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    Home ยป Diet ยป 30 Min Meals ยป One Pan Creamy Garlic Shrimp

    One Pan Creamy Garlic Shrimp

    Published: Apr 30, 2019 ยท Modified: Dec 1, 2021 by Monica Stevens Le ยท 76 Comments

    59.8K shares
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    creamy garlic shrimp in a pan with rice
    overhead shot of creamy garlic shrimp in a bowl with rice
    close up of creamy garlic shrimp in a bowl with rice
    one pan creamy garlic shrimp with lemon in a pan
    creamy garlic shrimp dish topped off with lemon slices in a pan
    one pan creamy garlic shrimp in a bowl with white rice, lemon and parsley

    I've got a fabulous, one pan wonder for you in the form of one pan creamy garlic shrimp. This dish can be whipped up in under 30 minutes and is wonderful for the whole family. It is gluten free, paleo, low carb and Whole30 compliant, too!

    overhead shot of two bowls of creamy garlic shrimp

    Can I make creamy garlic shrimp in the Instant Pot?

    You sure can! If you have access to an Instant Pot and would like to save some time, you can make this recipe in there.

    It's so quick and easy to make it on the stovetop though, I wouldn't even go in that direction unless you needed the room on your stove.

    I prefer to eat creamy garlic shrimp on a big bed of cauliflower rice or broccoli rice- it's delicious. However, if you are not on a Whole30 and eat white rice or rice noodles, it would be fabulous with them, too!

    You could alternatively add extra bone broth to the dish and turn it into more of a soup instead.

    You are going to love it regardless of what direction you go in though! ๐Ÿ˜‰

    overhead shot of a pan of creamy garlic shrimp

    Can I use dairy instead of coconut cream?

    You can absolutely use whole milk or half & half instead of the coconut cream in the creamy garlic shrimp. If you aren't into coconut, can't have it or don't want this dish to be dairy free, half & half would be the best substitute.

    You can also use grass-fed butter, ghee or coconut oil as the fat in this recipe.

    This dish reminds me something I've had before in an Italian restaurant but because of the coconut cream, it is almost reminiscent of Thai cuisine as well.

    I think that's why I love it so much. I cannot think of anything better than a marriage between Italian and Thai food!

    garlic shrimp in a bowl with white rice and lemon slices

    I have made this creamy garlic shrimp three times in the last two weeks. The first time I made it, it was basically an accident of the best kind.

    Tim really enjoyed it and basically split the entire recipe with me... he's a beast. I also served it to my sister the next time, and she told me how much she loved the recipe.

    That's when I knew I had to tamper with it in a bit, and then I had decided to add in the nutritional yeast.

    I wanted to give it a little bit of "cheesy" flavor without the addition of any type of real cheese. I think the flavors from the yeast pair and compliment the creamy and subtle but sweet coconut milk favor so well.

    You'll have to tell me what type of variation you make on this dish (if any at all!) ๐Ÿ™‚

    garlic shrimp in two bowls with forks and a linen napkin

    How to make creamy garlic shrimp

    In a large skillet over medium heat, melt the butter / oil and sauté garlic for about 1 minute. Make sure you stir frequently so it does not burn. Add shrimp to pan and cook on about 2 minutes each side until just opaque throughout & transfer to a bowl.

    Add the diced onion to the pan and cook for 2-3 minutes until soft. Add broth to the pan, scraping the brown bits from the bottom and stirring frequently. Cook until broth has reduced down by at least 50%.

    Add 1 tablespoon of oil from the sun-dried tomatoes jar and all of the drained, julienned sun-dried tomatoes. Fry with the onions for 2-3 minutes until fragrant and well combined.

    Add coconut milk and nutritional yeast to the pan. Once the coconut milk has reached a boil, turn the heat down to medium-low. Add spinach to the pan and stir until slightly wilted, about 1 minute.

    Add shrimp back into the pan and sprinkle with seasoning. Stir frequently for another 5-7 minutes, letting all of the flavors marinade. Season with salt and pepper and serve with cauliflower rice.

    two bowls of creamy garlic shrimp with white rice and lemon wedges

    Tips & Variations

    If you'd like to use chicken instead, be sure to cut it into bite size pieces, season with salt and pepper and cook through. It will take about 5-7 minutes.

