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Lemon garlic shrimp pasta on a plate with a fork.

Lemon Garlic Shrimp Pasta {Gluten-free, Paleo, AIP}

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Author Michelle

Ingredients

  • 8 oz gluten-free spaghetti sub cassava pasta for paleo/AIP
  • 3 tbsp olive oil divided
  • 3 cloves garlic
  • 1 lb shrimp peeled and deveined (tails off)
  • 1 cup curly kale destemmed and chopped
  • 3 tbsp lemon juice
  • ¾ tsp salt
  • ¼ tsp pepper omit for AIP
  • 2 tbsp chopped parsley
  • Sliced lemon wedges to serve

Instructions

  • Cook the pasta as directed. Strain, toss in olive oil to prevent sticking and set aside.
  • While the pasta cooks, using a large pan, heat the oil over medium heat. Add the garlic cloves and cook for 2-3 minutes. Add the shrimp to the skillet and cook for 2 minutes on each side or until pink. Lightly season with salt and pepper. Set aside.
  • Add more oil to the pan if needed and add the kale, stirring for 5 minutes or until it's wilted.
  • Add the shrimp back to the pan along with the cooked pasta, lemon juice, olive oil, and salt and pepper. Stir to combine.
  • Serve topped with parsley and additional lemon wedges.