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Gluten Free Shrimp and Pasta with Cherry Tomatoes
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 1 pound shrimps, shelled and deveined
- 2 cups cherry tomatoes, halved
- 2 large shallots, chopped
- ¼ cup Swanson Chicken Broth - gluten free
- 1 package Barilla Penne - gluten free
- 3 cloves garlic, minced
- ½ cup Romano cheese or parmesan cheese
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 2 tablespoons butter
- olive oil
- salt and pepper
- ½ teaspoon McCormick Crushed Red Pepper - gluten free
Instructions
- Cook pasta according to package directions. Reserve ½ cup water from the pasta.
- Season shrimps with salt and pepper.
- Heat a large pan to medium high heat. Add butter and 2 tablespoons olive oil. Add the shrimps and saute for about 2 minutes until done. Transfer shrimps to a plate. Add 2 tablespoons of olive oil and add garlic, red pepper flakes and shallots. Saute until translucent about 4 minutes then add the tomatoes. Stir for few minutes about 3 minutes then add the herbs, broth and some of the reserved water . Stir to incorporate. Season with salt and pepper then add the pasta and shrimps. Top with romano cheese. Serve
