Shrimp & Sausage Noodles with a Cream Sauce

• 1 lb. Italian sausage links, cooked
• 1 lb. shrimp, peeled and deveined
• 2 bell peppers, thinly sliced
• 8 garlic cloves, minced
• 1/2 medium yellow onion, thinly sliced
• 3 T ghee
• 3 C spinach
• 2-12oz bags Palmini hearts of palm noodles, rinsed and drained
• 2 tsp sea salt
• 1/2 tsp black pepper
• 1 T cassava flour
• 2 C full fat coconut milk
• 1 T lemon juice

‍

1. Slice the cooked sausage links 1/4 inch thick and set aside.
2. In a large sauté pan on medium heat, add 1 tablespoon ghee and the shrimp and cook until they are pink in color. Set the shrimp aside and drain any excess liquid from the pan.
3. Turn the heat to medium-low and add 2 tablespoons ghee, garlic, onion, and peppers. Sweat the mixture, stirring often to keep it from burning or caramelizing. Onions should be translucent, and peppers should be soft before moving to the next step.
4. Sprinkle the cassava flour, sea salt, and pepper over the onion mixture and stir until the flour is fully mixed in.
5. Slowly whisk in the coconut milk and whisk continuously until the sauce begins to simmer.
6. Add in the sausage, hearts of palm noodles, spinach, and lemon juice. Simmer for 5-7 minutes.
7. Add in the shrimp, stir thoroughly, and serve.