Creamy Garlic and Herb Gluten Free Shrimp Pasta

Going gluten-free is tough for anyone but especially for kids! So when I decided to create an instructable to help other families make the transition to a gluten-free diet I turned to my toughest critics, my kids! I admit to being a little surprised at the choice but Creamy Garlic & Herb Pasta was the unanimous winner from my family. As a working mom of two athletic kids with crazy schedules our family favorites must taste great but not take too long! This recipe fits the bill in under 30 minutes. With a few convenience purchases that I point out along the way, it can be made even quicker. I hope you will try the recipe and let me know what your family thinks! At the end I also include a grain-free / dairy-free variation should you prefer.

1 1/2 teaspoon Garlic Powder

1 1/2 teaspoon Garlic Salt

1/2 teaspoon dried Oregano

1/2 teaspoon Italian Seasoning blend

1/2 teaspoon Paprika

1/2 teaspoon black pepper

4 tablespoons Extra virgin olive oil

1 - 1 1/2 pounds large shrimp peeled and deveined

1/2 cup heavy cream

1/2 package garlic and herb herbed cheese such as Boursin

Gluten-Free spaghetti (my families favorite is Ronzoni)

Parmesan Cheese and Parsley for garnish

While I usually use easy-peel shrimp to save money, this is one place you can shave some time and purchase the little guys already peeled! (Be sure NOT to buy precooked!)

Put the water on to boil.

Put the 3 tablespoons of oil in a bowl and then add all the seasonings to combine. Once the spices are mixed with the oil add the shrimp and stir to coat. Set aside while waiting for the water to boil.

When water is at a full rolling boil add the pasta. I find it best to stir gluten-free pasta immediately to prevent sticking. Cook according to package directions.

Drizzle a tablespoon of olive oil in the pan and turn to medium high heat. Once hot, add the shrimp and spread out in the pan. Stir the shrimp after two minutes then cook for another two. The shrimp is ready when it is opaque and slightly curled up on the edges. Remove them to a bowl and set aside.

After you take the shrimp out of the pan all the great seasoning bits are left! Turn heat to medium low and pour in the 1/2 cup of heavy cream. Use a wooden spoon to scrape all the deliciousness off the bottom then add half the package of garlic and herb cheese. Stir until all the cheese is melted into a creamy sauce.

Once the sauce is ready, return the shrimp to the pan and turn off the heat. Add the pasta and toss!

The best way to finish off the pasta is of course, with more cheese! My kids love to grate their own parmesan and a little fresh parsley!

Enjoy!

Gluten free is tough enough but some family members may need even further dietary adjustments.

After cooking the shrimp, remove the shrimp from the pan as in the original recipe.

For this healthier version instead of using Gluten free pasta, I use zucchini noodles. Many people these days have fancy spiralizers but I create mine using a julienne vegetable peeler shown in the picture. Of course this is an opportunity to save some time by simply buying zucchini noodles at the store.

After removing the shrimp from the pan in step 4, add two tablespoons of water and the zucchini noodles. Stir the noodles to collect all the bits of spices and cook until tender. Approximately three to four minutes.

Remove noodles from the pan, top with the shrimp, and enjoy

Equally as good!