GLUTEN-FREE SHRIMP BASILICO PASTA
INGREDIENTS
5 oz peeled and deveined shrimp, size small (60/70 count), approximately 20-25 shrimp
½ tsp olive oil
1 tbsp minced garlic
2 tbsp fresh basil, julienned
5 cherry tomatoes, cut in half
3 oz gluten-free angel hair pasta
1 oz white wine
1 tsp low fat parmesan or mozzarella cheese
DIRECTIONS
Cook pasta al dente (approximately 4 minutes). In a separate pan, place oil and heat garlic and shrimp untill pink. Add 1 tbsp of basil and cherry tomatoes. Deglaze with wine and add cooked pasta to pan. Top with cheese to serve.
ITALIAN GREEN TOMATOES, BAKED NOT FRIED
INGREDIENTS
½ green tomato
½ tsp garlic powder
1 pinch black pepper
½ tsp white pepper
½ tsp onion powder
¼ cup whole-flaxseed, ground golden flaxseed
(only 2 tbsp adheres to tomatoes)
1 egg white
½ cup skim milk
DIRECTIONS
Mix egg white and skim milk in a small bowl. In a separate small bowl, mix flaxseed and all seasonings. Carefully slice green tomatoes in ¼ inch slices and dip into egg mix. Remove and dredge in breadcrumb mix. Place on a baking pan that is sprayed with zero fat spray. Spray tomatoes and bake for 8-10 minutes at 450 degrees until brown and crisp. Place tomatoes around edge of a plate and place pasta in the middle with shrimp sauce on top and the last tbsp of basil as garnish.
