Shrimp and Basil Gluten-Free Pasta

IMG_2438Yum!  This was another recipe from Cooking Light, modified to make it gluten-free!  It was delicious and satisfying and great with a red wine!


Gluten-free pasta – I used Pasta d-Oro spaghetti

shrimp – about ten pre-cooked shrimp, tails on or off

1/4 cup chopped fresh basil

1/4 cup shredded Parmesan

1 small can peeled and diced tomatoes

1/2 white onion – chopped

3 cloves garlic – chopped

1/4 cup chicken broth

pepper – to taste

olive oil


Cook your pasta according to the package.  Drain and set aside.

In a large skillet, heat a teaspoon of olive oil and toss the shrimp for about 3 minutes, or until bright pink.  Remove from skillet.

In the same skillet, cook the onions until are translucent then add the garlic.  Saute together for about a minute.  Add the can of tomatoes and some pepper.  Stir and reduce heat.  Allow to simmer for about 6 or 7 minutes.  Mash up the tomatoes, then add the chicken broth and allow to continue to simmer for another minute or so, stirring as you go.

Stir the pasta in with the tomato mixture and toss to coat.  Serve topped with basil and Parmesan cheese.



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