Tuesday, November 8, 2016
Well I thought it would try my ha d at a dairy free version. I am quite pleased with the results... It was easy and fast. And so tasty.
4 tablespoons olive oil
4 teaspoons minced garlic
2/3 cup chicken broth
2 teaspoons balsamic vinegar
1 teaspoon red pepper flakes
2 teaspoons oregano
1 precooked pound jumbo shrimp
1/2 pound gluten free brown rice pasta.
Start by adding olive oil to a large skillet on medium heat. Add the garlic, red pepper, and herbs.
Cook for 5 minutes. Add the broth and vinegar. Simmer until it reduces a little. Turn down to low heat.
In a large stock pit add water and a little salt. Let it come to a rolling boil. Add the pasta. Bring down the heat, stir the pasta so it doesn't stick together. Turn down the heat to low, cover and let it cook for 8 or 9 minutes, or whatever the package directions are.
While the pasta cooks, add the shrimp to the sauce. Cover and let it. When the pasta is done, drain and add to the shrimp and sauce.
Serve and enjoy!
A note of caution, since this called for precooked shrimp, don't let it over cook. They tend to get rubbery.