    If you are going to use half & half, you may want to make an arrowroot slurry to thicken it up a bit at the end of cooking. Simply mix equal parts arrowroot flour with water (about 1 tablespoon of each) and slowly mix into the dish at the end until it has reached out desired thickness.

    Instead of using cauliflower rice, you could serve this with broccoli rice, white rice or rice noodles. It would taste absolutely fabulous with all three!

    creamy garlic shrimp with white rice

    Well, what are you waiting for?

    This creamy garlic shrimp needs to be made in your kitchen yesterday. Seriously.

    It has already become a staple at my house, and I'm already dealing with Tim asking me to make it multiple times a week.

    It will last for 4-5 days in the refrigerator if you'd like to eat it as leftovers later on. I imagine the sauce would freeze well, too if you can't get enough and want to freeze some for later.

    Yum! ๐Ÿ™‚

    creamy garlic shrimp in a pan with a spoon

    If you like this recipe, some others you'll love are:

    One Pan Shrimp Fajitas

    Whole30 Easy Steak Fajitas

    Whole30 Greek Salmon

    Paleo Kung Pao Chicken

    Whole30 Paleo Shepherd's Pie

    One Pan Creamy Garlic Shrimp (Paleo, Whole30, Low Carb)

    I've got a fabulous, one pan wonder for you in the form of one pan creamy garlic shrimp. This dish can be whipped up in under 30 minutes and is wonderful for the whole family. It is gluten free, paleo, low carb and Whole30 compliant, too!
    4.71 from 107 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
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    Servings 5 servings
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 5 servings
    Calories: 520kcal
    Author: Monica Stevens Le

    Ingredients

    • 2 1/2 tablespoons grass-fed butter or ghee
    • 8 garlic cloves minced
    • 1 1/2 pounds large shrimp deveined, with tails on
    • 1 yellow onion diced
    • 1/2 cup bone broth
    • 8 ounces sun dried tomatoes in olive oil, SEE NOTES
    • 15 ounces canned coconut milk
    • 2 tablespoons nutritional yeast
    • 4 cups spinach lightly packed
    • 2 teaspoons Italian seasoning
    • kosher salt to taste
    • black pepper to taste

    Instructions

    • In a large skillet over medium heat, melt the butter / oil and sauté garlic for about 1 minute. Make sure you stir frequently so it does not burn. Add shrimp to pan and cook on about 2 minutes each side until just opaque throughout & transfer to a bowl.
    • Add the diced onion to the pan and cook for 2-3 minutes until soft. Add broth to the pan, scraping the brown bits from the bottom and stirring frequently. Cook until broth has reduced down by at least 50%.
    • Add 1 tablespoon of oil from the sun-dried tomatoes jar and all of the drained, julienned sun-dried tomatoes. Fry with the onions for 2-3 minutes until fragrant and well combined.
    • Add coconut milk and nutritional yeast to the pan. Once the coconut milk has reached a boil, turn the heat down to medium-low. Add spinach to the pan and stir until slightly wilted, about 1 minute.
    • Add shrimp back into the pan and sprinkle with seasoning. Stir frequently for another 5-7 minutes, letting all of the flavors marinade. Season with salt and pepper and serve with cauliflower rice.

    Notes

    Drain the sun-dried tomatoes from the oil but save 1 tablespoon to cook with the dish.

    Nutrition

    Calories: 520kcal | Carbohydrates: 18g | Protein: 29g | Fat: 36g | Sugar: 8g
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. Cyndi says

      January 29, 2023 at 6:23 pm

      Itโ€™s delicious! I only have zoodles but will definitely be making this again.5 stars

      Reply
    2. Alisa says

      November 20, 2022 at 1:50 pm

      Super yummy and simple!! I didnโ€™t have all the ingredients on hand, but I was able to sub ingredients in and out, and your versatile recipe still made it taste delicious! Subbed beet green stalks for the tomatoes and the greens for the spinach. Delicious!5 stars

      Reply
    3. Ashley says

      September 22, 2022 at 4:46 pm

      Absolutely amazing!!! i used cream cheese (didnt have nutritional yeast) in my version and chicken broth instead of bone broth as well as I added red pepper flakes and it was SCRUMPTIOUS! I loved this recipe5 stars

