Wednesday, January 14, 2015

Lemony Shrimp with Arugula and Gluten Free Pasta


Happy 2015! New Year, New You?  Here in the Higgins' house we are turning over a new dietary leaf and trying to ditch the wheat, and cut back on the sugar.  No, we won't be going Paleo, but we are starting with baby steps and boy this isn't easy, especially when I like to bake a lot. That is a whole other story.  I have found that it is much easier to cook not using any wheat products and cut back on sugar, but you have to read every label.  than to bake not using wheat or sugar,   Hopefully, Scott will be able to get off of his cholesterol and blood pressure meds. Wish us Luck!  I will still be making treats for my neighbors, though, and get them out of my house ASAP, after they are made.


Now you do see noodles in this pasta dish, and they are gluten free brown rice noodles. Like I say, baby steps.  Scott loves pasta, so now we have to work on weaning him off of them. In the mean time, this is a wonderful combination of shrimp, lemon oil, garlic, GF pasta, and Arugula.  Yes, Arugula in pasta is so good and amps up the nutrition. We had gotten three types of olive oil, and two aged Balsamic vinegars for Christmas from other Foodie family members.  What else do Foodies get for Christmas, but more food ingredients, to make more wonderful food.  We made the Lemony Shrimp with Arugula and Gluten Free pasta to showcase the lemon oil. If you don't have any lemon oil, you can make your own.


This dish is so flavorful, and comes together quickly.  If you are not a lemon lover, really, you can omit the lemon juice in the olive oil. Add the Arugula, because it adds the spicy touch.  It's nickname is rocket, and it lives up to it's name.  Enjoy!

Lemony Shrimp with Arugula and Gluten Free Pasta

Ingredients:
3/4 lbs. 41-50 count Raw shrimp, deveined
1/2 medium onion, diced
4 cloves of garlic, minced
Zest of 1/2 lemon
Juice of 1 lemon
1/3 c chicken broth
1/3 c white wine
1/2 c olive oil, divided
2 c packed Arugula
8 oz. Gluten Free Pasta, cooked, and drained. 
1 1/2 Tbsp unsalted butter or Smart Balance

Lemon Oil:
1/4 c. olive oil
1 lemon, zested

Combine above  ingredients in a small bowl, and reserve. 

Directions:
  1.  Saute onions and garlic in olive oil and butter, until onions are clear.
  2. Add chicken broth, white wine, and shrimp, until shrimp is almost pink, about 5 minutes.  Remove from heat.
  3. Add Lemon, juice, zest, and Arugula, and cooked pasta,
  4. Remove lemon zest from reserved lemon oil.  Pour lemon oil through a strainer, discard zest and add to cooked pasta and shrimp. toss and serve immediately.
  5. Add  fresh grated Parmesan cheese, if desired.
  6.  
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2 comments:

  1. I bet this pasta doesn't just sink and sit in your stomach, it is probably more refreshing and delicious :D

    Cheers
    Choc Chip Uru

    ReplyDelete
  2. Uru,
    This a light, flavorful, pasta meal, especially with the arugula.

    ReplyDelete

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