Seafood Pasta

Ingredients

• •1 lb Wide Flat Noodle
• 🧈1/2 cup +1tbsp Miyokos Dairy Free “Butter””
• 🧄1 head Garlic
• 🌿1 tsp Smoked Paprika
• 🧅1 tsp Onion Powder
• 🌿1/2 tsp Ground Cumin
• •1/2 tsp Dried Oregano
• 🧂1/4 tsp Black Pepper
• 🧂1/8 tsp Cayenne Pepper
• 🍋1 Lemon
• •1 lbs Shrimp
• •3-5 sausages Andouille Sausage

Instructions

1. 1Melt down 1/2 cup of Butter on a medium low heat. You want the butter melting and having small slow bubbles. I use Miyokos Dairy Free Butter which makes this recipe Dairy Free. You can use what ever butter you like.
2. 2Peel and clean head of garlic, slicing cloves so you have thin wide flats of garlic. This recipe is garlic heavy so if you prefer more garlic, add more!
3. 3Add sliced garlic to melted butter. You are cooking the garlic so it becomes soft and buttery, not browning the garlic so keep heat on the low side. This will cook, low and slow, while you’re doing everything else.
4. 4Boil salted water for pasta. I prefer a wide, flat noodle but you can use whatever pasta you have/perfer.
5. 5Prep protein. Slice sausage on diagonal and clean/deshell shrimp if necessary. I have made this with Shrimp and Andouille Sausage as well as Shrimp and Clams. Both of which were amazing. You can use what ever you like. To make pescatarian use only seafood. To make seafood free, you can use Andouille and or cooked Chicken. To make Vegan, omit all together.
6. 6Add all dried spices and herbs to melted butter and garlic. Stir.
7. 7Cook noodles
8. 8Just before pasta is finished add shrimp and andouille to seasoned garlic butter. Cook shrimp through.
9. 9When pasta is finished cooking, drain.
10. 10Once shrimp is cooked and sausage is heated through, Turn off heat and add in the rest of the butter. Stir
11. 11Once the butter is melted through the seafood and garlic butter sauce, toss with pasta.
12. 12Serve with a squeeze of fresh lemon juice over top.