This recipe is one of our favorite recipes which is gluten and rice free. Not only is it yummy but it’s easy to cook and only takes about 20 minutes.
I served this at a family cookout and it was devoured by non gluten-free eaters.
Shrimp in a Tomato Cream Sauce over Corn Pasta
1 large can of tomato sauce
1 pound uncooked shrimp peeled and cleaned
1 clove of garlic minced
1/2 sweet onion diced
1 cup heavy cream
butter
Parsley and basil to taste
corn pasta – ribbon style or linguine
Parmesan cheese (optional)
Boil water for pasta
In a deep skillet pan place a couple of pads of butter over medium high heat and cook shrimp (they will turn pink when they are finished cooking) Remove shrimp and set aside.
In the same pan add another pad of butter and cook onion and garlic until onion is clear and soft.
While onion is cooking, dice cooked shrimp into bite size pieces.
When water is boiling add pasta.
After onions are cooked add large can of tomato sauce to onions and stir together well.
Next reduce heat to medium and add cream, bite size shrimp and parsley and basil to taste. Let simmer for 5 minutes or until pasta is done.
Once pasta is cooked rinse well (do not over cook corn pasta – it gets yucky).
Place serving of pasta in a bowl and cover with shrimp and sauce. Sprinkle with Parmesan cheese (optional).
The original version of this recipe called for tossing a complete box of pasta in with the sauce. I find corn pasta is best when freshly cooked. I recommend only cooking the amount of pasta your family will eat at one given meal and save the sauce for leftovers.
You can use fresh or dried parsley and basil. I use dried and just put about 3 or 4 shakes in.
If you like salt and pepper go ahead and add to the sauce before serving. Make sure taste before you add.
UPTON DAILY 