Home Main Dishes Gluten-Free Shrimp and Broccoli Penne

Gluten-Free Shrimp and Broccoli Penne

by Jan Withington

 

Gluten-Free Shrimp and Broccoli Penne

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 (12 oz) box Barilla Penne - gluten free
1 pound wild caught shrimps, peeled and deveined
2 to 3 medium tomatoes, diced
1 cup shredded parmesan cheese
2 tablespoons organic butter
1 to 2 cups broccoli
2 large shallots, thinly sliced
3 garlic gloves, minced
fresh parsley, chopped
olive oil
salt and pepper

Instructions

  1. Season shrimps with salt and pepper.
  2. Cook the pasta according to package directions. Drain and set aside. Reserve about ½ cup of the pasta water.
  3. Heat a nonstick pan over medium heat. Add butter and shrimps, cook until pink and set aside.
  4. Boil the broccoli for few minutes and set aside.
  5. Heat a large cast iron pan over medium heat. Add a splash of olive oil. Sauté shallots and garlic until fragrant then add the tomatoes. Cook the tomatoes for about 2 minutes. Add the pasta, reserved pasta water and parmesan cheese stir to mix.
  6. Season with salt and pepper. Add the shrimps and broccoli. Sprinkle more cheese and parsley. Serve
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