Gluten Free Garlic Shrimp Pasta With Spicy Tomato Sauce Recipes

Steps:

• In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
• Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
• Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
• Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
• Remove the shrimp and place in a small bowl to the side.
• Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
• Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
• Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
• Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
• Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
• Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
• Enjoy!

Steps:

• Fill a large pasta pot with water and bring to a boil. Add salt to taste and the kale. Boil 2 to 3 minutes, until tender, then using a Chinese skimmer, a strainer or a slotted spoon, transfer to a bowl of cold water (do not drain water in the pot; you'll use it for the pasta). Drain kale and a handful at a time, squeeze out excess water. Chop medium fine and set aside.
• (You can do this step while you are waiting for the water to come to a boil for the kale). Season shrimp with salt and pepper to taste. Heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. Do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. Remove to a plate.
• Turn heat down to medium and add garlic and hot pepper flakes. Cook, stirring, until fragrant, 10 to 20 seconds (the pan will be quite hot), and stir in tomatoes with liquid, sugar, salt and oregano or thyme. Turn heat up to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Stir in kale and simmer for another 3 to 5 minutes. Stir in shrimp or keep separate, remove from the heat and keep warm. If sauce seems dry you can add some cooking water from the pasta.
• Bring water in pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. Add water from the pasta only if you think the mixture seems dry. Serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. Pass crumbled feta or grated Parmesan at the table for sprinkling.