      Reply
      • Monica Stevens Le says

        September 27, 2022 at 12:30 pm

        Oh yesssss I have done this with cream cheese, i'm so glad you liked it

        Reply
    4. Laura says

      May 06, 2022 at 4:36 pm

      Omg โ€ฆ..this was so delicious & fairly simple5 stars

      Reply
    5. Kate Gredinger says

      March 12, 2022 at 3:55 pm

      Hi- this looks so good! I want to make it for company but would like to have it ready ahead of time. Can I make it and let it sit for awhile? How much ahead of time can I make it! Thank-you!

      Reply
    6. Jenn says

      February 07, 2022 at 4:24 pm

      I never leave reviews on recipes, but this was SO GOOD! I also added red pepper flakes and a bit of curry because I like a bit of a kick. So good! Thanks for the great recipe!5 stars

      Reply
    7. Aly says

      January 27, 2022 at 3:10 pm

      You may want to reconsider advertising this as a dairy free recipe. While I realize itโ€™s easy to swap the real butter for vegan butter, that aspect of the recipe means there is indeed dairy and is misleading. Just a thought.

      Reply
    8. Karen says

      January 18, 2022 at 4:04 pm

      This recipe is amazing! It turned out so good! Canโ€™t wait to make it again. Even my picky husband enjoyed it!

      Reply
    9. Ann Oโ€™Connell Adams says

      January 09, 2022 at 9:04 am

      Wow. I was googling for a Whole30 shrimp recipe and came across your site. I made this last night exactly as listed in the recipe and WOW โ€” it was awesome. Served it with brussel sprouts and next time going to use the cauliflower rice to soak up the delicious sauce. Looking forward to checking out your site!5 stars

      Reply
    10. Nbri7 says

      October 26, 2021 at 4:20 pm

      This recipe was phenomenal5 stars

      Reply
    11. Head of the Lactose-Intolerant Household (HLIH) says

      October 22, 2021 at 1:06 pm

      Hey! I normally don't comment on these. But this was delicious! I plan on adding scallops tonight. You are greatly appreciated.

      Reply
      • Monica Stevens Le says

        October 25, 2021 at 10:01 am

        AW THAT MAKES ME SO HAPPY, YUM!!!!!!!

        Reply
    12. Corinne says

      August 24, 2021 at 6:40 pm

      Unreal! This recipe is SO delicious! Will definitely be making again!5 stars

      Reply
    13. Colleen says

      August 20, 2021 at 7:40 am

      This looks and sounds great. Your recipe narrative refers to using coconut cream, but the list of ingredients in your recipe box state coconut milk. Which is it? I have cans of coconut cream (not milk, but I do also regularly use that), so am looking for recipes that use the cream. Thanks.

      Reply
      • Monica Stevens Le says

        August 20, 2021 at 10:30 am

        You can use coconut cream, that's perfect!!!!!!!! ๐Ÿ™‚

        Reply
    14. Heidi says

      July 09, 2021 at 8:04 pm

      This is super tasty! I added my riced cauliflower to the pan along with everything else and pulled it off the heat. Only used 2 oz. of dried tomatoes from last summer and added the 1 oz of olive oil. Great meal!5 stars

      Reply
    15. Merci says

      March 26, 2021 at 5:49 pm

      I made this for dinner tonight. It was amazing!! Canโ€™t wait to to make it again!

      Reply
    16. Lauren says

      March 10, 2021 at 3:26 am

      Holy cow!! This recipe was UNBELIEVABLE. Our favorite whole30 recipe we found. It tastes like a cheesy, cream sauce, and its so filling. Absolutely loved it. Thank you for a recipe we have now included in our weekly rotation, even after Whole30.5 stars

      Reply
      • Monica Stevens Le says

        March 12, 2021 at 2:53 pm

        YAYYYY, that makes me so happy to hear. You've gotta try the chicken next! ๐Ÿ˜‰

        Reply
    17. Megan Weber says

      February 11, 2021 at 7:05 pm

      Made this tonight and it was excellent. Day 18 of whole30 and needed something new and decadent. My entire family enjoyed it (even my husband who is as meat + potatoes as they come), and I am already looking forward to leftovers for lunch tomorrow. I served over mashed potatoes and it was a truly delicious meal, thank you so much!5 stars

      Reply
      • Monica Stevens Le says

        February 13, 2021 at 11:05 am

        Aw yay that makes me so, so happy. You'll have to try the chicken version next!!!! ๐Ÿ˜‰

        Reply
    18. Jennifer says

      February 01, 2021 at 8:16 am

      Could you use frozen, thawed, cooked shrimp?

