Paleo Shrimp Pasta {Low-Carb & Whole30}

This Paleo Shrimp Pasta features grilled shrimp that is slightly spicy and served over zucchini noodles with a delicious tomato-based cream sauce

Paleo Shrimp Pasta {Low-Carb & Whole30}


6  people




 Zucchini Avocado Oil  Shrimp  Salt  Pepper  Paprika  Red Pepper  Onion - finely chopped Garlic - minced Tomato Sauce Coconut Cream  Dried Basil Dried Oregano Nutritional Yeast Fresh Basil

How To Make  Paleo Shrimp Pasta {Low-Carb & Whole30}

Start by spiralizing and sweating the zucchini.  Set aside.


Then, thaw the shrimp under cold water, if needed, and pull off the tails. Set them aside.


In a large skillet, add some avocado oil and heat over medium heat. Add the shrimp and sprinkle generously with salt, pepper, paprika, and add cayenne pepper to taste.


Add the remaining avocado oil to the pan. Then, add the chopped onion, garlic, and zucchini noodles. 


Add the tomato sauce, coconut cream, basil, oregano, nutritional yeast, and sea salt to taste. Once it's heated through add the shrimp back to the pan and toss to combine.


Garnish with fresh basil and serve!


Do not overcook the shrimp or they will be rubbery! They are done when they change from translucent to pink and slightly opaque. If your skillet has excess water in it due to thawing the shrimp, simply drain it off.