"When we love, we always strive to become better than we are. When we strive to become better than what we are, everything around us becomes better too." - Paulo Coelho
Ingredients:
1 box gluten-free spaghetti noodles (12 oz)
1/2 cup shredded parmesan cheese
3 tablespoons butter
2 1/2 teaspoons crushed garlic
1 lb peeled and deveined shrimp
1 cup white cooking wine
1/4 teaspoon Lawry's Lemon Pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon parsley flakes
1/4 teaspoon cup for cup gluten free flour (optional)
salt (to taste)
Directions:
Step 1: Cook spaghetti noodles al dente, according to box instructions. I used Barilla brand (which are my favorite) today, but any gluten-free noodles are fine! I also really like Tinkyada and Ancient Harvest, so take your pick! (Options below with links to amazon for your convenience!)
Step 2: While your noodles are getting nice and noodley, melt the butter in a medium sized pan. Add the garlic and red pepper flakes and simmer for about 1 minute, being careful not to burn them! Next, add the shrimp and cook until done, about 3-4 minutes for small shrimp and 4-5 minutes for large shrimp. Remember to keep stirring so your garlic doesn't burn and turn bitter! When the shrimp is pinkish, stir in the white wine and lemon pepper.
Step 3: Add the gluten free flour to the sauce, turning up the heat to med/high so it is at a boil. Quickly stir so the sauce thickens a bit. (This whole part is optional, as the "runny sauce" is still good--I just like mine a little thicker!). Return to heat to low.
Step 4: Drain the noodles (be sure to rinse them in hot water as well, since gluten free noodles can get sticky!) and toss them in with the sauce. Toss with parmesan cheese and parsley, adding salt to taste.
Step 5: Enjoy!
Serves 4-6
