Project Description

Creamy Shrimp Pasta


1 lb shrimp (peeled, deveined, tail removed)

1 jar marinara sauce (be sure to get one with no added sugar like Muir Glen)

½ of a 14 oz can full fat coconut milk

½ tsp dried oregano or use doTERRA oregano essential oil by placing a toothpick in the top of the bottle to saturate it with oil, then swirl the toothpick into the sauce)

½ tsp dried thyme or use 1 drop doTERRA thyme essential oil

½ tsp salt + 1 tsp salt for pasta water

¼ tsp pepper

2-3 cloves garlic grated

1 tsp olive oil

1 8 oz box gluten free spaghetti pasta

Fresh basil for garnish (optional)

Grated Parmigiano Reggiano cheese for topping (optional)


Bring a large pot of water to boil. Once boiling, add 1 tsp salt and pasta to the water. If using gluten free pasta, add 1 tsp olive oil to prevent pasta from sticking together.  Cook according to package instructions. In the meantime, heat a large skillet to medium high heat. Add olive oil and garlic. Saute until garlic becomes fragrant. Next add the marinara, oregano, thyme, salt and pepper. Stir to combine. Add shrimp to the sauce and cook until shrimp become pink and begin to curl up in the center (approximately 3-5 minutes). Next add the coconut milk and stir to combine. Once pasta is cooked, drain and rinse with warm water if using gluten free pasta.  Combine pasta with shrimp and toss to coat thoroughly with sauce. Garnish with fresh basil and a sprinkle of Parmigiano Reggiano cheese and enjoy!