Gluten-Free Pasta and Roasted Shrimp
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.
Servings and Ingredients
|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
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.
410 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 215mg
- Sodium: 1010mg
- Total Carbohydrates: 52g
- Protein: 28g
Vitamin A 35%
Vitamin C 20%
Hy-Vee Seasons Health 2015.