Warm summer breeze, quaint little café on the coast, and the alluring aroma of Italian food come to mind while eating this gluten free parmesan shrimp pasta.
This simple recipe takes very little time and effort, making it a perfect weeknight dinner. Cook the gluten free pasta al dente. Throw the broccoli florets in with the pasta for the last couple of minutes. Sauté the shrimp and garlic. Then toss it all together with olive oil, oregano, and parmesan or Romano cheese. (Although Romano cheese is made from sheep’s milk and has a little saltier flavor than the milder parmesan, they can easily be interchanged in this recipe.)
Serve this gluten free parmesan shrimp pasta with a tossed salad and you have a delicious Italian meal within 30 minutes or less.
- 12 ounces gluten free farfalle pasta or pasta of your choice
- 1 and ½pounds shrimp - peeled and deveined
- 1 crown broccoli - cut into small florets
- ⅓ cup olive oil
- 1 and ¼ cup grated parmesan (cow) or Romano (sheep) cheese
- 1 and ½ tablespoons minced garlic
- 1 tablespoon oregano
- Cook pasta according to directions on package. A couple of minutes before the pasta is done add broccoli florets to the pot.
- Pour broccoli and pasta into colander to drain the water off.
- In large skillet sauté shrimp and minced garlic in a little olive oil until shrimp turns pink. Do not overcook or the shrimp will be rubbery.
- In large bowl gently toss pasta, broccoli, shrimp and garlic, olive oil, oregano, and parmesan or Romano cheese and serve.
