This gluten-free Mediterranean shrimp pasta is proof that healthy can be indulgent. Fresh peppers, onion and basil create a vibrant sauce that’s blended with rich olive oil, coating tender cassava spaghetti and succulent shrimp. Ready in under 30 minutes, it’s a simple yet elegant dish perfect for weeknights or special dinners alike.
Gluten-Free Mediterranean Shrimp Pasta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 413 kcal
Ingredients
- 4 Tbsp. Jovial 100% Organic Extra Virgin Olive Oil
- 2 yellow peppers seeded and chopped
- 1/2 medium onion finely chopped
- 1/4 cup water
- 1/2 tsp. sea salt
- 1/2 tsp. ground pepper
- 8 oz. Jovial Grain Free Cassava Spaghetti
- 1/2 lb. medium shrimp peeled and deveined
- 10 basil leaves chopped
Instructions
-
In large skillet, heat 2 tablespoons olive oil over medium-low heat and add chopped peppers and onion. Season with salt and pepper. Sauté for few minutes until soft, about 6 minutes. Add water and continue to simmer for 15 minutes.
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Cook pasta according to package instructions, reserving 1 cup of pasta cooking water before draining.
-
While pasta is cooking, transfer sauce to blender or food processor and puree, slowly adding remaining 2 tablespoons of olive oil and 1/4 cup of pasta cooking water, until sauce is creamy. Return sauce to simmer, add shrimp. Cook until pink, 2 to 3 minutes.
-
Add drained pasta to sauce and stir to combine. Adjust consistency with some of reserved pasta water, if needed.
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Garnish with fresh basil and serve.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Gluten-Free Mediterranean Shrimp Pasta
Amount Per Serving
Calories 413
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Trans Fat 0.003g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 91mg30%
Sodium 313mg13%
Potassium 434mg12%
Carbohydrates 48g16%
Fiber 3g12%
Sugar 2g2%
Protein 20g40%
Vitamin A 175IU4%
Vitamin C 110mg133%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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