203
Gluten Free Shrimp and Broccoli Penne
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
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
- Season shrimps with salt and pepper.
- Cook the pasta according to package directions. Drain and set aside. Reserve about ½ cup of the pasta water.
- Heat a nonstick pan over medium heat. Add butter and shrimps, cook until pink and set aside.
- Boil the broccoli for few minutes and set aside.
- Heat a large cast iron pan over medium heat. Add a splash of olive oil. Saute 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. Season with salt and pepper. Add the shrimps and broccoli. Sprinkle more cheese and parsley. Serve
