Celebrating #GlutenFreeFridays with #CatelliFamilies
Let’s be honest here, easy-to-prepare recipes (that are still full of flavour, mind you) are literally my favourite. It can be difficult to find the time and energy to prepare a meal for one after a long day. Too often I find myself either ordering in, grabbing something on my way home – or even just going out. I’m trying to change all of that though, and cook more at home. So when my friends at Catelli reached out to see if I would be interesting in partnering to showcase their new line of gluten free pasta, I couldn’t wait!
— Jenn (@JennAndTheCity) May 3, 2016
Summer is the perfect time for a light pasta dish made with delicious vegetables and a surprising ingredient – mint! This Gluten Free Linguine With Shrimp, Zucchini, Corn, Tomato, Olive Oil And Mint was super easy to make, and even easier to devour!
I suggest pairing this dish with a nice chilled white wine (I went with a crisp Sauv Blanc) and you’ve got yourself the perfect summer dinner!
Prep Time: 10-15 minutes | Cook Time: 15 minutes | Servings: 4
1 PKG (340 G) CATELLI® GLUTEN FREE LINGUINE
1/3 cup (85 mL) olive oil
1/2 cup (125 mL) shallots, peeled and sliced
2 cups (500 mL) zucchini, sliced thinly
2 cups (500 mL) corn kernels (frozen or fresh)
3 cups (750 mL) ripe roma tomatoes, diced (5 large roma tomatoes)
Pinch dried chili flakes (optional)
240 g (0.5 lb) large shrimp, each one cut into three pieces
12 large fresh mint leaves – thinly sliced
salt and black pepper to taste
Step 1 – Add 4 litres of water to a pot and 1tbsp (15 mL) of salt to water. Bring to a boil.
Step 2 – In a large pot or frying pan, heat olive oil over medium heat. Add sliced shallots and cook until tender and fragrant, about 3 minutes.
Step 3 – Add sliced zucchini and mix well. Cook over medium heat for 5 minutes until zucchini becomes soft and tender. Season with touch of salt.
Step 4 – Add corn, diced tomatoes and pinch of chili flakes. Bring to a simmer and cook for 5 minutes.
Step 5 – Add shrimp and turn heat down to low.
Step 6 – Cook linguine according to packaging instructions. Drain well and add to sauce. Add sliced mint leaves and toss well. Add salt and pepper to taste; serve immediately.
A photo posted by Jenn and the City (@thejennandthecity) on
Adapted from Chef Michael Allemeier