Comment: Succulent shrimp on a bed of gluten-free Fettuccini and you’ve got yourself one heck of a meal. If you need to watch your cholesterol, go easy on the number of shrimp you prepare but on the up side, shrimp is high in iron, niacin, vitamin B12 and zinc. We’re sure this is not a one-time meal but rather, you’ll want it often.
6-10 minutes shrimp, 15-20 minutes Fettuccini
6-10 large, frozen shrimp, defrosted, peeled and deveined
6 oz Gluten-Free Tinkyada Fettuccini
2 oz HomeMade GF Chicken Broth or GF Vegetable Broth
2 tbls Olive oil
1 tsp butter or margarine
½ medium green pepper cut into small slices
Sprinkle of hot pepper flakes to taste
Salt & pepper to taste
- Cook Fettuccini according to directions on package
- In a small fry pan add oil, butter, peppers and shrimp coking shrimp until pink
- Add broth, stir together until broth is heated.
- Rinse cooked Gluten-Free Fettuccini in hot tap water, drain, plate and pour shrimp mix over pasta.