      Reply
      • Monica Stevens Le says

        February 01, 2021 at 9:37 am

        Uh, they would get pretty dry. You can heat them gently separately... (just follow instructions on the bag.) just don't want them to become overcooked!

        Reply
    19. Amy K. says

      January 19, 2021 at 3:58 pm

      This recipe is a keeper! Since I didn't have sun-dried tomatoes, I drained a can of petite diced tomatoes and used that instead with an additional shake of red pepper flakes. Although the plan wasn't to make pasta tonight, I did end up making angel hair to go with it. I'll definitely be sharing this one! Yummy!5 stars

      Reply
      • Monica Stevens Le says

        January 20, 2021 at 10:56 am

        That sounds absolutely FABULOUS. Definitely grab some sun dried tomatoes for next time- they really make the dish, I promise! ๐Ÿ™‚

        Reply
    20. Beth says

      January 06, 2021 at 7:15 am

      I have spaghetti squash and am wondering what you think of that substitute for the base? I have white rice but was thinking if I could use the squash Iโ€™d prefer that for health reasons.

      Reply
      • Monica Stevens Le says

        January 06, 2021 at 1:10 pm

        You can DEFINITELY use spaghetti squash as the base- go for it!

        Reply
    21. Dana says

      December 29, 2020 at 3:22 pm

      WOW I am so impressed! This will be my new staple for dinners. I am not a fan of sundried tomatoes but love artichokes and used them instead. I also turned it into more of a soup and it was delicious and so satisfying!

      Reply
    22. Isabella says

      October 10, 2020 at 1:15 pm

      AMAZING!!! My husband and I were both greatly impressed and more than happy to have leftovers for lunch tomorrow! Will be making again5 stars

      Reply
    23. Sarah says

      October 09, 2020 at 8:51 am

      This sounds so amazing! My boyfriend is not a fan of coconut though... does the coconut milk give it much of a coconutty flavor? Or is it pretty unnoticeable? I havenโ€™t done much (or any) cooking with coconut milk so Iโ€™m new to this. Thanks for your feedback!!

      Reply
      • Monica Stevens Le says

        October 09, 2020 at 9:17 am

        Hi there. If you can have dairy, you can use half and half instead!!!! However, I do not think the coconut milk gives it a coconutty flavor- I'd recommend sticking with it. You need something creamy and thick...!

        Reply
    24. Don Bannio says

      September 27, 2020 at 11:24 am

      Surprised my family with this recipe and it was delicious! The flavors were awesome and I didn't have nutritional yeast. Definitely adding this to our regular healthy meals.5 stars

      Reply
      • Monica Stevens Le says

        September 27, 2020 at 12:41 pm

        Woo hoo- i have a creamy garlic chicken with a bit of a variation if you want to give that a try, too. The nutritional yeast is a wonderful bonus! ๐Ÿ™‚

        Reply
    25. Kimberly says

      September 02, 2020 at 2:26 pm

      Where did you find sun dried tomatoes without sulphur dioxide (which is against whole 30)?

      Reply
      • Monica Stevens Le says

        September 02, 2020 at 3:21 pm

        Someone else has asked me this recently. You can find them in a bag without sulphur dioxide I know. For instance, this brand: https://www.amazon.com/Mediterranean-Organic-Sundried-Tomatoes-Olive/dp/B001HTG5BG?ots=1&slotNum=2&imprToken=00ba2874-56ad-026b-417&tag=kitchn-20

        Reply
    26. Kimberly says

      September 02, 2020 at 9:28 am

      I really want to make this but I can't find sundried tomatoes without sulphur dioxide which is against whole30. What brand did you use??

      Reply
      • Monica Stevens Le says

        September 02, 2020 at 10:40 am

        Hmm, good question. I am not completely sure.... you can definitely get some in a bag without sulphur dioxide.

