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!