I found a delicious looking recipe on Pinterest by Julia of Julia’s Album. I had to omit some ingredients due to my son’s allergies and substitute with safe ingredients to make the new recipe dairy free, egg free, wheat free, gluten free, and garlic free. I also changed the amount of herbs and added sugar to sweeten the sauce up. Thank you, Julia, for giving me a great base to start from!!! It’s a great addition to our menu! If you like the looks of this recipe, please take a look through Julia’s site! She has amazing recipes!
Shrimp Pasta in a Tomato “Cream” Sauce
- Cook shrimp and 1 Tbsp of oil in a large pan over medium heat, approx. 2 minutes on each side. Season the shrimp with paprika, red pepper seasoning and salt to your taste. I don’t use much red pepper because my boys don’t like spicy. Remove shrimp from pan and set aside. I put the cooked shrimp in a small medal bowl and cover it to keep it warm.
- Cook the chopped onion in the same pan with 1 Tbsp of oil until cooked, about 2 minutes. Add the crushed tomatoes, chicken stock, basil, oregano and sugar and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Make sure to use a spatula to scrape up any residue off the bottom of the pan.
- Slowly stir in 1/2 cup of rice milk and heat for about 2 minutes. Add the shrimp back to the pan along with the cooked pasta and continue to heat approx. 1-2 more minutes.