        Reply
    27. Hana says

      August 05, 2020 at 8:13 pm

      This recipe is a keeper! Absolutely delicious and so easy to make! My whole family loved it5 stars

      Reply
    28. Barbara Duncan says

      July 28, 2020 at 4:20 pm

      So good! I used Chef Paul Prudhomme's Poultry magic instead of Italian seasoning and it was delicious! If I did anything differently next time I would use fewer sun-dried tomatoes. There were quite oily and gave the sauce a slightly sour or lemony taste. I drained them and even bloated with a paper towel but I don't cook with sun-dried tomatoes enough to know whether I should have rinsed them as well. Would love feedback if anyone has any. I highly recommend this recipe. I paired it with whole30 mashed potatoes which was great.5 stars

      Reply
    29. Jessica says

      July 28, 2020 at 12:45 pm

      Hi there! This sounds delicious and I canโ€™t wait to try it! How would you do this one in the instant pot?

      Reply
    30. Isaac says

      June 17, 2020 at 8:22 pm

      Is that spinach in the picture also? Cause I donโ€™t see it listed in the recipe.

      Reply
      • Monica Stevens Le says

        June 20, 2020 at 8:48 am

        Hi there! It is spinach in the picture, and it is absolutely listed in the recipe. It's in Step 4: "Add coconut milk and nutritional yeast to the pan. Once the coconut milk has reached a boil, turn the heat down to medium-low. Add spinach to the pan and stir until slightly wilted, about 1 minute."

        Reply
        • Natisha says

          January 28, 2021 at 10:38 am

          Maybe add the spinach to the ingredients list. Although it is listed in the recipe, itโ€™s easy to forget it because it isnโ€™t listed as an ingredient.

          Reply
          • Monica Stevens Le says

            January 29, 2021 at 11:00 am

            Hi there!!! Not sure what you mean. I do see it as a listed ingredient on the list... where do you see it missing from exactly?

            Reply
    31. liz says

      June 15, 2020 at 5:55 pm

      a winnaaa.
      this came out lush - so i'm back here to show some love!
      we halved the recipe and split it between the two of us tonight - perfect amount.5 stars

      Reply
      • Monica Stevens Le says

        June 16, 2020 at 9:01 am

        That makes me so, so happy to hear! I hope you can try the creamy garlic chicken next ๐Ÿ˜‰ it's slightly different and so wonderful. I like serving it with rice or Trader Joe's cauliflower gnocchi! ๐Ÿ™‚

        Reply
    32. Lisa says

      May 30, 2020 at 5:13 pm

      That looks simply delicious!

      Reply
    33. NikkI says

      May 03, 2020 at 1:58 am

      I only had a pound of shrimp, but I made all the sauce bc, SAUCE!๐Ÿงก It was so flavorful and the hubs approved. Restaurant quality with none of the nasty ingredients makes me so happy!
      Thank you!5 stars

      Reply
      • Monica Stevens Le says

        May 05, 2020 at 9:40 am

        This makes me SO happy, yayyyyy so happy you enjoyed it!

        Reply
    34. Norma Schwartz says

      April 10, 2020 at 2:46 pm

      Did you use raw or cooked shrimp? I used raw and there was a lot of juice in the pan. I did make a double batch. Thereโ€™s was no browning on the bottom of the pan because they made so much juice.

      Reply
      • Monica Stevens Le says

        April 10, 2020 at 6:54 pm

        Hmm, I did use raw... was your heat nice and high and were the shrimp dry when you added them to the pan?

        Reply
    35. Emily says

      February 11, 2020 at 11:58 am

      Loved this recipe! Will most definitely be making again!5 stars

      Reply
    36. Carolyn Harrell says

      January 31, 2020 at 10:36 am

      Would this recipe be ok without the tomatoes and yeast?

      Reply
      • Monica Stevens Le says

        January 31, 2020 at 11:42 am

        Good question... not so sure. The yeast gives it a creamy/cheesy note, and the sun dried tomatoes with the oil is a big part of the recipe. You could try it though!

        Reply
    37. Kelly says

      January 14, 2020 at 3:38 pm

      You donโ€™t specify what kind of bone broth to use?

