Wednesday, March 9, 2011

Garlic Shrimp Pasta

I adapted this recipe after finding it in a Taste of Home Dinner on a Dime magazine as I was waiting to check out at WalMart.  The recipe is found on page 37 of the Feb/March 2009 issue.  It is one of my favorites!

1 package of baby shrimp, frozen and pre-cooked
3 cloves of garlic, minced
1/3 cup of olive oil
1 package of gluten-free spaghetti pasta or fettucini pasta
3/4 cup of gluten-free low-sodium chicken broth
1/4 cup fresh parsley, minced
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper

  1. Cook the pasta according to the package directions.  
  2. Meanwhile, in a large skillet or wok, saute the garlic in oil until it is crisp.  Stir in the shrimp, broth, parsley, salt and cayenne pepper.  Cook until heated through.
  3. Drain the pasta; add it to the shrimp mixture and toss to thoroughly coat.

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