Easy Gluten Free Garlic Shrimp Pasta. Cook pasta in a large pot of boiling water with vegetable oil until al dente. You guys know I love my zucchini noodles! Tender and juicy shrimp are cooked in a garlicky and buttery sauce before being tossed with baby spinach and parmesan.

Keyword: Creamy shrimp pasta, Lemon garlic shrimp pasta, Shrimp pasta. Serious pasta goals up in here!!! Not only does this creamy-dreamy shrimp pasta look absolutely delicious, but I just love how easy this is to make! You can have Easy Gluten Free Garlic Shrimp Pasta using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Easy Gluten Free Garlic Shrimp Pasta

1. Prepare 2 oz of gluten free short pasta such as fusilli (I use bionaturæ®).
2. It's 1 tbsp of olive oil, so the pasta doesn't stick.
3. Prepare 2 tbsp of ghee or butter.
4. Prepare 10 of shrimp; peeled, deveined, de-tailed.
5. It's 3 of large garlic cloves; minced or pressed.
6. Prepare 1 of large shallot clove; diced.
7. Prepare 2 tbsp of parmigiano reggiano or similar hard white italian cheese.
8. Prepare of salt & pepper, to taste.

For pasta lovers, going gluten-free may seem far more daunting than a simple diet modification. Whether you're following a gluten-free diet due to celiac disease, a sensitivity to gluten or personal preference, you don't have to give up your favorite dishes. Many pasta salads emphasize the pasta and are scant on the salad. This vegan dish throws that notion Made primarily with brown rice pasta, mushrooms, parsley, garlic, and Parmesan cheese, it cooks.

Easy Gluten Free Garlic Shrimp Pasta instructions

1. If your shrimp is frozen, take them out of the freezer to thaw and put them in room temperature water. This will help them thaw faster..
2. Bring a pot of water to a boil, salt, add olive oil, add pasta. cook according to package directions..
3. in a large saucepan, melt the ghee or butter on medium heat, about 1 minute..
4. add diced shallots to melted ghee, cook until semi-translucent, about 3-5 minutes. (NOTE: DO NOT add the garlic with the shallots, the garlic will burn before the shallots cook through.).
5. when shallots are semi-translucent, add the garlic. cook for another 2-3 minutes and reduce temperature to med-low heat..
6. Add shrimp. If raw, sauté until they turn pink through-out, about 3-4 minutes on each side. If precooked, sauté for 5 minutes so the flavors can coat the shrimp, but not too long so the meat doesn't toughen..
7. drain the pasta, transfer to a medium tupperware container with a lid or large mixing bowl.
8. toss the contents of the saucepan, pasta, cheese, and salt & pepper, together..
9. Open container and enjoy. Add more cheese if so desired. (I use A LOT!).

I liked it but it was definitely missing something. I think it needed more lemon, more garlic, and I think I will substitute the Garlic Shrimp & Pasta. This recipe was found in the Lenten section, unless you were making without the chicken, broth or stock it can not be a lenten recipe. This is a great gluten free recipe for a pasta salad that can be eaten straight away or cold later on. When we were last in Mexico, we ate a lot of shrimp, which was sort of the inspiration for this dish.