Easy Gluten Free Garlic Shrimp Pasta

Name: Easy Gluten Free Garlic Shrimp Pasta
Total time: 1200 s
Yield: 1 serving
Cuisine: American
Ingredients: 2 oz gluten free short pasta such as fusilli (I use bionaturæ®); 1 tbsp olive oil, so the pasta doesn't stick; 2 tbsp ghee or butter; 10 shrimp; peeled, deveined, de-tailed; 3 large garlic cloves; minced or pressed; 1 large shallot clove; diced; 2 tbsp parmigiano reggiano or similar hard white italian cheese; salt & pepper, to taste

IzzyCakes @cook_2835722

I wanted a shrimp pasta dish but I didn't want it too plain, I also didn't want the regular red gravy or pesto sauce. I had some shallots that were sitting around for a while so I figured I should use them before they went bad. This is super simple and perfect for a family if you double, triple, or quadruple the ingredients, or just for one very hungry person. The caramelized shallots with the sweet notes, healthy fat from the shrimp, and saltiness from the cheese end up balancing out in an interesting and quite pleasent way.

IzzyCakes @cook_2835722

Saved

Ingredients

20 mins

1 serving

2 ozgluten free short pasta such as fusilli (I use bionaturæ®)
1 tbspolive oil, so the pasta doesn't stick
2 tbspghee or butter
10shrimp; peeled, deveined, de-tailed
3large garlic cloves; minced or pressed
1large shallot clove; diced
2 tbspparmigiano reggiano or similar hard white italian cheese
salt & pepper, to taste

Saved

Steps

20 mins

1

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.
2

Bring a pot of water to a boil, salt, add olive oil, add pasta. cook according to package directions.
3

in a large saucepan, melt the ghee or butter on medium heat, about 1 minute.
4

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.)
5

when shallots are semi-translucent, add the garlic. cook for another 2-3 minutes and reduce temperature to med-low heat.
6

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.
7

drain the pasta, transfer to a medium tupperware container with a lid or large mixing bowl
8

toss the contents of the saucepan, pasta, cheese, and salt & pepper, together.
9

Open container and enjoy. Add more cheese if so desired. (I use A LOT!)