Hearty dinner recipe for Gluten Free Pasta with a creamy Shrimp Alfredo Sauce
1 pack Gluten free pasta (or gluten-filled, if you prefer)
2 tbsp. Olive oil
450g Fresh shrimps, wash and deveined (frozen will work too)
Salt to taste
2 tsp. Lemon Juice
1/4 onion, chopped
1 cup of assorted sweet peppers (red, orange, green, yellow…)
1 Tbsp. Olive oil/ Butter works fine too.
3 cloves garlic, pressed or minced
1/2 cup chicken or vegetable stock
1/2 cup Heavy Whipped cream/or half milk and half cream
3/4 cup Parmesan cheese
1/4 tsp. Ground Black pepper
1 tbsp. Dry Italian Mix (herbs)
Kosher salt to taste
2 Tbsp. Cornstarch or Rice Flour (gluten free) + water
Red hot chili flakes
Dry herbs of your choice (basil, mint, oregano etc.)
Cook pasta according to the package instructions. Add a generous amount of salt to the boiling water.
In a medium sauce pan, add oil and garlic, saute for a few minutes on a medium high temp. (Do not burn).
Pour in Chicken Stock, heavy whipped cream or half and half and stir until it starts to bubble.
Add Parmesan cheese, and the rest of the ingredients for the sauce (excluding thickening agent-cornstarch or rice flour). Add SALT to taste.
Turn down the heat to low and simmer for 10 minutes. In the cup, add splash of water and mix cornstarch or rice flour until smooth–this will prevent lumps and it is like a Roux. Add to the sauce, stir until thick. Cover and set aside.
In the saute pan, add oil and drop the shrimps in that are clean and deveined — if the shrimps are frozen, defrost. Let it cook until they are pink–a few minutes on each side. Season with pinch of salt and a generous squeeze of lemon -about 2 teaspoons. Once done, transfer cooked shrimps on to a clean plate and set aside.
In the same saute pan, add assorted peppers and onion. Saute for about 5 minutes –it needs to be soft, but still with a bit of crunch. If it’s frozen, you don’t need to defrost, just look closely so it doesn’t burn, trying to separate peppers and onion.
Once the peppers are almost done, add shrimp and stir. Turn the heat on medium high, then add Alfredo sauce, stir. Last, add pasta to the sauce and shrimps and with kitchen tongs. Serve immediately.
If you don’t like shrimps, you can do the same with the chicken breast. I recommend you cut it either into cubes or thin bite size strips before cooking.
If you don’t want to make Alfredo sauce, you can certainly use store bought, (read label for those that are on a gluten free diet).
Use Any pasta that you like!
Recipe provided courtesy of Sandra’s Easy Cooking food blog.