Even 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)
- 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
- 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).
- Cook GF spaghetti according to the directions on the package.
- 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.
- 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.
- Add in the garlic and sauté for 30 seconds.
- 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!)
- Mix in the broth and return the meal to a simmer.
- Mix in the pasta and shrimp. Then, toss.
- Serve warm and garnish with basil!
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)