Print Options:

Gluten Free Creamy Shrimp and Garlic

Yields4 Servings

 250 g rice pasta (gluten free)
 340 g shrimp, peeled and deveined
 100 g fresh sliced mushrooms
 ½ onion cut into bounoise
 4 garlic cloves, finely minced
 1 red bell pepper cut into brunoise⁣
 5 cherry tomatoes cut in half⁣
 ½ cup organic tomato paste⁣ (gluten-free)
 ½ cup red wine
 1 cup water⁣
 200 g vegan mozarella cheese
 3 tbsp organic cottage cheese⁣
 Fresh parsley to taste⁣
 Oregano to taste⁣
 Basil to taste⁣
 Himalayan salt
 Olive oil⁣
 Coconut oil⁣

boil pasta with olive oil and salt until al dente.


in a low pot add coconut oil, garlic, onion, shrimp and fresh mushrooms.


fry for five minutes and add the paprika, the tomatoes, stir, lower the heat and let it cook for 5 minutes.


then add the wine, the tomato paste, the cottage cheese, the mozzarella cheese, the paprika, the water, raise the heat and let it cook for another five minutes.


add the pasta and the rest of the ingredients.


once turned off, add the oregano, the basil and decorate with the parsley.

Nutrition Facts

Serving Size 4

Servings 4