|Andean Dream Quinoa pasta found at Winners/Home Sense|
Looking at the recipe, I knew it was going to be pretty easy to make, and it was! I looked at the ingredients and i was surprised at some of the combinations of ingredients, and was like "really?", but hey, it works and it tastes great.
|Shrimp, lemon, and garlic sauce|
- 1.5 tsp olive oil
- 1 onion minced
- 6 garlic cloves minced (I used 4, and the pre minced stuff)
- 1.5 tsp fresh thyme or .5 tsp dried
- Pinch red pepper flakes
- 1.5 cups low-sodium chicken broth (always remember to check ingredients)
- 1.5 cups of clam juice (we didn't know where to find this either, and found it where the tuna is)
- 1 bay leaf
- 1.5 tbs of corn starch
- 1.5 tbs of water
- 1/3 cup freshly squeezed lemons
- 2 tbs light cream cheese
- 1 pound shrimp cleaned and peeled (we used frozen already cooked shrimp and just added them at the end)
- 12 ounces of pasta. We used gluten free quinoa spaghetti found at Winners. You can also find quinoa spaghetti at Kinnikinnick or Ed's Gluten Free
- 2 tbs fresh chopped parsley
|Finished meal with gluten free garlic bread using |
Kinnikinnick hot dog bun
- In a skillet, heat up the olive oil and brown the onions until soft for about 5 minutes.
- Add the garlic, thyme and pepper flakes and stir for 30 seconds
- Whisk in chicken broth, clam juice and bay leaf and simmer stirring occasionally for 10 minutes.
- Mix the corn starch with the water until dissolved and add to sauce and simmer for 2 minutes until thick.
- Take off heat and stir in lemon juice and cream cheese
- Stir in shrimp and cook through until pink, or if already cooked just stir in and get ready to serve.
- Season with salt and pepper.
- While making the sauce, cook your pasta. The pasta should take just as long to cook as the sauce.
- Mix in sauce and pasta and stir in parsley.
- Keep some pasta reserved water to loosen up sauce if needed.
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