Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- 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.
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.