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Ingredients
1 box Barilla Gluten Free Spaghetti
1 pound wild caught shrimps, shelled and deveined
½ cup shredded parmesan cheese
olive oil
3 tablespoons organic butter
1 can 14.5 oz Hunt's Diced Basil Garlic & Oregano Tomatoes - gluten free
1 big heirloom tomato, diced
2 large shallots, diced
⅓ cup fresh basil, chopped
fresh parsley, chopped for garnish
pinch of McCormick Pepper Flakes - gluten free
salt and pepper
2 cloves garlic, minced
1 large zucchini, diced
Instructions
- Cook the spaghetti according to package directions. Drain and set aside.
- Season shrimps with salt and pepper.
- Heat a large pan to medium heat. Add a splash of olive oil then cook the shrimps until pink and transfer to a plate.
- On the same pan, melt butter then add the shallots and garlic. Sauté until soft about few minutes. Add the pepper flakes. Add the tomatoes and cook for 3 to 5 minutes. Throw in the zucchini, basil and cook for 2 minutes.
- Season with salt and pepper. Add the pasta and shrimps. Top with parmesan and fresh parsley. Serve
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