1 cupchicken broth or water* (up to 2 cups; see NOTES)
1cupshrimp, deveined, peeled, tails off
1tablespoonlemon juice
salt and pepper
1tablespoonfresh parsley, chopped (optional)
Instructions
In a large skillet, cook bacon over medium-high heat. Once cooked to your preference, remove with a slotted spoon to a plate and set aside. If there is excess bacon grease left in the pan, drain until there's 1 tablespoon left.
Add garlic, mustard, herbs and wine (or chicken broth) to the pan. Simmer on low-medium for 1-2 minutes, just until the garlic is softened.
Add coconut milk and nutritional yeast, stir together until the nutritional yeast flakes have combined with the sauce.
Increase the heat to medium-high, add pasta to the pan. Slowly pour in 1 cup of broth or water, and cook for about 6-8 minutes, stirring regularly to move the pasta around in the liquid to ensure even cooking. *NOTE: if you find your liquid is cooking down faster than your pasta is cooking, add more broth or water in ¼ cup increments, up to 2 cups total
Add shrimp and cook until pink on both sides, about 3-4 minutes.
Once cooked, squeeze lemon juice over the pasta and toss to combine. Season with salt and pepper, then sprinkle with fresh parsley and serve immediately.
Notes
If your liquid cooks down faster than the pasta cooks: Most of the liquid is soaked up by the pasta as it cooks, however, depending on your pasta and your pan, the liquid may cook down faster before the pasta is cooked. If this is the case, add more broth or water in ¼ cup increments. I've added up to 2 cups of water total to ensure the pasta is cooked to our preference, and the liquid always cooks down just enough to create a shiny, creamy sauce!
For an even "cheesier" taste: you can add a sprinkling of dairy-free grated parmesan cheese alternative before serving.