Gluten Free Creamy Garlic Pasta With Shrimp & Spring Vegetables

Amazingly delicious, healthy and only takes around 30 minutes to throw together so perfect for those busy weeknights when you want fast food so you can sit back and relax.

Ingredients

  • 1 Box Thai Kitchen Gluten-Free Stir Fry Rice Noodles, 14 oz.
  • 12 oz. cleaned raw shrimp  ( or 6 oz. of shrimp / scallops or any seafood mix you like )
  • 1 tablespoon real butter
  • 1 bunch of asparagus ~ Thinly sliced
  • 1 cup peas
  • 1 red bell pepper ~ sliced thin
  • Juice from 1 lemon ( 3 tablespoons prox )
  • 3-4 cloves of garlic ( adjust to personal taste)
  • salt and black pepper
  • 1 1/2 cup plain yogurt  ( don’t use low fat….it just doesn’t work )
  • 1/4 cup Parmesan cheese
  • 1/4 cup finely chopped parsley
  • 1 or two tablespoons olive oil

Bring a large pot of water to a boil and add in noodles,  cooking to the desired tenderness.  Drain and rinse.

Finely mince garlic and mash with salt in a large bowl until it forms a paste. Whisk in yogurt, Parmesan, parsley, lemon juice, oil and black pepper.

Using a large skillet on med. high heat melt one tablespoon of butter and add in the vegetables and cook for a few minutes before adding in the seafood.  Cook for another few minutes to cook through.   Add in the pasta, toss and cook for just a minute or two mixing together well and then add in the sauce and toss again to cover.

 

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