Pasta night takes on a sophisticated palette with this delicious and savoury linguine dish created by chef Michael Allemeier. A medley of fresh vegetables, light olive-oil sauce, and juicy shrimp come together beautifully over a bed of flavourful Catelli gluten-free linguine. It’s just the kind of meal that is easy to prepare yet tastes like your favourite restaurant cooked it just for you.

The addition of fresh mint is unexpected and delightful! It adds a refreshing taste that complements the roma tomatoes and corn wonderfully. It’s truly a summer’s dish that is made to enjoy on the patio with a glass of crisp white wine.

Creating delicious, gluten-free meals has never been easier because of the allergy-friendly options that have become more widely available, like Catelli Gluten Free pasta. This dish is just one example of the delectable creations you can make using gluten-free pasta.

For more foodie inspiration follow Catelli on Facebook and the hashtag #GlutenFreeFridays (on twitter and instagram).

Gluten-Free Linguine with Shrimp and Vegetables

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Description

Savoury and delicious gluten-free linguine with shrimp, zucchini, corn, olive oil and mint. A perfect meal to enjoy alfresco with white wine.

Ingredients

Scale

1 pkg. (375g) Catelli Gluten Free Linguine
1/3 cup olive oil
1/2 cup shallots, peeled and sliced
2 cups zucchini, thinly sliced
2 cups corn kernels (fresh or frozen)
3 cups ripe roma tomatoes, diced
One pinch dried child flakes
240g large shrimp (optional: cut into pieces)
12 large fresh mint leaves thinly sliced

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Instructions

Add 4 litres of water to a pot and 1tbsp (15 mL) of salt to water. Bring to a boil.
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.
Add sliced zucchini and mix well. Cook over medium heat for 5 minutes until zucchini becomes soft and tender. Season with touch of salt.
Add corn, diced tomatoes and pinch of chili flakes. Bring to a simmer and cook for 5 minutes.
Add shrimp and turn heat down to low.
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.

Nutrition

Serving Size: 4

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Author
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Emily Smith

Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.

Gluten-Free Linguine with Shrimp and Vegetables