Gluten Free Creamy Shrimp and Garlic
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
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.
Serving Size 4