Ingredients:

1.5 Tbsp Coconut Oil

1 Tbsp Coconut Oil (for cooking Shrimp)

4 Tbsp White Wine (I used a Sauvignon Blanc, but any white wine on the dryer side should work!)

3 Cloves of Garlic

1 Pound of Shrimp, peeled

Parmesan Cheese to taste

Any Kind of white cheddar, I LOVE Cabot brand!

Dried (or fresh if you're fancier than I am) Parsley

Salt and Pepper to taste

Pasta

Instructions:

The first thing you are going to want to do is start cooking your pasta! My favorite kind of pasta to use is Trader Joe's Brown Rice Pasta, and I use half the package for this recipe. Cook your pasta like you normally would! 

While your pasta is cooking, start chopping your garlic. You want to chop it as finely as possible, and then set it off to the side. Next, combine the coconut oil, wine, and parsley in a small saucepan. Add the garlic and let simmer. 

Heat up the additional 1Tbsp coconut oil in a pan. Once it's heated, add your shrimp and a splash of white wine. Add salt and pepper to taste, and then cook until it is cooked through. This should only take about 3-5 minutes, so be careful not to overcook.

Drain your pasta, and slowly add parmesan to your sauce, stirring constantly. Stir your sauce into your pot of drained pasta. Separate onto two plates. Add shrimp, and grate your white cheddar on top! 

Serve with the remainder of your wine if you didn't drink it all while you were cooking like I did. Whoops.