Back at it for another Tasteful Tuesday Recipe!
We are currently in Mexico and getting to enjoy some fabulous food. But, I can honestly say I can’t wait to get back home to my 21 Day Fix containers and recipes.
Today I’m sharing a first for me! Something gluten free. I can honestly say, the gluten free pasta was not a bad as I thought it was going to be. I actually didn’t feel bloated after eating it like I would normal pasta.
The trick was to add different veggies and spices. This recipe does call for some spice, so be prepared!
However, that’s the art of cooking you can change it up how you want and include or exclude as much spice as you want. I did not use goat cheese as the recipe called for by simplygourmetinsouthie. I also used lemon pepper instead of lemon juice, and garlic salt instead of garlic cloves.
Ingredients:
1 cup gluten free pasta penne or whole grain pasta penne (your choice)
6 large or jumbo shrimp (uncooked-fresh or thawed if frozen)
1 tsp olive oil
5 fresh asparagus stalks chopped
5 cherry tomatoes halved
lemon pepper
1/4 tsp red pepper flakes
Garlic salt to taste
Morton’s nature’s seasoning to taste
Let’s start!
Thaw shrimp per directions and remove tails
cook pasta per instructions
Heat olive oil over medium heat and add chopped asparagus. Sauté for 3 minutes. Add halved tomatoes, garlic salt to taste, and red pepper. Sauté another minute.
Add shrimp, lemon pepper to taste, and cook 2-3 minutes. Shrimp should be fully cooked and pink.
Drain pasta and add to skillet
Enjoy!
(This recipe is for one person. If making it for the whole family just triple the ingredients)
