Gluten Free Pasta Impromptu: Penne with Shrimp and Artichokes

Gluten Free Pasta Impromptu: Penne with Shrimp and Artichokes
Gladly Gluten Free: Gluten Free Penne with Shrimp, Artichoke Hearts, Spinach and Olives


Got 20 minutes? Then you can make this deliciously easy gluten free penne pasta dish with shrimp, artichoke hearts, spinach, sundried tomatoes, and olives for dinner. It's light and flavorful. Tinkyada pasta is my usual standby for gluten free pasta, but I gave Heartland penne a try tonight and was delighted by the results. Its texture is firm and it tastes just like the real thing!

Gluten Free Penne with Shrimp and Mediterranean Vegetables

  • 12 ounces uncooked shrimp (peeled, deveined, tail off)
  • 2 cloves garlic
  • 1 tbsp balsamic vinegar
  • 3 tbsp Earth Balance
  • 3 tbsp olive oil
  • 3/4 cup low sodium chicken broth - Swanson's Natural Goodeness, Pacific Foods, and Kitchen Basics are all gluten free brands
  • 1/4 tsp pepper
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2¬† of a 14 ounce can olives (chopped) - Black Pearls are gluten free
  • 1 14 ounce can artichoke hearts¬† (chopped) - Reese's brand is gluten free
  • 1/2 cup sun-dried tomatoes (diced) - Mariani's brand is gluten free
  • 2 cups baby spinach
  • 1 tbsp vegan cream cheese - Galaxy is my favorite
  • 12 ounces gluten free penne

Bowl water and cook gluten free pasta in boiled water as directed. Meanwhile, add garlic, 1 tbsp Earth Balance, and 1 tbsp olive oil to a large saute pan over medium high heat. Add the shrimp and cook until pink. Remove from pan and set aside. Add remaining butter and olive oil to pan, followed by spices, seasonings, and vegetables (artichoke hearts, spinach, tomatoes, and olives). Stir to combine all ingredients, then let simmer for 5 to 10 minutes. Drain pasta and add to large saute pan. Add cooked shrimp back into pan, tossing all ingrediens gently. Serve in shallow bowls with a piece of gluten free garlic toast.



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