Bread, cake, crackers, pasta— gluten-containing foods, including many comforting and special occasion favorites, are hard to avoid. Can you really celebrate a birthday without cake? Will you enjoy soup without dunking bread into it? If pasta is the dish you miss the most, this edamame and mung bean fettuccine may be the answer to your foodie woes. To complete the meal, this pasta is topped with lightly fried shrimp and homemade walnut pesto. See, it’s easy to be gluten-free.
Gluten-Free Fettuccine with Shrimp and Pesto
Serves 4
Ingredients
1 packet Explore Asian Edamame & Mung Bean Fettuccine
1 pound shrimp, peeled
1 Tbsp. coconut oil
Pesto
1 cup walnuts
1 cup fresh basil
¼ cup olive oil
1 tsp. Redmond Real Salt
2 Tbsp. lemon juice
Directions
- Cook pasta according to package directions.
- In a blender or food processor, combine all pesto ingredients and process until you reach desired texture. Set aside.
- In a frying pan, heat coconut oil and add shrimp. Cook for 5-6 minutes.
- Add pasta and pesto to pan. Stir fry together for 30 seconds and then serve.
- Serve with fresh basil and walnut pieces, if desired.