Description
This is an incredible, leaner version of bang bang shrimp pasta inspired by my favorite dish at Bonefish grill. The Greek yogurt and gluten-free corn pasta make it more nutritious!
Ingredients
- FOR THE BANG BANG SAUCE:
- ½ cups Plain Greek Yogurt
- ½ cups Thai Sweet Red Chili Sauce
- 1 whole Lime, Juiced
- ½ teaspoons Garlic Powder
- ½ teaspoons Dried Onion
- 1 pinch Crushed Red Pepper
- 1 pinch Salt
- ¼ teaspoons Worcestershire Sauce
- ¼ teaspoons Low Sodium Soy Sauce
- FOR THE PASTA:
- 1 pound Gluten-free Pasta
- 1 teaspoon Coconut Oil
- 1 whole Shallot, Minced
- 1-½ pound Shrimp, Peeled And Deveined, Tails Removed
- 1 whole Lime, Zested, From The Lime You Juiced
- ½ teaspoons Garlic Powder
- ½ teaspoons Dried Onion
- ¼ teaspoons Ground Ginger
- 1 pinch Salt
- 1 pinch Crushed Red Pepper
Preparation
First, make the sauce. It could not be easier. Simply stir all of the sauce ingredients together and set it aside. Then get a large pot of water on the stove and bring it to a boil. Salt it generously. Boil the pasta until tender, according to the directions. Usually it is about 8 minutes. While the pasta cooks, cook the shrimp. Get out a large skillet and heat the coconut oil in it over medium high heat.
Add the shallots and let them get soft for 30 seconds. Then add the shrimp and lime zest and let the shrimp cook until opaque and pink for about 4–5 minutes. While the shrimp cook, season them with the garlic powder, onion, ground ginger, salt and crushed red pepper. Once they’re done, move the skillet off of the heat. The pasta should be done by the point. Drain it and return it to the pot it cooked in, then toss it with the sauce and shrimp. Serve immediately and enjoy!
