Shrimp & Mushroom Lemon Herb Pasta
I’m not much of a seafood person, but this one definitely scored in our house last night! Even my little 2 and 4 year old loved it!
Find the recipe below for a quick and easy creamy Italian Shrimp Pasta.
Shrimp & Mushroom Lemon Herb Pasta
Ingredients:
8 oz Pasta (we used this gluten free version here)
Olive Oil
1 Lb. Shrimp (deveined)
2 Tbs. Minced Garlic
1 tsp. Italian Herb Seasoning
1/4 tsp. Salt
8 oz. Mushrooms, thinly sliced
1 C. Canned Coconut Milk (creamy)
1/2 C. Parmesan Cheese Shredded
1/2 C. Mozzarella Cheese Shredded
Lemon
Fresh Basil
Directions:
Boil Pasta according to package directions. Set aside.
Heat a large skillet over medium heat. Add olive oil, garlic, and shrimp. Cook until pink on both sides. Add some Italian Herb Seasoning. Remove from skillet.
To the same skillet, add mushrooms and a little more olive oil if sticking. Sprinkle with a little salt. Cook for about 2 minutes.
Add back shrimp and coconut milk. Bring to a boil. Add cheeses. Cover and remove from heat. Add in cooked noodles. Stir well. (add more coconut milk if sauce is too thick)
Drizzle fresh squeezed lemon over top and fresh basil leaves. Serve and enjoy!