HomeCookin: Simple Sunday Supper- Gluten Free spaghetti with Shrimp, lemon, garlic and tomato cream sauce.
Kit and I have been trying our best to eat Gluten Free when we can. We usually don’t have too much of an issue because I cook so much asian food with rice noodles etc - but we do LOVE our Italian food as well. So pasta has taken a Gluten Free twist lately and I will tell you… it ain’t half bad!
The pasta we have been buying has cooked up really well and both the flavor and texture has been hard to fault.
Here is our simple recipe for tonight’s dinner….
*Put peeled & deveined shrimp in a bowl with 2 cloves crushed garlic, zest of one lemon, extra virgin olive oil & salt & pepper.
Dice tomatoes and crush two more cloves of garlic.
*Make pasta to package instructions…. I always test the pasta 2 mins before the cook time for Gluten Free. This particular spaghetti was pretty true to package directions.
In a saucepan, saute marinated shrimp for about a min or so each side until just pink.
Saute the crushed garlic until fragrant. Add 3/4 of the tomatoes (reserving the final 1/4 for later)
Let the tomato cook down for about 10 mins, stirring occasionally. Add salt, pepper and about a 1/2 teaspoon of crushed red pepper flakes.
Add the juice of one lemon and cook through on high heat.
When the tomato mixture is cooked down, add 1/4 cup of heavy cream. Stir through.
Add the shrimp & remaining tomatoes.
Once the pasta is al dente, quickly toss through straight from the pasta water. The starch will help pull the sauce to the spaghetti.
Serve immediately with a little lemon zest & red pepper flakes for garnish.