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
- Cook the pasta according to the package directions.
- 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.
- Drain the pasta; add it to the shrimp mixture and toss to thoroughly coat.