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Before you jump to Easy Gluten Free Garlic Shrimp Pasta recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.
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Eating almonds is a wonderful option as long as you do not have a nut allergy. Almonds provide a multitude of health and fitness benefits and are an excellent choice when you require a shot of energy. Different vitamins and minerals tend to be found in these wonderful nuts. Tryptophan, an enzyme also present in turkey which induces drowsiness, is present in almonds. But once you eat almonds, you do not feel like you should sleep a while. These nuts loosen up the muscles and supply a general sense of comfort. Your emotional level can sometimes be lifted by just eating almonds.
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We hope you got benefit from reading it, now let’s go back to easy gluten free garlic shrimp pasta recipe. To make easy gluten free garlic shrimp pasta you only need 8 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Easy Gluten Free Garlic Shrimp Pasta:
- Get 2 oz gluten free short pasta such as fusilli (I use bionaturæ®)
- Provide 1 tbsp olive oil, so the pasta doesn't stick
- Provide 2 tbsp ghee or butter
- Take 10 shrimp; peeled, deveined, de-tailed
- You need 3 large garlic cloves; minced or pressed
- Get 1 large shallot clove; diced
- Use 2 tbsp parmigiano reggiano or similar hard white italian cheese
- Take salt & pepper, to taste
Instructions to make Easy Gluten Free Garlic Shrimp Pasta:
- If your shrimp is frozen, take them out of the freezer to thaw and put them in room temperature water. This will help them thaw faster.
- Bring a pot of water to a boil, salt, add olive oil, add pasta. cook according to package directions.
- in a large saucepan, melt the ghee or butter on medium heat, about 1 minute.
- add diced shallots to melted ghee, cook until semi-translucent, about 3-5 minutes. (NOTE: DO NOT add the garlic with the shallots, the garlic will burn before the shallots cook through.)
- when shallots are semi-translucent, add the garlic. cook for another 2-3 minutes and reduce temperature to med-low heat.
- Add shrimp. If raw, sauté until they turn pink through-out, about 3-4 minutes on each side. If precooked, sauté for 5 minutes so the flavors can coat the shrimp, but not too long so the meat doesn't toughen.
- drain the pasta, transfer to a medium tupperware container with a lid or large mixing bowl
- toss the contents of the saucepan, pasta, cheese, and salt & pepper, together.
- Open container and enjoy. Add more cheese if so desired. (I use A LOT!)
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