1lbpetite wild Oregon pink shrimpor any shrimp you have access to
8garlic cloves minced
2TbspOriginal GheeSub butter
1/2cupolive oil
1/2cupchopped cilantro
Salt + pepper to taste
1/2cupdiced onions
1lemon
Toppings:
2Tbspchopped cilantro
1/2Tbspparmesan cheese
1/4tspchili flakes
1package gluten free spaghettiI use Jovial Foods
Garlic Bread:
4slicesbread of choiceI used sourdough
1Tbsp gheeSubstitute butter or olive oil
1tspAmore SeasoningSubstitute: 1 tsp oregano
1/2tspgarlic powder
1/4tspFleur de sel See SaltSubstitute any salt you use
Instructions
Instructions:
Add olive oil and ghee to a large pan and warm on medium heat
Add onions, salt + pepper, and sauté for 5-7 minutes
Add minced garlic and sauté for 1-2 minutes
Add shrimp and fresh cilantro and cook a couple minutes (my shrimp was precooked so just wanted them to get the garlic flavor) if yours are raw cook until no longer pink
Cook pasta according to package instructions and drain once done cooking
Add cooked spaghetti to pan
Mix it all up, top with more fresh, and juice of a lemon
Top with parmesan cheese, red chili flakes, and enjoy!
Garlic Bread
Spread ghee all over the top of the sliced bread
Sprinkle the seaosonings on each slice
Toast for 5 minutes in toaster oven or bake 350°F for 5 minutes or until desired crispiness