LET'S MAKE..SHRIMP N PASTA (GLUTEN FREE)

Greetings, EVeryone!! I hope you're hungry. 

Today's good eats are: Shrimp N Pasta and lightly sauteed Kale w/tomato and red onion.

So, let's dive right into it

INGREDIENTS:

• WILD CAUGHT SHRIMP or the freshest shrimp possible (1 lb)
• GLUTEN FREE PASTA or pasta of your choice.
• FRESH KALE (as much as you like)
• TOMATO (at least 6)
• RED ONION (1 rough chopped)
• BELL PEPPER (1, diced)
• FRESH BASIL (handful, rough chopped)
• FRESH GARLIC (3 bulbs diced)
• SEA SALT (to taste)
• FRESH GROUND PEPPER (to taste)
• CAPERS (3 table spoons)
• CAYAN PEPPER (dash)
• TUMERIC (dash)
• EXTRA VIRGIN OLIVE OIL (5 tbsp)
• BRAGG'S LIQUID AMINOS

SIDE NOTE..SPICE BRANDS I LOVE

I absolutely LOVE the 'Real Salt' Brand of Sea Salt and Seasoning Salt..They use dried herbs, no preservatives, additives nor MSG..LOVE.. And we purchase our fresh herbs and spices from the Farmer's Market. I simply transferred them to little mason jars and created labels so our cabinets could be organized.

THE NITTY GRITTY...LET'S COOK

Now, before we begin, my husband and I love to cook to some awesome music. Today, my music of choice was Nina Simone 'SinnerMan'..It truly put me into the groove and I wanted to put all my love into this dish. The music was perfect as the wonderful aroma seduced our senses.  

 In a medium sauce pan, heat 3 tbsp of extra virgin olive oil and add your onion, garlic, green pepper and capers and allow to saute for about 3-5 minutes. The blend of items are an o'mazing burst of flavor. The surprise of the capers truly bring out the other flavors of the herbs and spices.

Bring a nice sized pot of water to boil for your pasta. Add a dash of sea salt and 1 tbsp of Olive Oil to the water. Once your water is boiling, add your pasta and allow to fully cook until tender.

Add your shrimp and cook until pink, then add your fresh basil and tomato.  

The tomatoes will begin to soften and produce a natural sauce making the wonderful topping for the pasta. Use a fork or your hands to mash up the tomatoes, allowing it to have remains of slight chunks combined with the sauce.

For the Kale: In a medium sauce pan, heat 2 tbsp of Extra Virgin Olive Oil, add your Kale and allow to lightly saute. Add your onion and tomato, a dash of Bragg's Liquid Aminos to taste.

SERVE HOT AND ENJOY!!

Grab a bottle of Cabernet or a glass of Reisling or Pinot Grigio and allow the O'Mazing flavors burst in your mouth. Enjoy