Paleo Fettucini Shrimp Diablo

• 1 Box Capello's gluten/grain free fetucini
• 1/2 pound frozen or fresh peeled and devained shrimp
• 1 14.5 oz chopped tomatoes
• 1 17 oz box/can tomato sauce
• 2 tablespoons tomato paste
• 2 tablespoons molasses
• 2 teaspoons Calabrian chilis in oil
• 1/4 cup plus 4 tbsp. canned lite coconut milk divided
• 1 8oz container of Kite Hill Almond Ricotta
• 2 teaspoons dried parsley divided
• 1 teaspoon dried Italian Seasoning
• 2 garlic cloves chopped
• 1/2 medium yellow onion chopped
• 1 tablespoon extra virgin olive oil
• Olive oil spray

1. In a large saucepan over medium heat, add the olive oil. Add 1 tsp. of the dried parsley and the Italian seasoning and cook a minute or two. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the tomato paste and Calabrian chilis cook for another 2 to 3 minutes. Add the tomato sauce and chopped tomatoes,stir to combine, add the molasses then add the pepper and salt to taste (continue to taste throughout cooking and adjust salt as needed).rnBring up to a boil and then reduce heat to simmer. Cover partially to allow steam to escape. Simmer for about 25 minutes stirring occasionally and taste to adjust seasoning.
2. While the sauce is simmering saute the shrimp. Spray large high sided skillet with olive oil spray and heat over medium flame. Add the shrimp to the heated pan, salt and pepper the shrimp. Cook for about 2 minutes, flip and salt and pepper the other side. Cook an additional minute, until almost cooked through. Remove from heat and set aside on a plate.
3. In a medium saucepan fill about 3/4 full of water and heavily salt. Bring to a boil about 5 minutes before the sauce is done. Cook the fettuccini per the box instructions. The fettuccini will cook very quickly, about 90 seconds.rnAdd 2 ladles full (about 2 cups) of the sauce into the saute pan you used to cook the shrimp over medium heat. Add about 1/4 cup of pasta liquid to the pan and stir.rnWhen the pasta is done, drain in colander, do not rinse, pour pasta into the saute pan and stir to combine. Add the coconut milk and mix.
4. Next add the shrimp back in and cook for about 3 minutes in the sauce.rnWhile shrimp is finishing cooking in sauce add the around 1/3 cup of the almond ricotta to a bowl. Add the coconut milk to the almond ricotta starting with 2 tbsp., mix to loosen up and thin out. Add more coconut milk a tbsp. at a time to reach your desired creamy texture. Then add few dollops of the almond ricotta in the pasta and stir to incorporate.rnRemove from heat and garnish with more dried parsley.rnMangia!

fetucini, shrimp, tomatoes, tomato sauce, tomato paste, molasses, calabrian chilis, canned lite coconut milk, almond ricotta, parsley, italian seasoning, garlic, onion, extra virgin olive oil, olive oil spray

Taken from food52.com/recipes/80507-paleo-fettucini-shrimp-diablo (may not work)