In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Tomato Shrimp Scampi Notta Pasta
Tomatoes give this gluten free scampi a fresh flavor.
Serves 4
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
2 tablespoons butter
1 tablespoon olive oil
3 shallots, minced fine
4 large cloves garlic, minced fine
3 anchovy fillets
2 teaspoons potato starch*
1-14.5 oz can diced tomatoes
1/3 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 lb large shrimp, peeled and deveined
1/2 cup chopped basil
Optional: grated Parmesan cheese
1. | Put a large pot of salted water on to boil. |
2. | In a large nonstick skillet, heat butter and oil over medium heat. Add shallots and lightly brown. Add garlic and anchovies. Sauté until soft and anchovies are dissolved. |
3. | Sprinkle in potato starch and stir until incorporated and smooth. |
4. | Add tomatoes, lemon juice, salt, and pepper. Stir until thickened. Add shrimp and sauté until opaque and tender. Do not overcook shrimp. |
5. | Meanwhile, boil Notta Pasta according to directions on box. Drain. Add to skillet with basil and toss to combine. Serve with Parmesan if desired. |
*Potato starch can be found in the Kosher section of the supermarket or at a health food store.
Tomato Shrimp Scampi Notta Pasta
Nutrition Facts:*
CALORIES: 420
FAT: 12g
CHOLESTEROL: 160mg
SODIUM: 1560mg
CARBS: 58g
PROTEIN: 21g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com