Shrimp Pasta in a Creamy Vegan Sauce

I’ve made this pasta a thousand times and always make it a little different each time - which is what makes this dish so great. Depending on my mood sometimes I make this dish 100% vegan, or sometimes I make it more unhealthy and pack in the butter a cheese (so good)!

Feel free to make this your own and add or subtract whatever resonates with you most!

Serves 4-6

The prep:

1. Season shrimp with lemon, olive oil, salt and pepper. Let sit for at least 20 minutes.

2. In a large pot cook your pasta a few minutes less than instructed on package.

3. In a large pan, add olive oil and onion/leeks. Allow to cook for a few minutes before adding garlic. After about 1 minute add mushrooms and let slowly cook until starts to crisp. Season with salt and pepper.

4. At this point option to add butter or more olive oil, then add shrimp. Cook the shrimp until lightly pink on both sides and then add pasta. Pour in coconut milk and pasta water. Cook and stir, allow pasta sauce to cook down and add cheese if desired.

5. Finish with any extra cheese and parsley and enjoy!

The goods:

• 1 box of pasta of choice

• 4 tbsp olive oil

• 3 tbsp butter (optional or add more olive oil)

• 2 cloves garlic, minced

• 1/2 can coconut milk

• 8oz mushrooms (crimini or white), sliced

• 1 leek and/or yellow onion, sliced

• 1/4 cup pasta water

• 1-2 lb shrimp

• 1 lemon

• 1 tsp salt

• 1/2 tsp pepper

• parmesan cheese (as mush as you want)

• 2 tsp parsley for garnish