Whenever I need inspiration for new recipe ideas I watch my favorite channel: Food Network. The people in my life joke around because I watch all these cooking shows about food I can’t eat asking me, “isn’t that torture?” Surprisingly, for me it’s not. I actually love it! I learn new cooking techniques and get inspired to try different flavor combinations. It’s almost like a challenge for me, how can I adapt this standard American style recipe into something that is Autoimmune Protocol friendly? Well folks, this recipe is a result of just that!
To make it even better, I’ve been trying to include more seafood into my diet and frozen shrimp is one of the most accessible and cost effective forms you can find. Shrimp is also so easy to cook. Also… pasta. Need I say more? Pasta has always been one of my comfort foods. I’ve been following the Autoimmune Protocol for 7 years, but I’ve never been able to fully jump on board the veggie replacement pasta. Let’s be honest, it’s just not the same. In this recipe I use this cassava flour pasta, because it most resembles the taste and texture of traditional pasta. I’ve also used this konjac flour brand. You could also use sweet potato noodles, or veggie pasta like spaghetti squash or zucchini noodles.
Shrimp & Arugula Fettuccine (AIP/ Paleo)
2 TBS olive oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 cup of white wine (use chicken or fish stock for elimination-phase AIP)
1 lb shrimp, peeled and deveined
8 oz AIP-compliant pasta
2 big handfuls of fresh arugula or spinach
Heat the olive oil in a skillet over medium heat. Add the shallots and garlic, sauteing for about 2 minutes or until soft and translucent. Next add the wine or stock and simmer for 5 – 7 minutes, until reduced by half. The alcohol will cook off, technically making the wine AIP compliant.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions. If using veggie pasta (zucchini noodles, spaghetti squash, etc), prepare it the way you normally do.
Once the wine or stock has reduced add the shrimp to the skillet with the shallots and garlic, cooking for about 2 – 3 minutes until completely pink. Drain the pasta. Add the arugula and cooked pasta to the skillet and toss to combine with the shrimp and sauce.