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Gluten Free Shrimp Spaghetti
Prep time
Cook time
Total time
Gluten Free Shrimp Spaghetti
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 1 box Barilla Gluten Free Spaghetti
- 1 pound wild caught shrimps, shelled and deveined
- ½ cup shredded parmesan cheese
- olive oil
- 3 tablespoons organic butter
- 1 can 14.5 oz Hunt's Diced Basil Garlic & Oregano Tomatoes - gluten free
- 1 big heirloom tomato, diced
- 2 large shallots, diced
- ⅓ cup fresh basil, chopped
- fresh parsley, chopped for garnish
- pinch of McCormick Pepper Flakes - gluten free
- salt and pepper
- 2 cloves garlic, minced
- 1 large zucchini, diced
Instructions
- Cook the spaghetti according to package directions. Drain and set aside.
- Season shrimps with salt and pepper.
- Heat a large pan to medium heat. Add a splash of olive oil then cook the shrimps until pink and transfer to a plate. On the same pan, melt butter then add the shallots and garlic. Saute until soft about few minutes. Add the pepper flakes. Add the tomatoes and cook for 3 to 5 minutes. Throw in the zucchini, basil and cook for 2 minutes. Season with salt and pepper. Add the pasta and shrimps. Top with parmesan and fresh parsley. Serve
