Gluten-Free Shrimp, Artichoke, Spinach & Tomato Pasta
This gluten-free Shrimp Artichoke, Spinach, and Tomato Pasta is rich in healthy fats, fiber, protein and flavor. You guys, it was ready in under twenty minutes. I cooked the shrimp and veggies while the pasta cooked. And the juice released from the tomatoes and shrimp mixed with the butter and garlic – oh my God. You have to make this. It’s easy, healthy and gluten-free!
- 4 oz brown rice or quinoa pasta
- 3 tbsp grass-fed butter use ghee or olive oil for dairy-free option
- 1.5 cups cherry tomatoes cut in half
- 2 cup of shrimp thawed
- 2 garlic cloves minced
- 1/4 cup basil chopped
- 2 cup spinach chopped
- 1 cup frozen artichoke hearts
- optional: grated pecorino romano sheep's milk is easier to digest and it's SO good!
Cook the pasta according to package instructions. Rinse well with cold water and set aside.
In a separate pan, melt the butter over medium heat.
Add the artichokes and halved cherry tomatoes.
Cook until the tomatoes start to breakdown and the artichoke hearts are thawed.
Add the garlic and shrimp.
Cook until just about pink.
Toss in the spinach and basil.
Cook until the spinach just starts to wilt.
Add the pasta and toss.
If you’re super strict dairy-free, use olive oil in this recipe, or ghee if you tolerate it. And read this about butter, it’s not as unhealthy as you’ve been led to believe. In fact, it’s not unhealthy at all.