This delicious gluten/grain free and dairy free pasta will satisfy any of your major pasta cravings without wreaking havoc on your gut! The homemade spicy marinara comes together in less than 30 minutes, the shrimp cooks up toot sweet and the pasta is done in 90 seconds! Bonus, it’s super simple, super quick and super delicious (special diets not required, only pasta lovers)! —Social Buttercream
Box Capello's gluten/grain free fetucini
frozen or fresh peeled and devained shrimp
14.5 oz chopped tomatoes
17 oz box/can tomato sauce
Calabrian chilis in oil
plus 4 tbsp. canned lite coconut milk divided
In a large saucepan over medium heat, add the olive oil. Add 1 tsp. of the dried parsley and the Italian seasoning and cook a minute or two. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the tomato paste and Calabrian chilis cook for another 2 to 3 minutes. Add the tomato sauce and chopped tomatoes,stir to combine, add the molasses then add the pepper and salt to taste (continue to taste throughout cooking and adjust salt as needed).
Bring up to a boil and then reduce heat to simmer. Cover partially to allow steam to escape. Simmer for about 25 minutes stirring occasionally and taste to adjust seasoning.
While the sauce is simmering sauté the shrimp. Spray large high sided skillet with olive oil spray and heat over medium flame. Add the shrimp to the heated pan, salt and pepper the shrimp. Cook for about 2 minutes, flip and salt and pepper the other side. Cook an additional minute, until almost cooked through. Remove from heat and set aside on a plate.
In a medium saucepan fill about ¾ full of water and heavily salt. Bring to a boil about 5 minutes before the sauce is done. Cook the fettuccini per the box instructions. The fettuccini will cook very quickly, about 90 seconds.
Add 2 ladles full (about 2 cups) of the sauce into the sauté pan you used to cook the shrimp over medium heat. Add about ¼ cup of pasta liquid to the pan and stir.
When the pasta is done, drain in colander, do not rinse, pour pasta into the sauté pan and stir to combine. Add the coconut milk and mix.
Next add the shrimp back in and cook for about 3 minutes in the sauce.
While shrimp is finishing cooking in sauce add the around ⅓ cup of the almond ricotta to a bowl. Add the coconut milk to the almond ricotta starting with 2 tbsp., mix to loosen up and thin out. Add more coconut milk a tbsp. at a time to reach your desired creamy texture. Then add few dollops of the almond ricotta in the pasta and stir to incorporate.
Remove from heat and garnish with more dried parsley.