Gluten-free linguine with spicy shrimp, red peppers, mushrooms and cherry tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ancient Harvest Quinoa Supergrain Pasta Gluten Free Linguine, 4 ozRed Ripe Tomatoes, 227 grams, cut in halvesMushrooms, fresh, sliced 227 gramsShrimp, cooked, 13 oz1 Med red bell pepper, dicedSpray of oil + Olive Oil, 1 tbspRed pepper flakes 1 tbspDried basil, Salt & PepperCrushed garlicLemon zest (1tsp)Parmesean cheese (microplaned) as garnish
Prepare 1/2 package of linguine following instructions on package. Drain. Place back into pot.
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.
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.
Nutritional Info 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
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