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Gluten-Free Shrimp Caprese Pasta

Author: Lauren Kelly

Ingredients

  • 1 pound quinoa penne pasta or whole grain pasta of choice
  • 1 tablespoon extra virgin olive oil
  • 1 small onion diced
  • 4 cloves garlic minced
  • 1 pound shrimp peeled, deveined and tails off
  • 1 pint grape tomatoes halved
  • ½ teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • 1 ½ tablespoons balsamic vinegar
  • ¼ cup fresh basil torn
  • 8 ounces fresh mozzarella chopped

Instructions

  • Cook pasta according to instructions. Set aside.
  • Place oil in large saucepan with onion and garlic. Cook over medium-low heat for 5 minutes until softened.
  • Add shrimp and cook about 4 minutes until shrimp are cooked and turn pink, stirring occasionally.
  • Reduce heat to low, add tomatoes, salt, crushed red pepper, balsamic vinegar, basil and stir to combine. Cook for a few minutes until tomatoes soften.
  • Add pasta to saucepan and mix again.
  • Turn heat off and add mozzarella. Mix well. You don't want the cheese to melt, just to blend in with the flavors. Serve immediately.