23 Apr


Hey guys! Itโ€™s lunchtime! As much as I love pasta, I usually try to indulge in it once a week or once in two weeks, whether its gluten free made with brown rice or regular pasta on a cheat day with extra shrimp, extra sauce and extra cheese! (Yesโ€ฆI am indeed a fat kid on the inside, and all my close friends know the not so secret love affair I have with yummy food). The โ€œbutterโ€ in this recipe is actually coconut oil seasoned with garlic and spices that creates a buttery flavor, but you can also use grass fed butter if you prefer, I just didnโ€™t have any. You can also season it however you prefer to make it taste like the regular penne you enjoy, or make a cheat day and enjoy some authentic penne/pasta at your favorite Italian restaurant. But always understand what your body needs and follow a lifestyle that works for you, because everyone is different. Cheers guys!


ยฝ cup brown rice penne
1 cup organic baby spinach leaves
8 pieces raw shrimp (peeled)
1 small garlic clove (diced)
A handful of red bell peppers
1.5 tbsp red onion (diced)
2 tbsp organic virgin coconut oil
A dash of sea salt
A dash of black pepper
1 tbsp low sodium coconut aminos
A dash of cumin
Organic extra virgin olive oil (for sautรฉ)

Fill a saucepan with 1 cup or water over medium heat. When boiling bubbles start to form, gently immerse penne in boiling water. Cook penne for 10 minutes, then when ready, drain boiled penne in a colander and set aside.

Place shrimp in a bowl with coconut oil, aminos, garlic, and remaining spices. Place shrimp in the refrigerator and let it marinate for 5-10 minutes.

When ready, place a skillet over medium-high heat with a dash of olive oil. Place the spinach first in the skillet until itโ€™s withered, then add shrimp, bell peppers, and onions into the skillet and cover the top. Let it simmer for about a minute.

Drain and add cooked penne into the shrimp sautรฉ and mix until well incorporated, then turn off the heat and transfer pasta into a ceramic plate or dish.

When ready, top with parmesan cheese or any toppings of choice and enjoy! I topped mine with a little bit of lemon zest and it was good.

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