This deliciously creamy pasta is actually dairy-free and gluten-free, although you would never know it!! I used the TJs Organic Red Lentil pasta to make it gluten-free, although you could use whatever pasta you like. The "creaminess" comes from coconut cream, so if you're like me and miss a heavy cream pasta, you'll love this!! Plus, you'll have it on the table in under 30 minutes!
Start by thawing your TJs Red Argentinian Shrimp. Next, get your water boiling for your pasta. While waiting for your water to boil, roughly chop your artichoke quarters. Once your water is boiling, following the instructions on your pasta. Then, heat a bit of avocado oil in a pan. Sauté the shrimp until cooked. Add the chopped artichokes, Roasted Red Pepper Spread, Italian Bomba Hot Red Pepper Spread and stir to evenly coat. Now add just the solid part of the coconut cream to the shrimp. The "cream" will incorporate as it melts so stir until completely combined. Finally, add in your cooked pasta and toss together!! Plate this delicious pasta up and enjoy!
Creamy Red Pepper Shrimp Pasta
1 bag of TJs Red Argentinian Shrimp
1 bag of TJs Organic Red Lentil Pasta (or pasta of choice)
1 jar of TJs Red Pepper Spread
1 package of Tapas Style Grilled Artichoke Quarters
1 teaspoon (more or less to your tastes) TJs Italian Bomba Red Pepper Sauce
1 can of TJs Organic Coconut Cream separated (only the solid part is needed)