SPAGHETTI WITH SHRIMP & CREAM SAUCE

This comforting Mediterranean dish is an absolute favorite! It’s also super easy to make, rendering it a wonderful weeknight dinner. I buy my shrimp fresh from the seafood store, but you can also use frozen raw peeled shrimp instead. I also use my own fermented heavy whipping cream to make the sauce lactose free. As for the lentil pasta, I only reintroduced it into my diet once my symptoms had vastly improved.

SERVES 4

INGREDIENTS
8 oz red lentil spaghetti or other red lentil pasta
1 tbsp olive oil
1 lb raw peeled shrimp
1 garlic clove
1 red bell pepper
1 red hot chili pepper
3/4 cup heavy whipping cream (Heavy whipping cream is naturally low in lactose but for people that are very sensitive to lactose I would recommend to ferment the cream so the lactose is broken down during the fermentation process. See recipe below)
1 tbsp lemon juice
1 tsp sea salt
1/4 cup fresh parsley, minced
2 tbsp ghee
freshly grated pepper
freshly grated parmesan cheese

INSTRUCTIONS
Cook the pasta or spaghetti according to the instructions (do not overcook!). Drain the pasta and add olive oil. Stir to prevent them from sticking together.

Peel garlic and mince.

Remove the seeds from the bell pepper and cut into cubes.

Add ghee to a large skillet and fry the shrimp until they turn pink, about two minutes on each side. Remove the shrimp from the skillet and set aside. If there is juice left in the pan, boil until diminished to half. Add the garlic, chili pepper, and bell pepper and fry for 3 minutes, stirring occasionally. Turn off the heat, add the heavy whipping cream, and let melt into the sauce. Add the lemon juice, salt, and pepper. Return the shrimp to the skillet and stir to combine.

Add the shrimp sauce and parsley to the pasta and toss to combine well.
Serve with parmesan cheese.

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FERMENTED HEAVY WHIPPING CREAM

INGREDIENTS
2 pints organic heavy whipping cream
4 tbsp SCD legal yoghurt or yoghurt starter

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

Tools:
Yoghurt maker with small jars or
Yoghurt maker with large container

INSTRUCTIONS
In a medium saucepan, heat the heavy whipping cream at high heat until bubbles emerge on the edges of the pot. Turn off heat, place the lid on the pot, and let cool to room temperature (64-77° F / 20-25° C).

WARNING: If the cream is warmer than this temperature, it will kill the beneficial bacteria from the yoghurt.

In a small bowl, add yoghurt starter and a half cup of the cooled heavy whipping cream and mix well.

Add the mixture to the pot with the heavy whipping cream and stir well.

Add the mixture to your yoghurt maker according to the instructions. Ferment for at least 24 hours. Refrigerate for at least for two hours before using. Keep refrigerated.

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