Shrimp & Sausage Pasta (GF, DF)

As much as I love to cook, the nights that no one agrees on what to do for dinner is the I'm sure you know! So, the house divided turned the meal that makes everyone happy: Shrimp and Sausage Pasta.

One kid won't eat shrimp, the other won't eat sausage, and the dad that wants it all... y'all get it. 



- Shrimp, peeled and deveined 

- beef sausage, sliced

- zucchini, chopped

- 3 tbs avocado oil

- 1 box gf, grain-free cassava pasta

- Coconut fat from 1 can coconut milk (separate fat from liquid by placing in fridge overnight)

- 1 cup chicken broth

- 2 tsp dried oregano

- 2 tbs coconut aminos

- 2 tbs red wine vinegar (If you can eat tomatoes, you can use a can of tomatoes instead of the coconut aminos and vinegar)

- 1/2 cup vegan parmesan


Cook pasta according to package on box.  

Using a large sauté pan, heat avocado oil over medium heat and add shrimp cooking about 3 minutes on each side. Remove shrimp from pan, and add sausages and cook about 5 minutes on each side. Remove sausage from pan. Add zucchini and cook for about 3-5 minutes, then add oregano, red wine vinegar, coconut aminos and stir. Add coconut milk fat and stir. Slowly pour chicken broth into mixture and mix well. 


Bring sauce to boil, then let simmer about 5 minutes, then add parmesan and stir well. Add cooked pasta and stir well, then add shrimp and sausage back to the pan and stir completely. Serve with chopped parsley for garnish! 


Then, the kids can eat which option they choose, HA!

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