1 box gluten free spaghetti

1 tbs olive oil

1 lb peeled & deveined shrimp

1 tbs grass fed butter

1 onion, diced

3 large garlic cloves, minced

1/4-1/2 tsp crushed red pepper

zest of 2 large lemons

1 can coconut milk

1 cup chicken bone broth

juice of 2 large lemons

2 tbs nutrition yeast

1 tsp sea or pink salt

1/2 tsp black pepper

1 tbs arrowroot powder

fresh parsley

BOIL a large pot of water & cook pasta per package instructions

HEAT oil in a large skillet over medium heat

COOK shrimp 2-3 min per side & transfer to a plate

SAUTÉ onion in butter in the same skillet until softened (about 10 min)

ADD garlic, crushed red pepper & lemon zest, stirring frequently for about 30 seconds

POUR in coconut milk, bone broth & lemon juice

SEASON with nutritional yeast, salt & pepper, whisking to combine

STIR in arrowroot, reduce heat to simmer & allow sauce to thicken for a few moments

RETURN shrimp to skillet

ADD pasta & toss to combine with sauce

GARNISH with parsley & serve