April 10, 2011
Cruisin' and Lemon Pepper Shrimp Pasta
In the evenings we ate in the dinning room and they would have the menu for the next day in which I could pick any appetizer, entree and dessert and they would prepare it gluten free, plus they had gluten free bread available. I even experienced my first Chocolate Lava Flow Cake which was to die for! The dinners were delicious, but one thing was constant, fish was always a safe and delicious option. Since I love seafood, this was a great and viable option.
Since the cruise, I have been craving seafood non stop! As a family we love almost all seafood, we are still working on my one daughter and shrimp. However I wish I was better at cooking a great variety of seafood, it is still a work in process. This Lemon Pepper Shrimp Pasta recipe is easy and can be made with any vegetable on hand or a side salad. Hope you enjoy!
Lemon Pepper Shrimp Pasta
1 package Gluten Free Corkscrew Pasta or other pasta
1 tsp olive oil
1 tsp olive oil
4 garlic cloves, minced
1/4 cup yellow onion, minced
1/2 cup chicken broth
1/4 cup white wine
3 tbsp lemon juice
1 tsp ground black pepper
1 pound fresh shrimp with tails removed
1 cubed zucchini (or other vegetable: mushrooms, peppers, etc)
1 tbsp butter
2 tsps fresh basil
Garnish with Parmesan or Gruyere cheese (optional)
1. Bring a pot of water to boil. Add oil to water to prevent gluten free pasta from sticking. Add pasta to water, resume to boil and cook for 12-15 minutes until al dente. Drain and set aside.
2. In a large saucepan, heat oil over medium heat. Add garlic and onions and saute for a minute. Add chicken broth, wine, lemon juice and black pepper. Simmer until liquid is reduced by half.
3. Add shrimp, zucchini, butter and basil and cook for an additional 3-4 minutes until shrimp are cooked through.
4. Add pasta to saucepan and cook for an additional 2-3 minutes until pasta is well coated and liquid is absorbed.
5. Garnish with cheese