Gluten-Free Creamy Shrimp & Bacon Carbonara
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 710 kcal
Ingredients
- 1 box Explore Cuisine Organic Green Lentil Penne
- 8 oz. organic bacon chopped into little pieces
- 1 lb. small wild shrimp peeled
- 3/4 cup organic peas
- Fresh parsley
Cauliflower carbonara sauce
- 1-1/2 cups (about 1/2 head) chopped cauliflower
- 6 Tbsp. Sproud Plant-Based Milk Unsweetened
- 1/4 cup vegan cheese
- 3 tsp. minced garlic
- 1 Tbsp. Bragg Premium Nutritional Yeast Seasoning
- 3/4 tsp. black pepper
- 1/2 Tbsp. lemon juice
- 1/2 Tbsp. Nutiva Buttery Coconut Oil
- 1/2 Tbsp. olive oil
- 1/2 tsp. Redmond Real Salt Ancient Sea Salt
- 1/8 tsp. thyme
- 1/8 tsp. paprika
Instructions
-
Cook pasta according to package instructions. Drain; set aside.
-
In large pot, cover cauliflower with water. Boil 15 minutes or until soft. Drain; set aside.
-
Meanwhile, place bacon in frying pan. Start cooking on low temperature so the bacon can cook in its own fat. Cook 1 minute.
-
Add shrimp and raise temperature to medium. Continue cooking 4 minutes or until shrimp and bacon are cooked. Set pan aside.
-
In blender or food processor, combine carbonara sauce ingredients. Blend until completely smooth and creamy.
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Add drained pasta, peas and carbonara sauce to bacon and shrimp pan. Stir until well combined. Serve with extra black pepper and fresh parsley.
Recipe Notes
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Nutrition Facts
Gluten-Free Creamy Shrimp & Bacon Carbonara
Amount Per Serving
Calories 710
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g55%
Cholesterol 341mg114%
Sodium 2181mg91%
Potassium 581mg17%
Carbohydrates 49g16%
Fiber 7g28%
Sugar 3g3%
Protein 60g120%
Vitamin A 351IU7%
Vitamin C 24mg29%
Calcium 224mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.