Spicy Shrimp with Gluten Free Pasta

 

 

 

This delicious shrimp dish is laced with Madeira sherry, mushrooms, and garlic. It's perfect for an easy, autumn supper, when you may be growing tired of grilling. (But, do we ever get tired of grilling?) Shall I say, this pasta dish is a nice alternative.  Serves 2.

SPICY SHRIMP WITH GLUTEN FREE PASTA

Serves 2.

8 medium-large shrimp, raw and shells removed

2 tablespoons toasted sesame oil

Kosher salt, white pepper, and black pepper, to taste

3 large garlic cloves, minced

Dash tamari

1 tablespoon Dijon mustard

Squirt fresh lemon juice

2 servings gluten free pasta

6-7 large mushrooms, sliced

Olive oil

1 cup Madeira sherry

Place shrimp in a bowl with sesame oil, salt, peppers, garlic, tamari, mustard, and lemon juice. Add additional white pepper, as desired. Mix well and refrigerate for at least 1 hour. When ready to serve, prepare 2 servings of gluten free pasta, drain, keep warm. In a skillet, at medium high heat, sauté mushrooms in 1-2 tablespoons olive oil, until shinny and soft. Push to side of pan, add shrimp mixture, sauté until shrimp turns pink. Add Madeira sherry and additional olive oil, if needed for consistency. Simmer for a couple minutes longer to slightly thicken. Mix well with cooked pasta, adjust seasonings, and serve.

Note: Simple supper, nightshade, gluten, and lactose free! Enjoy!