Description
A quick and healthy shrimp and vegetable gluten-free pasta dish, perfect for busy weeknights.
Ingredients
Scale
- 8 oz gluten free pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup vegetable broth
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Cook the gluten free pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
- Stir in the cherry tomatoes and vegetable broth. Cook for an additional 3-5 minutes until the tomatoes soften.
- Add the cooked pasta to the skillet and toss to combine with the shrimp and sauce.
- Season with salt, pepper, and fresh parsley. Stir well.
- Serve with lemon wedges on the side.
Notes
Rinse the gluten-free pasta after cooking to prevent sticking. Do not overcook the shrimp; they should be pink and opaque when done.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 190mg