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Gluten Free Pasta: Shrimp in Tomato Cream Sauce

This recipe is a recipe variation that I haven't thought of in years. In the year 1988 Sunset Recipe Annual: 1987 recipes and food articles appeared in every Sunset magazine .

When I recently bought a pound of medium sized shrimp (21-30 per pound) I had no idea I would be making this dish. I was thinking about a simple lunch to celebrate the coming spring and thought I could make a quick shrimp and vegetable stir fry. If I remember making a pasta sauce with cream and vermouth many years ago , it was when I walked past a stall selling these gluten-free pastas that I realized the essence of the recipe.

After spending a few weeks going through my extensive cookbook, donating to our local library, giving some to the thrift store, and storing most of them in my new office, it's easy to see some of them. Old cookbooks. I have not yet found a recipe: shrimp pasta in tomato cream. After listing some, but not all, I put my own twist on the Mediterranean recipe and turned it into a Creole twist, using my recent purchase of Lucille Creole seasoning . And how perfect is it for the month of Carnival?
The prescription is here.

Creole shrimp in tomato cream sauce with gluten-free pasta

Recipe in part from 1988 Sunset Annual Cookbook.

2 tablespoons or less of olive oil or (this is best) oil from a can of sun-dried tomatoes
2 cloves of garlic, finely chopped or pressed
1 pound medium shrimp, peeled, deveined and cut into small pieces.
Lucille Creole seasoning to taste
1/2 cup oil-dried sun-dried tomatoes, cut into 1/2-inch-thick circles.
1-2 tablespoons of Penzis bonis herbes (this is what I had on hand; thyme and rosemary can be used if desired)
5-10 green peppers
1 14-ounce tomato, chopped
1/2 cup low sodium chicken broth
2/3 cup very dry vermouth
1 cup heavy cream (see cook's notes)
1 8-ounce box gluten-free pasta or your favorite pasta

Fill a large pasta pot with water and bring to a boil. After boiling, continue to cook on medium heat until the cream is added to the pan (see below).

Heat 2 tablespoons of oil in a pan large enough to hold the shrimp and sauce. When the oil is hot, add the chopped shrimp, sprinkle with Creole seasoning and fry until pink. Place on a plate and cover to keep warm.

In the same pot, cook the shrimp, add the diced tomatoes, sun-dried tomatoes, chicken broth, vermouth, dried herbs and crushed green pepper. Bring to a boil to loosen any pieces stuck to the pan. Cook until the sauce is reduced by half. Add creole seasoning (remember shrimp are already seasoned with it), cream and mix. Cook again until the pasta sauce is reduced by half. Remove from heat and add cooked shrimp.

At the same time as you add the cream to the pan, start cooking the pasta in the boiling water. The gluten-free pasta listed here is ready in 6 minutes. Immediately drain the pasta in a colander or fine sieve and then add to a heavy saucepan and turn off the heat. Toss gently until all the pasta is coated with the sauce.

Serve immediately with a green salad and sour cream of your choice to top off the soup.

Cook's Notes:
Cream can be replaced with cream.
If possible, try to buy natural products; They just taste good.

Copyright 2005-2014, Christine Cooks. all rights reserved

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