Spicy Shrimp Pasta (Gluten Free)

This recipe is something my husband and I throw together quite often. It’s easy, quick, and tastes like you spent a long time doing it. You can whip up this delicious dinner with just six ingredients. This is also the sort of dinner where you can experiment and add different toppings to the pasta (spinach, artichoke heart, or whatever you have in your fridge!)

INGREDIENTS:

• 1 box gluten free pasta (you can use whatever pasta you like)

• 1 (16 oz) bag of frozen shrimp (I use the uncooked Argentinian Red Shrimp from Trader Joes - they’re a bit meatier than other frozen shrimps. They’re also deveined and peeled.)

• A handful of cherry tomatoes

• Red pepper flakes

• Pepper

• Olive Oil

DIRECTIONS:

1. Start boiling a pot of salted water - throw your pasta in once it’s boiling and cook

2. In a large skillet, line the bottom of the pan fully with olive oil (around 4 tablespoons), be generous as this will be the sauce for your pasta

3. Once the oil is in the pan, turn it on low to medium heat and throw in the frozen shrimp

4. Sprinkle pepper and red pepper flakes into the pan (just eyeball it - the more red pepper flakes you add, the spicier it will be)

5. Cover the skillet and cook for five minutes

6. Remove the lid and continue to cook until the shrimp is no longer frozen (about 15 mins)

7. Slice a handful of cherry tomatoes in half and throw into the skillet towards the end (feel free to add as many as you like - they shrink down in the cooking process)

8. Put your pasta in a bowl and top with the shrimp, tomatoes and sauce. ENJOY!