18 Mar


Saucy and yummy seafood pasta! I used melted coconut oil to make the “garlic butter” to keep it on the healthy side, then coated it on the shrimp and mussels and marinated it until all the flavors soaked in👍it turned out yummilicious👅

The pasta is made with brown rice with a few crumbles of blue cheese for an extra kick😊

Recipe: serves 4

1 pack organic brown rice spaghetti
3/4 cup organic Arrabbiata Sauce (low sodium if you can find it)
2 cups raw shrimp (shells on)
1 pack raw mussels
1 tbsp Flavor God garlic lovers seasoning (or 1 tsp garlic powder)
1/2 cup organic melted coconut oil (or butter)
1 cup chopped green onions, red onions and red peppers
2 tsp chili pepper (diced)
1 tsp organic balsamic vinegar (optional)
Bleu cheese for topping, or any other cheese

First, you want to boil your spaghetti and get it out of the way. Fill up a pot with 8-10 cups of water and add spaghetti (break in half). Boil spaghetti uncovered for 10 minutes on medium-high heat.

Next, mix the garlic seasoning with the melted coconut oil and drizzle it over the shrimp and mussel medley, making sure that the mixture gets in between the mussel shells. Place the shrimp and mussel medley in the refrigerator for 5 minutes (note that the coconut oil would return to its solid state).

When the pasta is ready, strain most (not all) of the water from the pasta, leaving a little bit left to keep the pasta separated. Cover the top to keep warm and set aside.

Place a skillet over medium heat and add shrimp and mussels (you don’t need to add oil). Let it simmer for 1 minute, then add chopped onions, peppers, balsamic vinegar and Arrabbiata sauce. Cover the skillet and let it simmer for another minute.

When ready, pour the shrimp and mussel sauce over your cooked pasta, and mix until well incorporated, but do not over mix or the pasta will get mushy.

Top with Bleu cheese and fresh green onions. Enjoy with a glass of wine.

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