Gluten Free Shrimp Pasta
Made with tender shrimp and a fresh tomato sauce, this gluten free shrimp pasta is perfectly comforting and delicious.
Servings: 5
Calories: 363kcal
Equipment
- 1 Tongs
Ingredients
Shrimp Ingredients
- ½ pound shrimp peeled and deveined
- ½ tablespoon olive oil
- ¼ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon Italian seasoning
- 8-10 oz gluten-free pasta I used chickpea pasta, but you can use any pasta of your choosing
- 2 tablespoon olive oil
- 5 Tomatoes I used Roma tomatoes, sliced in half with the ends removed.
- ½ onion diced small
- 1 tablespoon minced garlic
- 2 tablespoon capers
Pasta Sauce Ingredients
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon smoked paprika
- fresh basil chopped
- ¼ cup heavy cream or plant based heavy cream
- ½ cup shredded Mozzarella Cheese or plant based shredded cream
- Reserved pasta water incase it’s needed
Instructions
- In a medium bowl, coat the shrimp with the seasonings: salt, paprika, and Italian.
- Then in a medium saucepan, heat ½ tablespoon olive oil on medium heat. Cook the shrimp for about two minutes each side until they begin to take on the shape of a sea. Once they are done, simply remove them from the pan and place them to the side in a bowl.
- Next, add the 2 tablespoons of olive oil to the pan and allow that to heat up. Once it’s heated, place the sliced tomatoes in a circular motion around the pan.
- Next, in the center, add your diced onions, minced, garlic, and capers. Follow this by adding your remaining seasonings: Italian seasoning, salt, paprika, pepper, and smoked paprika.
- Once that is done, place the lid on the pan and allow this to simmer until the skin loosens from the tomatoes. This should take between five and seven minutes.
- Then, using tongs, carefully remove the skin from the tomatoes. You may discard of the skin. Add your fresh basil to the pan, and using a tomato masher, gently pushed down on each tomato.
- Give everything a good stir, then add the heavy cream and the cheese. Stir everything together again until it is nice and creamy.
- Then add in the cooked pasta, the shrimp, and any additional fresh basil. Stir everything together really well and enjoy!
Video
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Reheat the entire dish in a skillet over medium-low heat or microwave individual portions at 1-minute intervals.
- If your sauce is too thick at the end, slowly use the reserved pasta water to thin it out. I recommend only one to two tablespoons at a time, so it doesn't become runny.
- Always add salt to your pasta water before boiling, to prevent the pasta from sticking. Additionally, you can run cold water over it after cooking.
- Be sure to remove the shrimp when you see them make a "C" shape. This will ensure they are not overcooked and do not become dried out.
Nutrition
Calories: 363kcal | Carbohydrates: 44g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 94mg | Sodium: 572mg | Potassium: 470mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 18mg | Calcium: 151mg | Iron: 1mg
