Creamy Shrimp Noodles with Sun-Dried Tomatoes

This noodle dish uses hearts of palm noodles and is Whole30 and Paleo-friendly.

Prep:
10
minutes
Cook:
15
minutes
TOtal:
25
minutes

Ingredients

  • 12oz hearts of palm noodles- rinsed and drained
  • 1 lb shrimp, peeled and deveined
  • 1 T ghee
  • 8 garlic cloves, minced
  • 1 1/2 C full fat coconut milk
  • 1/2 C sun-dried tomatoes, roughly chopped
  • 3 C baby spinach
  • 1/4 C fresh basil, roughly chopped
  • 1 T lemon juice
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  1. In a large skillet on medium heat, add the ghee. Once it is melted, add the garlic and sauté for about one minute, stirring to keep the garlic from burning.
  2. Add the shrimp, salt, pepper, coconut milk, sun-dried tomatoes, spinach, and lemon juice. Bring the mixture to a simmer for 2-3 minutes. The shrimp should be pink, and the spinach should be wilted.
  3. Add in the hearts of palm noodles and the basil. Stir everything together and continue cooking 1-2 minutes longer.
  4. Remove the pan from the heat and enjoy!