Prepare pasta according to package directions.
Recipe
Main Dish
Gluten-Free Pasta with Spicy Shrimp
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Penne pasta is tossed in a light sauce with shrimp. Before serving, sprinkle with parmesan cheese.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. Good graces gluten-free penne | ||
| 2 tbsp. Gustare Vita olive oil, divided | ||
| 1 lbs. frozen cooked large shrimp, thawed and tails removed | ||
| 3 clove(s) garlic, minced | ||
| ¼ tsp. Hy-Vee crushed red pepper flakes | ||
| ½ c. dry white wine, or gluten-free vegetable broth | ||
| 1 (28-oz.) can plum tomates, undrained and chopped | ||
| 1 tbsp. Hy-Vee tomato paste | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee freshly ground black pepper, to taste | ||
| ¼ c. fresh basil, coarsely chopped | ||
| ¼ c. Hy-Vee shredded Parmesan cheese |
Things To Grab
- Large stockpot
- Colander
- Large non-stick skillet
- Plate
Directions
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Cook shrimp, flipping once, for about 3 minutes or until pink. Transfer to a plate.
Add remaining 1 tablespoon of olive oil to the pan. Add garlic and red pepper flakes; cook until fragrant. Stir in wine and cook 1 minute or until evaporated.
Stir chopped tomatoes into garlic mixture along with the tomato paste, salt, pepper and basil. Bring to a boil, reduce heat and cook for 10 minutes. Return the cooked shrimp to the pan and heat through.
Toss pasta with the sauce and sprinkle with Parmesan cheese.
Nutrition facts
Servings
580 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 245mg
- Sodium: 1420mg
- Total Carbohydrates: 76g
- Protein: 36g
Daily Values
0%
Iron 15%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 15%
Recipe Source:
Hy-Vee gluten-free penne rigate package