- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 177.1
- Total Fat: 3.9 g
- Cholesterol: 120.3 mg
- Sodium: 159.4 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.8 g
- Protein: 16.3 g
Gluten-free linguine with spicy shrimp, red peppers, mushrooms and cherry tomatoesSubmitted by: ECHUCK
IntroductionQuick and easy dish inspired by Spanish tapas Quick and easy dish inspired by Spanish tapas
Ancient Harvest Quinoa Supergrain Pasta Gluten Free Linguine, 4 oz
Red Ripe Tomatoes, 227 grams, cut in halves
Mushrooms, fresh, sliced 227 grams
Shrimp, cooked, 13 oz
1 Med red bell pepper, diced
Spray of oil + Olive Oil, 1 tbsp
Red pepper flakes 1 tbsp
Dried basil, Salt & Pepper
Lemon zest (1tsp)
Parmesean cheese (microplaned) as garnish
While pasta is cooking, spray skillet with just enough oil to cover the pan. Heat pan to medium high. When hot, add mushrooms and allow it to sit untouched for about 4 minutes. Toss mushrooms to allow 1 minute of cooking on the other side. Add dried basil.
Add red bell pepper. Cook another 1 minute. Add tomatoes. Add pinch of kosher salt. Cook 3 mins or until tomatoes have started to release juices. Pour into pot with linguine. Toss.
Put 1 tbsp olive oil and red pepper flakes into skillet. Allow to come back to med high (30 sec - 1 min). The pan will be hot so it should not take long. Careful to not burn the red pepper flakes. Add shrimp and allow to cook for 2 minutes or until halfway pink. Shut off heat, flip shrimp to allow cooking on other side. Add crushed garlic, salt & pepper. Add to pot with linguine and toss. Add lemon zest. Using a microplane, add parmesan cheese. Serve.
Serving Size: Makes 36 oz of food. For this recipe each serving is 6 oz.