10 minute meals: Shrimp scampi with gluten-free cappellini

Shrimp scampi with gluten-free cappellini

  • 1 lb fresh peeled and de-veined shrimp
  • 2 tablespoons butter
  • 1 tablespoons crushed garlic
  • 1/2 cup white wine
  • 2 tablespoons lemon juice
  • 1/4 cup chopped cherry tomatoes
  • 1 tablespoons chopped parsley
  • 8 oz cappelini (gluten-free optional)

  1. Boil pasta as directed on package and drain.

    Heat a large nonstick pan over very high heat and add 2 teaspoons extra-virgin olive oil. Put shrimp in hot pan and season lightly with salt and pepper. Turn after two minutes and cook an additional two minutes on the second side.  Add butter and garlic and cook for one minute. Then add white wine, lemon, chopped tomato and parsley and cook one additional minute.