I love this dish because I can make it on a Sunday and it makes great healthy lunches for the next few days SALAD Approx 1 ½ Cups of cooked Quinoa – red and/or white (I use a mix) ¼ Cup finely diced

Sabeena Bubber • February 17, 2015

My family is all about the seafood, this is one of our personal favourites, it’s simple, gluten free and delicious.


INGREDIENTS

1 lb large or medium raw shrimp, shell removed
1 340 gram box Catelli (or other brand) Gluten free Penne Pasta
6 roma tomatoes, diced
¼ cup green onion, finely chopped
2 Tbsp chopped fresh basil
3 garlic cloves, minced
5 tablespoons butter
1 cup gluten free chicken broth
½ cup heavy cream
Kosher salt and pepper to taste
Parmesan to serve


INSTRUCTIONS

Peel shrimp and season with salt and pepper and saute in 1 tbsp butter over medium/high heat, just until cooked through, about 3 minutes, do not overcook as they will have a chance to cook in the sauce later. Flip half way through so they cook evenly on both sides.


Put the tomatoes, green onion, basil, garlic and butter in a heavy pan, season with pepper.



Add the broth and cook over med/high heat until mixture is soft and most of the broth has reduced.


Cook pasta in salted water, I tend to cook the gluten free packages for a minute longer than the packages indicate so that they aren’t too chewy. Otherwise the girls don’t like it as much. Rinse, Drain and set aside.


Once the sauce has reduced, stir in the cream and add the shrimp. Bring to a boil and then simmer for another 2 minutes


Toss the pasta with the sauce. Sprinkle with Parmesan and serve!


This is a modified version of a recipe that I found on natashaskitchen.com

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