Begin by bringing a large pot of salted water to a boil. Add the gluten-free pasta noodles and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
In a large skillet, heat 2 tablespoons of avocado oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Add the peeled and deveined shrimp to the skillet. Sprinkle with paprika and cook for 2-3 minutes, or until the shrimp turn pink and opaque. Stir occasionally to ensure even cooking.
Pour in the full-fat canned coconut milk, followed by the lemon zest and lemon juice. Stir well to combine all the flavors and allow the mixture to simmer for about 2 minutes.
Stir in the chopped artichoke hearts, sun-dried tomatoes, and capers. Mix everything together and let it cook for another 3-4 minutes, allowing the vegetables to heat through.
Add the cooked gluten-free pasta to the skillet, tossing everything together until the pasta is well coated with the creamy sauce. Season with black pepper and sea salt to taste.
Remove the skillet from heat and fold in the freshly chopped basil and parsley. This step adds a bright, herbal note to the dish.
Plate the Mediterranean Shrimp Pasta and garnish with additional basil or parsley if desired. Serve warm and enjoy the delightful flavors of the Mediterranean!
