Bruschetta Shrimp Pasta
This gluten free Bruschetta Shrimp Pasta recipe is so easy to put together and is full of flavors. I really wanted to style this pasta recipe after my favorite appetizer Bruschetta. This recipe calls for 4 big cloves of garlic, but you can also just use 6 small cloves as well. I love to top this recipe with fresh parmesan and serve it with a nice cold glass of sauvignon blanc. – Kara, The Accidental Chef
Serves 4
Ingredients:
- 24 raw shrimps, deveined and deshelled
- 4 large Roma tomatoes, diced
- 4 large garlic cloves, crushed and minced
- 1 cup of Basil, chopped
- 1 tbsp of Olive Oil
- 1 tsp of garlic salt
- 1/4 tsp of black pepper
- 1 oz of white wine
- 1 box of gluten free Banza spaghetti
Directions:
In a separate large pot, boil the gluten free spaghetti in salted water and cook according to the box instructions. Once done, rinse with cold water and set aside.
In a large pan, sauté the minced crushed garlic and tbsp of olive oil over medium low heat until fragrant (about 2 mins), then add the shrimp and half of the basil and raise the temperature to medium high.
Add the wine and let it cook for about 3 mins before adding the diced tomatoes. Let this cook with the lid on the pot until the shrimp is pink and cooked through.
Remove from heat, add the spaghetti and remaining basil, and stir the ingredients together.
Serve immediately and you can top this with parmesan.
Serves 4 | Calories per serving : 323 | Fat: 7.4 g | Carbs:39.6 g | Net Carbs: 33.3 g | Protein: 30.4 g |Iron: 23.1%
