Gluten-Free Pasta and Roasted Shrimp

Recipe

Main Dish
Gluten-Free Pasta and Roasted Shrimp

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3.25 out of 5 stars
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16 ratings

Recipe Data

4
Servings
10min
Prep
25min
Total

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Description

Here's a quick recipe that's fancy enough to serve guests. Gluten-free corn pasta pairs well with seafood and vegetable mixtures. For the best flavor and texture, watch the pasta closely so it doesn't overcook.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
8 oz.gluten-free corn linguine, or fettuccine
1 ½ lbs.raw shrimp, peeled and deveined
2 tbsp.Gustare Vita olive oil, divided
Hy-Vee salt, to taste
Hy-Vee ground black pepper, to taste
3 clove(s)garlic, thinly sliced
¼ c.dry white wine
1 tsp.Hy-Vee Italian seasoning, crushed
4 c.fresh baby spinach
1 ½ c.cherry tomatoes, halved

Things To Grab

  • Large pot
  • Medium bowl
  • Baking sheet
  • Large skillet

Directions

  1. Preheat oven to 400 degrees.
  2. In a large pot, cook pasta according to package directions, stirring frequently to keep pasta from sticking. Watch the cooking time; gluten-free pastas can go quickly from al dente to mushy. Reserve 1 cup pasta cooking liquid; drain pasta and rinse with hot water.
  3. In a medium bowl, toss shrimp with 1 tablespoon olive oil and season with salt and pepper. Spread shrimp in a single layer on a baking sheet. Bake, uncovered, for 6 to 8 minutes or until shrimp are opaque.
  4. In a large skillet, heat remaining olive oil over medium heat. Add garlic and cook for 1 minute. Add cooked pasta to skillet along with wine and Italian seasoning. Stir in some of the reserved pasta cooking water until saucy. Add cooked shrimp, spinach and cherry tomatoes; toss to combine. Season to taste with salt and pepper.

Nutrition facts

Servings

410 Calories per serving

Amounts Per Serving

  • Total Fat: 9g
  • Cholesterol: 215mg
  • Sodium: 1010mg
  • Total Carbohydrates: 52g
  • Protein: 28g

Daily Values

0%
Vitamin A 35%
0%
Vitamin C 20%
0%
Iron 8%
0%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Health 2015.