      Reply
      • Monica Stevens Le says

        January 14, 2020 at 9:08 pm

        Hi there. You can use chicken or beef actually! Or chicken broth, veggie broth, etc ๐Ÿ™‚

        Reply
    38. Brittany says

      January 13, 2020 at 8:48 pm

      I wish I could give this more than 5 stars! My first Whole 30 meal ever and it is AMAZING!!5 stars

      Reply
      • Monica Stevens Le says

        January 14, 2020 at 9:08 pm

        Thank you so much... you'll have to try the chicken version, too. They are both wonderful, and I am happy you enjoyed it!

        Reply
      • Aubree says

        September 19, 2020 at 7:37 pm

        So good! Skipped the sun dried tomatoes because I didnโ€™t have any but it was still plenty flavorful. Also added red pepper flakes. I would probably use a bit less onions next time and add the tomatoes. Thanks for the dinner idea!5 stars

        Reply
        • Monica Stevens Le says

          September 22, 2020 at 7:28 pm

          Yummmmm, you've gotta try it with the sun dried tomatoes- game changer.

          Reply
    39. Dayna says

      January 08, 2020 at 2:45 pm

      Hi I am excited to make this recipe. The nutritional facts seem high. Is it 974 calories per serving?

      Reply
      • Monica Stevens Le says

        January 08, 2020 at 4:43 pm

        I'm so sorry... my nutrition calculator has been on the fritz lately. No, completely incorrect... should be accurate now.

        Reply
    40. Jennifer says

      January 07, 2020 at 8:18 pm

      This recipe was so so good. I couldn't believe it. Will definitely make this again and again! Made it just like the recipe said and I served it with cauliflower rice.๐Ÿ˜‹๐Ÿ˜‹5 stars

      Reply
      • Monica Stevens Le says

        January 07, 2020 at 9:09 pm

        That makes me so happy to hear. It's one of my favorites, too!

        Reply
    41. Ali says

      January 07, 2020 at 8:42 am

      This was delicious and husband approved. I loved that it was minimal ingredients and prep!!5 stars

      Reply
    42. Cristy says

      December 30, 2019 at 11:46 am

      Thank you so much for this recipe! I made this last night for my family and we all loved it! I served it over whole30 compliant mashed potatoes and it was wonderful. I'll be making this again and again.5 stars

      Reply
      • Monica Stevens Le says

        December 30, 2019 at 12:32 pm

        That makes me SO happy to hear. I just came out with a one pan creamy garlic chicken with thighs that is FABULOUS, too. Enjoy!!!!!

        Reply
    43. Katie says

      November 26, 2019 at 1:31 pm

      This was so so good! I've made a ton of Whole30 recipes over the years and this is one of the best by far! Going to try it out with Italian sausage and some red pepper flakes for a kick next time! Thank you!!5 stars

      Reply
    44. Jeanie says

      November 01, 2019 at 11:45 am

      Great Fall meal!5 stars

      Reply
    45. Roger V Beck says

      August 26, 2019 at 9:09 am

      Made this two days ago for my GF's birthday. She loved it and it's so simple to make! Used half and half instead of the coconut milk and it turned out awesome. Thank you!

      Reply
      • Monica Stevens Le says

        August 26, 2019 at 7:58 pm

        You're so welcome. Happy birthday to her, that makes me so happy!!

        Reply
    46. Heather Johnson says

      May 07, 2019 at 11:56 am

      If doing keto, can you use heavy whipping cream in place of the half and half? Would the yeast still be necessary?

      Reply
      • The Movement Menu says

        May 07, 2019 at 6:47 pm

        Hi. You can absolutely use heavy whipping cream. The nutritional yeast is for a little bit of a "cheesy" flavor, but it is not necessary.

        Reply
    47. Maria Hashim says

      May 06, 2019 at 8:09 pm

      This is so good and SO simple. I used grated Parmesan instead of the nutritional yeast and just basil/thyme because I didnโ€™t have Italian seasoning, itโ€™s still delicious. MAKE THIS! ๐Ÿ™‚

      Reply
      • The Movement Menu says

        May 07, 2019 at 6:51 pm

        I love it, girl. Parmesan is a PERFECT substitute mama.

        Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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