Tomato, shrimp and pepper pasta
Rice and corn pasta is great for those with a wheat intolerance. It cooks and tastes just like wheat pasta and comes in a variety of shapes. This is a flavour-packed dish and simply needs a crunchy green salad to complete the meal.
250 grams (1⁄2 lb) rice and corn fusilli
2 large red peppers, deseeded and cut into wide strips
1 tablespoon olive oil
16 raw shrimp
1⁄2 cup (125 ml) tomato sauce
2 tablespoons vermouth or dry sherry
2 tablespoons chopped cilantro
1.Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8–10 minutes, or according to the package instructions, until tender.
2.Meanwhile, preheat a cast-iron, ridged grill pan. Add the pepper strips and cook for about 3 minutes on each side until lightly charred. Remove from the heat and transfer to a bowl. Pour the oil over the pepper and toss to coat. Cover and reserve.
3.Reheat the grill pan and cook the shrimp briefly for about 1 minute on each side until pink and cooked through. Add to the peppers.
4.Drain the pasta in a colander. Pour the tomato sauce and the vermouth or sherry into the pan and place over a low heat for 1 minute to warm through.
5.Return the pasta to the pan with the peppers, shrimp and the chopped cilantro. Season to taste. Toss well to combine and serve at once.Variations• You could use scallops or sliced squid in place of the shrimp, cooking them in the same way until just cooked through.• Use wheat pasta if you prefer and cook according to the package instructions until tender.
Serves 4
Preparation time 10 minutes
Cooking time 15 minutes
Each serving
22 g protein • 6 g fat of which 0.5 g saturates • 117 g carbohydrate • 5.5 g fibre • 593 Calories
