If you’re looking for the perfect, family-friendly, busy-night dinner, look no further. This holy grail pasta dish uses less than five ingredients, can be made in less than ten minutes, and uses only one pan. Simple and delicious, this seafood pasta in pink sauce is elegant and flavorful enough to stand alone as a meal.
Succulent shrimp combines with the sweet and earthy flavors of pink primavera, for a creamy, veggie-forward taste. A smaller ingredient list lets the fresh shrimp and complex sauce shine through, and gets this dish from stovetop to tabletop in mere minutes. If you’re following a Paleo or a gluten-free or dairy-free diet, this recipe is perfect for the weekly rotation: it’s made with No-Dairy Pink Primavera and with pasta made from hearts of palm.
Frequently Asked Questions About Palm Heart Noodles
What is hearts of palm pasta?
Palm pasta is a lower-carb, gluten-free, veggie alternative to traditional noodles. Made from hearts of palm, these noodles pair perfectly with most sauces, and unlike other veggie noodles, require zero extra cooking time. For this recipe, we used Hearts of palm linguine from Palmini.
What does hearts of palm pasta taste like?
Palm heart pasta has a similar taste to an artichoke. While not overwhelming, the slightly savory taste pairs well with robust, vegetable or tomato-based sauces.
How do I prepare hearts of palm pasta?
Simply rinsing and draining the noodles out of the package in a colander will suffice if you’re short on time, but if you have a few minutes to spare, consider this helpful tip from the folks at Palmini. After rinsing your noodles, sit them in milk for 15 minutes. This quick trick will remove any undesirable odor from the pasta.
How to Make Hearts of Palm Pasta with Shrimp and Pink Primavera Sauce
Cook alongside Brian and his adorable daughter Vanessa with a step-by-step breakdown of this recipe, or follow along with these directions to create this deliciously pink seafood dish.
Ingredients:
- 1 lb. shrimp
- 1 package Palmini Hearts of Palm Linguine
- 2 Tbsp. Primal Kitchen Avocado Oil
- ½ jar Primal Kitchen No-Dairy Pink Primavera Sauce
- Salt & pepper to taste
- Optional: chopped basil
Instructions:
- Drain the palmini noodles in a strainer over the sink and rinse them with water (or let them sit in milk for 15 minutes to remove odor).
- Set aside the noodles.
- Add roughly 2 tablespoons of avocado oil to a pan over medium heat.
- Add the shrimp to the pan. Cook for 2-3 minutes each side.
- Lightly season the shrimp with salt and cracked black pepper.
- Add the palm linguine to the pan, stirring to combine.
- Add ½ jar of Primal Kitchen No-Dairy Pink Primavera Sauce and stir gently to combine.
- Optional: Top off your dish with fresh basil.
Nutritional Information (per serving):
Calories: 345
Carbs: 9 carbs
Fat: 20g
Protein: 40g
Nutritional information calculated using Cronometer.
More Pasta Dinner Recipes You Might Like:
No Dairy Zoodle Primavera with Shrimp
Penne with Pink Sauce and Shrimp
