1lbmedium-sized shrimppeeled and deveined, add more if desired
2tablespooncooking oil
1large headbroccolichopped into florets, steamed
2tablespoongluten free all-purpose flour
⅓cchicken stock/broth
14ozcanned unsweetened coconut milk
1teaspoonDijon mustard
¼cnutritional yeast
½teaspoongarlic powder
salt to taste
ground black pepper to taste
garnishes-- crispy bacon crumbles and fresh cut up parsley
Instructions
Cook the pasta according to package directions.
Steam the broccoli; set aside.
Meanwhile, melt the butter in a large saucepan over medium heat.
Add the peeled and deveined shrimp to the skillet. Season with salt. Cook until the shrimp is pink and opaque with occasional stirring.
Remove the shrimp to a plate and set aside; leave butter mixture in the pan. Add the cooking oil and heat.
Add the flour to the skillet and briefly fry.
Then add in the chicken stock and coconut milk. Whisk to remove any clumps.
Continue stirring until the sauce begins to boil and starts to thicken.
Remove the sauce from heat and it will continue to thicken.
Stir in the Dijon mustard, nutritional yeast, garlic powder, salt, and ground black pepper.
Add the sautéed shrimp, steamed broccoli, and cooked pasta into the skillet to warm through. Toss and coat the sauce over shrimp, broccoli, and pasta noodles.