Shrimp with Black Bean and Soybean Spaghetti Shape

Serves 3-4
Shrimp Sauce Preparation
½-¾ pound raw peeled and deveined shrimp, tails removed
½ teaspoon ground white pepper
½ teaspoon salt
1 tablespoon garlic powder
½ tablespoon coconut oil
½ 26 ounce bottle of organic tomato and basil pasta sauce (can use any alternative pasta sauce) (about 1½ cups)
½ portobello mushroom, wiped down with a paper towel, chopped
Juice of 1 lemon
15-20 basil leaves, chopped
2-3 stalks of scallions, root ends trimmed, chopped
½ cup organic heavy cream

Wash and dry shrimp. Sprinkle on both sides with salt, pepper, and garlic powder (toss with hands to make sure they’re well coated). Melt coconut oil in a large pan on medium heat. Add shrimp and let cook for a few minutes until shrimp clarity becomes less translucent. Add portobello mushrooms and allow to brown. Add lemon juice and basil. Let cook for additional 2-3 minutes. Add scallions and pasta sauce. Bring heat to high and add heavy cream. Slowly mix in with the red sauce until comes to a boil. Bring heat to low and allow to cook for 10 mins on low heat. Add additional salt to taste.

Black Bean and Soybean Spaghetti Shape Pasta
½ 7.5 ounce package of organic black bean spahgetti shape
½ 7.5 ounce package of organic soybean spahgetti shape

Cook spahgetti shape according to package directions. Rinse in cold water and set aside. Pour shrimp sauce on top of pasta and serve.