When I started this diet in September, I honestly thought I’d never have pasta again. Obviously, I wasn’t very knowledgeable about alternate pastas then, but that’s what I thought. One of the recipes I lamented leaving behind was this one that was taught to me by friends of ours who live in Naples, Italy. It’s a favorite of the entire family – my daughter requested it as her birthday meal this year! – so not having it in my repertoire of meals was a sad thing indeed.
But now! Now I know about the wide wonderful world of alternate pastas! And not icky chewy rice pasta, but ones that actually taste good. So I’m back in the saddle again!
I love this recipe because it’s delicious, but that’s not the best part. Here’s the best thing about this recipe: It can be made in half an hour.
That’s right, stove to table in 30 minutes. That’s the kind of recipe we can all use! And this is all you need to make it.
First, set a pot of water to boil for your pasta.
You can use whatever pasta you like, as long as it’s not made with refined grain. The pastas you can NOT use are regular wheat pasta, white rice pasta, or corn pasta. You CAN use whole wheat, brown rice, or any other non-refined grain pasta. Personally, I can’t stand the rice pastas – they get really chewy and strange when cooked – and wheat has been bothering me. So I’ve been searching out other alternatives. This time I used this spelt pasta that I found at the Trenton Farmer’s Market (in the Amish Country Store.)
The verdict? It was great! It has a taste and texture similar to whole wheat pasta and we all liked it. We’ll definitely use it again. We’ve also liked a quinoa/brown rice blend pasta, and I’m going to be trying out an Ezekiel pasta that I heard was good. (It’s sprouted grain – technically wheat but easy to digest.)
Anyway, after you set your pasta water to boil, start the sauce. In a large skillet, put some olive oil and two garlic cloves. I like to just slice them up for this recipe, but you can mince them if you want.
Heat it until the garlic starts to sizzle, and then put in your peeled and chopped zucchini.
Cook and stir it around for a few minutes, and then pour in some vegetable broth. You’ll see that in the picture I have chicken broth, but that’s just because I ran out of vegetable so had to use chicken instead. The vegetable broth actually works better for this recipe.
Turn the heat down until it’s just at a simmer, let it cook for about 10 minutes, then add in the shrimp. I like to use small, pre-cooked, frozen shrimp, but you can use whatever you want.
Let it cook for about 5 minutes, or until the shrimp is done.
By this time the pasta should be done. If it is, pour it out into a colander and let it sit until you’re ready for it.
Add some cream to the shrimp sauce and stir it around until heated through. Add salt and pepper to taste. We like A LOT of pepper – we like the heat of it with the cream. So we put in over a teaspoon of freshly ground pepper and it’s really good that way, but you should put in as much as you like. Depending on the saltiness of the broth you used, you may not need much salt.
Pour the pasta back into the pot you cooked it in, and then pour the sauce on top of the pasta.
Mix it all up together! If you let it sit for about 5 minutes, the starch from the pasta will mix in with the sauce and thicken it up a bit.
Serve it up with nice inflammation fighting vegetables and fruits.
This will probably become one of your regular go-to meals on busy nights. It’s quick, easy, and yummy! What more can you ask for?
Creamy Shrimp Linguine
- 16 oz package non-refined-grain linguine
- olive oil
- 2 cloves garlic, sliced or minced
- 1 zucchini, peeled and diced
- 1 1/2 cup vegetable broth
- 12 oz small shrimp
- 1/2 cup cream (coconut cream/milk for a vegetarian version)
- salt and pepper to taste
Cook the pasta according to package directions. Meanwhile, make the sauce. In a large skillet, put some olive oil and the garlic and heat until the garlic starts to sizzle. Put in the zucchini and stir for one or two minutes before adding the broth. Let it simmer for about 10 minutes and then add the shrimp. Simmer for another 5 minutes, or until the shrimp is completely cooked. Add the cream and stir until heated through. Put both the pasta and the sauce in the pot that the pasta was cooked in and stir. Let it sit for a few minutes to let the starch from the pasta thicken the sauce a little, and stir again. Serve and enjoy!