Along with pizza, seafood and pasta was the hardest thing for me to "lose" when I got my diagnosis of wheat allergy. Seafood or chicken in white sauce with pasta was the primary thing I ordered whenever we went out to eat. It explains why I was always so sick before I even got out of the restaurant.
This recipe is modified from one by Recipegal.com. I've made a few changes for convenience (something there isn't much of when you have to cook from scratch almost everything you eat) and for the peculiarities of wheat and gluten free cooking. Don't let the length of the ingredient list turn you off, it's pretty quick and simple to make.
Wheat-Free / Gluten-Free Scampi and Pasta
1/4 cup olive oil
1/4 cup unsalted butter2 cloves garlic, minced
2 green onions, minced
1/2 teaspoon tarragon
1 teaspoon dried parsley
Approx. 2 dozen shrimp
1/4 teaspoon paprika
Black pepper to taste, fresh cracked
1 teaspoon wheat-free flour blend
3/4 cup water
3/4 teaspoon chicken bouillon
1/2 cup white wine
Approx 1/2 - 2/3 of 13.2 oz package Thai rice noodles prepared according to package directions.
1/2 cup Romano cheese, grated
1/4 cup Parmasean cheese, grated
Saute garlic, onion and herbs in butter and olive oil over medium heat for 1 minute.
Add shrimp and saute for 2 minutes. Sprinkle with paprika and pepper. Add flour blend and cook 1 minute. Add water, wine and chicken bouillon. Cook 2 minutes, stirring.
Remove from heat and toss with noodles and grated cheese. Serve immediately. Serves 4-6.