This is perfect when you need that big bowl of pasta without the reflux burn of tomato sauce. Can be easily personalized with any protein of choice! Serves 2.

INGREDIENTS:

1 (8oz) box grain-free pasta, cooked according to package (I like Jovial)
1 container vegan pesto (I like Gotham Greens) 
2 cups shrimp
¼ cup plant-based parmesan cheese, freshly grated (I like Violife)
2 Tbsp olive oil
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
Handful of fresh organic Italian parsley, chopped

PROCESS:

Cook the pasta according to the instructions on the box. Stir constantly so the pasta cooks evenly and does not stick together. Drain and rinse well. Toss in approximately ¾ of the pesto, use your judgement. The remainder will go on your protein. Keep the pasta warm and set to the side.

 

In a sauté pan, heat the olive oil over medium until shimmering and add the shrimp. Cook the shrimp until pink and just cooked through. Turn off the heat and toss the shrimp in the remaining pesto. Season to taste with JF Spicy Salt and fresh cracked black pepper.

 

Plate the pasta and shrimp, sprinkle over dairy-free cheese and season with JF Spicy Salt and extra fresh cracked black pepper. Garnish with freshly chopped Italian parsley and enjoy!