I keep a bag or frozen shrimp on hand when I need a quick
(and lean) burst of protein to make a meal. Shrimp can be added to pasta or a
stir-fry to bring a meal together quickly. This meal serves two.
Base Ingredients:
One onion diced
2 cloves of garlic diced
12 previously frozen shrimp (medium or larger size)
6 sun dried tomatoes in olive oil – diced.
Olive Oil
A handful of gluten free pasta (about a 50 cent-piece size)
– or pasta of your choice
Optional Ingredients:
Substitute chicken or tofu for the shrimp
Substitute shallots for the onions
1-2 TBSP crushed red pepper flakes
Instructions:
·
Place the 12 shrimp, olive oil (about 1 TBSP),
and 1 cup of water in a pan. Sautee shrimp, flipping once, until all water
evaporates. Remove the tails from the shrimp. Set aside.
·
Dice the onion, garlic, and sun dried tomato. Add the
onion and garlic to the pan where the shrimp was cooked. Add 2 tbsp olive oil and sauté
until onions are translucent. Add the sundried tomatoes and shrimp and a cup of
water. Sautee until the liquid evaporates.
·
Bring water to a boil and add gluten free pasta.
Cook 1-2 minutes less than package directions. Drain while still el dente. Add
to the pan with the shrimp and stir to combine.
·
Serve – garnished with parsley or basil.
