Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
4 tomatoes, sliced
1 teaspoon dried basil
1/2 pound shrimp, without shells and deveined
salt
1/4 teaspoon paprika
1 cup half and half
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
1 cup Parmesan cheese shredded
8 oz fettuccine pasta (use gluten-free brown rice fettuccine for gluten-free version)
2 tomatoes sliced

Instructions
In a large skillet, saute minced garlic, sliced tomatoes, and basil in 2 tablespoons of oil for 1 minute until garlic is fragrant.
Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
Add half and half, 1/2 teaspoon of dry basil, and crushed red pepper to the skillet with shrimp and tomatoes, bring to boil and reduce to simmer. Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on the lowest heat setting, until the cheese is melted. Remove the sauce from heat. Add more salt, basil, and more crushed red pepper if desired, to taste.
In the meantime, cook pasta according to package Instructions. Drain (reserving some pasta water). Add cooked pasta to the creamy mixture, add fresh sliced tomatoes (2 total), more salt, basil, and more crushed red pepper if desired, to taste.

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