I’m always on the search for Gluten Free, Low Carb dishes that don’t make me wish I was downing a bowl of pasta. I LOVE Italian food and I adore shrimp so the two together make me forget about penne altogether. This dish is typically served with chicken, so either way you make it, it will turn out fabulous. I also added mushrooms to increase the density of the dish, that way I could add less shrimp which equals less money. You could also do it strictly vegetarian and add more peppers or other hearty vegetables in place of a protein.
2 Tablespoons EVOO
2 Garlic Cloves, minced
1 Large Red Bell Pepper diced
1/2 Onion diced
1 Cup Mushrooms Diced
1 14.5oz Can of Diced Tomatoes in Juice
1 1/2 Cups Tomato Sauce
1/2 Cup Broth or White Wine
1 1/2 lbs Raw Shrimp, De-shelled & De-veined (washed and drained)
1/4 Cup Crumbled Feta Cheese (optional)
Salt & Pepper to Taste – Yes that is a real thing
The How To
Heat EVOO in a large, deep skillet on medium high heat. Add the red pepper, onions, garlic, salt & pepper and saute for about 5 minutes, or until the vegetables have begun to soften.
Add the can of tomatoes, tomato sauce and mushrooms, stir and cook for an additional 5 minutes.
Stir in the white wine or broth and let come to a boil. Reduce to simmer for 10-15 minutes. Add shrimp and cook for an additional 5-7 minutes, just until the shrimp are cooked through and a beautiful pink color.
Remove from heat and top with feta cheese if desired. Serve Cacciatore along side steamed broccoli, or any other yummy vegetable, tossed with EVOO, salt and pepper. Serve with a glass of Pinot Noir – and enjoy! I promise you won’t miss the pasta with this one.