1 pound Wild Caught Key West Pink Shrimp
1 package Truroots organic spaghetti
1 pint grape tomatoes sliced in half lengthwise
3 cloves garlic minced
4 tablespoons butter melted
1-2 lemons juiced
1/4 cup white wine
1/4 – 1/2 cup chopped parsley
1/4 teaspoon red chili peppers crumbled
Salt and Pepper to taste
In a skillet on medium, heat butter. Add garlic and stir. Add shrimp and cook until shrimp turns opaque, white. Add tomatoes and stir for another 3 minutes. Add lemon juice and wine, chili peppers and sprinkle with salt and pepper as desired.
At the same time that you cook veggies, boil water. Cook pasta for approximately 9 minutes. Strain pasta and rinse. Serve up pasta into bowls and add shrimp mixture. Sprinkle with parsley and Parmesan cheese if desired.
Note: Gluten-free pasta can absorb liquids fast. It’s best to serve up pasta and sauce in individual servings rather than pouring pasta and sauce together into one big serving bowl. The liquid tends to get absorbed faster in one big bowl. Or, double the sauce so that you are sure to have extra liquid.