#JJcooks | Gluten Free Linguine With Shrimp, Zucchini, Corn, Tomato, Olive Oil And Mint

Celebrating #GlutenFreeFridays with #CatelliFamilies

Gluten Free Fridays

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!

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!

Gluten Free Linguine With Shrimp, Zucchini, Corn, Tomato, Olive Oil And Mint

Gluten Free Linguine With Shrimp, Zucchini, Corn, Tomato, Olive Oil And Mint

Prep Time: 10-15 minutes | Cook Time: 15 minutes | Servings: 4

Ingredients

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

Instructions

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.

#JJcooks | Gluten Free Linguine With Shrimp, Zucchini, Corn, Tomato, Olive Oil And Mint #GlutenFreeFridays

A photo posted by Jenn and the City (@thejennandthecity) on


Adapted from Chef Michael Allemeier