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
<ol>
<li>Cook the spaghetti according to package directions. Drain and set aside.</li>
<li>Season shrimps with salt and pepper.</li>
<li>Heat a large pan to medium heat. Add a splash of olive oil then cook the shrimps until pink and transfer to a plate.</li>
<li>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.</li>
<li>Season with salt and pepper. Add the pasta and shrimps. Top with parmesan and fresh parsley. Serve</li>
</ol>
