Tuesday, February 28, 2012

Shrimp Pasta Shells (gluten-free)

16 ounces cooked rice pasta shells
1 pound cooked medium shrimp
2 cups yellow cherry tomatoes
1 small onion, chopped
3 tablespoons pesto
3 tablespoons capers
3 garlic cloves, crushed
Handful fresh italian parsley, chopped
Extra virgin olive oil
Sea salt and black pepper

In a deep sided skillet on high heat, add four tablespoons of olive oil. When hot, add garlic, onion, tomatoes, and pesto. Sauté until soft (about 4 minutes). Add shrimp, sautéing a further 2 minutes. Add pasta and stir well to combine. Add parsley and capers. Season with sea salt and black pepper. Drizzle extra olive oil on top and serve hot with a crispy salad of your choice.


CEK said...

Good morning Mia, I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/03/week-11-seafood-frenzy-friday.html

Liz @ The Lemon Bowl said...

This looks incredible - I love capers!!

Mia said...

thanks Liz!

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