat 2 Tbsp avocado oil in a large skillet over medium-high heat. Add 1 1/2 lbs raw shrimp (peeled and deveined) in a single layer and cook 2 to 3 minutes per side, until the shrimp are pink and opaque. Transfer the cooked shrimp to a plate and set aside.
• Reduce the skillet heat to medium. Add 2/3 cup full-fat canned coconut milk to the skillet along with 5 to 6 cloves garlic (minced), the zest of 1 lemon (about 2 teaspoons), 2 Tbsp lemon juice, 1/2 tsp red pepper flakes, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp tapioca flour. Whisk immediately to combine and to break up any lumps of tapioca flour.
• Bring the sauce to a gentle boil, then lower the heat to maintain a simmer. Whisk occasionally and cook until the sauce has thickened slightly, about 5 to 10 minutes.
• Return the cooked shrimp to the skillet and stir for 1 to 2 minutes to reheat and coat the shrimp in the sauce.
• Add the cooked pasta noodles to the skillet and toss everything together until the noodles are evenly coated with the sauce and heated through, about 1 to 2 minutes.
• Taste and adjust seasoning as desired, adding additional sea salt and/or more lemon zest or lemon juice to taste.
• Remove from heat, sprinkle with 3 Tbsp fresh parsley (chopped), and serve.