Flying Shrimp Pasta

Screen Shot 2014-04-05 at 12.38.33 AMEven with simple recipes, silly things always happen in my kitchen. Today, we were simply cooking the shrimp, and one flew out the pan… I swear it had a mind of its own! And hence, we named tonight’s pasta dish- Flying Shrimp Pasta.

Flying shrimp pasta originated as a Friday in Lent recipe! As you may know during Lent, I cannot eat gluten, dairy, and eggs (as always) OR meat.  All my past meals have been vegan, but for this dish I dove into the world of seafood.

This fresh dish will introduce you to the light flavors of springtime, while still filling you up.  I posted lots of pictures this week, so you should be able to follow the pictures as well if you don’t want to read 🙂 And, as always, Happy Cooking!

Flying Shrimp Pasta

Adapted from Cooking Light- April ’14

Allergens: Gluten Free & Free of the Big 8 – EXCEPT shellfish (aka: shrimp)

Ingredients

  • 4 oz. uncooked GF spaghetti (such as Barilla)
  • 2 tbsp. olive oil, divided
  • 12 oz. large shrimp, peeled
  • 1 cup chopped zucchini
  • ½ cup chopped onion
  • 3 garlic cloves, minced
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • ¼ tsp. crushed red pepper
  • 28 ounce can whole plum tomatoes, drained and cut into bite size pieces
  • ¼ cup GF chicken broth (such as Kitchen Basics)
  • Small basil leaves for garnish

Procedure

  1. Devein your large shrimp! (This is recommended since if the shrimp are deveined already, you might not know how they were handled/where the knives had been).photo-6
  2. Cook GF spaghetti according to the directions on the package.

    Cooking in the Big Kid kitchen! Check out the fancy faucet!!

    Cooking in the Big Kid kitchen! Check out the fancy faucet!!

  3. Cook shrimp in a large nonstick skillet over medium-high heat with 1 tablespoon of oil for 3 minutes or until done. Remove the shrimp from the pan once cooked.Screen Shot 2014-04-05 at 1.06.01 AM
  4. Wipe out the pan with a paper towel. Add a tablespoon of oil to the pan and return to a medium-high heat. Sauté the zucchini and onion for 3 minutes.Screen Shot 2014-04-05 at 1.07.48 AM
  5. Add in the garlic and sauté for 30 seconds.
  6. Add salt, red pepper and tomatoes, and simmer for 8 minutes.  (Make sure the tomatoes are cut into bite size pieces after they are drained!)photo-11
  7. Mix in the broth and return the meal to a simmer.photo-13
  8. Mix in the pasta and shrimp. Then, toss.Screen Shot 2014-04-05 at 1.11.38 AM
  9. Serve warm and garnish with basil!photo-18

Tips & Tricks

  • To make this meal more cost-effective, increase the amount of spaghetti you use!
  • If your GF pasta appears to be sticking together, add a little bit of oil to the boiling water.
  • Step #4 is key! By wiping out the pan with the paper towel, you prevent your sauce from tasting fishy.
  • My amazing friend, Derek (who I promised some day would be featured on my blog), recommends adding a bit of acid via lime juice. He’s a pretty good guy to listen to for advice, maybe someday he’ll write a guest post for me. 🙂 (Update: 06/07/14)

4 Comments

  1. Laura April 5, 2014
    • Kaila511 April 6, 2014
  2. jennyfeather April 6, 2014
    • Kaila511 April 6, 2014

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