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Cajun Shrimp Lentil Pasta

This quick, dairy free, gluten free version of a cajun cream pasta has all the flavor, without all the inflammatory ingredients. Whip this one up in about 10 minutes. You won't be disappointed!


- 1 bag of medium sized shrimp, peeled and de-veined

- 1 package of yellow lentil spaghetti

- 1/2 can coconut milk

- 2/3 cup organic low sodium chicken broth

- 2 tablespoons cassava flour

- 2 tablespoons coconut oil, divided

- salt, pepper, chili powder, garlic powder, paprika and red pepper flakes for some heat (use your judgement here, the more spices you use, the more flavorful the dish will be)

- 1 cups packed spinach (optional)


  1. Start boiling water for the lentil pasta, cooking it for 12 minutes once boiling

  2. Pat dry the shrimp and season with all seasonings, making sure to coat all sides

  3. Heat 1 tbsp coconut oil in a pan, cook shrimp about 3 minutes on each side

  4. Remove shrimp from pan and add the second tbsp of coconut oil

  5. Once melted, add cassava flour, mixing well to create a roux

  6. Once the oil/flour mixture is clumpy and thick, add the coconut milk, broth and more seasonings

  7. Mix well and let simmer for a few minutes, adding more broth if sauce needs to thin out a little

  8. Combine cooked pasta into the sauce, and top with the shrimp. Option to mix in spinach until wilted

*You can serve this with some freshly grated parmesan cheese if desired!


With love,


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