Gluten Free Skillet Dinners – My Gluten Free Cucina

Gluten Free Lemon Garlic Chicken Pasta

This gorgeous Chicken Pasta dish is easy enough to throw together on a weeknight and pretty enough for company. The bright, fresh lemon flavor really makes it pop!

What ingredients will you need to make this picture-perfect meal gluten free? Just use your favorite gluten free pasta, the rest are common pantry items! For a casual family dinner, you can serve it right in the pan.

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Ingredients:

16 oz. boneless skinless chicken breast, cut into medallions
1 tsp. lemon pepper seasoning
3/4 tsp. garlic powder
2 tbsp. olive oil
3 garlic cloves, minced
1/2 cup gluten free chicken broth
1 lemon, use half for juice and slice remaining half
1/2 cup heavy cream
8 oz. gluten free pasta
1/3 cup grated Parmigiano Reggiano
3 cups baby spinach

Preparation:

Cut the chicken breast into medallions and sprinkle with lemon pepper seasoning and garlic powder. (Hint: for a shortcut, you can use chicken tenders!)

Cook the pasta for 2 minutes less than package directions. Drain and set aside.

Add the butter and olive oil to a nonstick deep skillet or sauté pan over low heat. Add the garlic and cook for 30 seconds.

Add the chicken medallions and cook 3 minutes per side. The chicken does not have to be cooked through at this point- it will finish cooking in the sauce. Transfer to a bowl and keep warm.

In the same pan, add the broth, lemon juice, and cream. Bring to a simmer then add in the cooked pasta and chicken.

Simmer for several more minutes, for the chicken and pasta to finish cooking.

Add the spinach and toss to wilt. Top with grated cheese.

Toss well and garnish with lemon slices. Serve it right in the pan for a casual meal or transfer to a pretty serving dish.

Notes ♪♫ I used Rummo gluten free fusilli pasta in this recipe. It has great texture and holds up well to cooking and reheating.

Gluten Free Surf and Turf

Steak and Cake * Fine Dining on a Budget

A perfectly cooked steak, seared and basted with pan juices, topped with a delicate crab cake. Garnished with fresh lemon and chives, herbed compound butter melting over the top. What would you pay for a meal like this at a restaurant? $50-$100?

Now, what if I told you I made this at home, completely gluten free and for under $15 per serving?

Full disclosure, this is not a filet mignon. It’s a thick cut petite top sirloin that I got on sale- a package of 2 steaks for $15.50, which was half the price of the beef tenderloin. No, it is not as tender as filet mignon but it’s a good little steak with plenty of flavor.

And the crab cakes– they were made with crab from a can. Yes, they would be amazing with fresh or frozen crab meat, but remember, this was an economy meal. I made a batch in advance and reserved one especially for this dinner.

You can make this meal for one, two or more. One steak and one crab cake per person. Just imagine what a dinner party entrée this would make! What would be more surprising, that it was gluten free or that you put it all together on a budget?

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Ingredients per serving:

1 petite top sirloin steak, thick cut
2 tbsp. canola oil
1 tbsp. butter
Montreal steak seasoning
1 lemon
fresh chives for garnish
2 tbsp. compound butter (see notes)
1 crab cake (see recipe here)

Preparation:

Sprinkle both sides of the steak with Montreal Steak Seasoning. Preheat a heavy skillet for at least 10 minutes, you want the steak to sizzle when it hits the pan for a good sear. Just before adding the steak, coat the pan with 2 tbsp. canola oil and 1 tbsp. butter. Add the steak and cook for 4 minutes. To get that wonderful crust, do not move the steak around in the pan.

Next, turn the steak over and squeeze lemon juice and 1 tbsp. compound butter over the top. Cover and cook until the internal temperature reaches 145º (for medium). OR place it in a 350º oven, uncovered until the internal temperature reaches 145º.

To serve, top the steak with a crab cake. Garnish with chives, lemon wedges and the remaining 1 tbsp. compound butter.

What a meal! Yes, I do eat like a queen despite my dietary restrictions. 👸🏻 I hope that when I show you recipes like this one you realize that a gluten free diet does not mean food has to be boring or tasteless. In fact, I’m a bigger foodie now than I have ever been. It just takes a bit of imagination and determination. Try the recipe, you will not be disappointed!

Notes ♪♫ I used a Hexclad® skillet to cook my steak. It is a hybrid pan combining the best features of nonstick, cast iron and stainless steel. I’ve had mine for 3 years and it was worth the price tag.

Recipes for Crab Cakes and Compound Butter are linked here-

Gluten Free Steak and Cake

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Author: © My Gluten Free Cucina
Category: Dinner
Method: Skillet
Diet: Gluten-Free

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Description

A perfectly cooked steak, seared and basted with pan juices, topped with a delicate crab cake. Garnished with fresh lemon and chives, herbed compound butter melting over the top.

Ingredients

Scale

1 petite top sirloin steak, thick cut
2 tbsp. canola oil
1 tbsp. butter
Montreal steak seasoning
1 lemon
fresh chives for garnish
2 tbsp. compound butter (see recipe link)
1 crab cake (see recipe link)

Instructions

Sprinkle both sides of the steak with Montreal Steak Seasoning. Preheat a heavy skillet for at least 10 minutes, you want the steak to sizzle when it hits the pan for a good sear.

Just before adding the steak, coat the pan with 2 tbsp. canola oil and 1 tbsp. butter. Add the steak and cook for 4 minutes. To get that wonderful crust, do not move the steak around in the pan.

Next, turn the steak over and squeeze lemon juice and compound butter over the top. Cover and cook until the internal temperature reaches 145º (for medium). OR place it in a 350º oven, uncovered until the internal temperature reaches 145º.

To serve, top the steak with a crab cake. Garnish with chives, lemon wedges and more compound butter.

Notes

♪ Recipes for Crab Cakes and Compound Butter are linked here-

Crab Cakes

Compound Butter

♪ I used a Hexclad® skillet to cook my steak. It is a hybrid pan combining the best features of nonstick, cast iron and stainless steel. I’ve had mine for 3 years and it was worth the price tag.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

Gluten Free Hibachi Style Chicken with Fried Rice

Never underestimate a woman and her skillet. This hibachi inspired dinner is SO good and has all the best flavors of a delicious meal at a hibachi restaurant without the big price tag, or the gluten!

No, you do NOT need a table sized hibachi grill in your kitchen to make this Japanese style meal at home (wouldn’t that be fun though?). A double burner griddle, large skillet or sauté pan will do the trick.

4 servings

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Ingredients:

12 oz. boneless chicken breast
4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
olive oil
toasted sesame oil
4 tbsp. Tamari, divided
1/4 cup gluten free chicken broth
1/4 tsp. powdered ginger
1/4 tsp. garlic powder
1 tsp. cornstarch
1/2 tsp. toasted sesame seeds, for garnish
sliced scallions or chives, for garnish

For the rice

3/4 cup long grain white or brown rice
1-½ cups water
1/4 tsp. salt

For the egg

1 egg + 1 tbsp. water
cooking spray

Sake optional 😉

Preparation:

Cook the rice according to package directions, either stove top or in a rice cooker. You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.

Next, prep your ingredients. Whisk together the chicken broth, garlic powder, ginger powder and cornstarch. Dice the chicken into 1″ cubes and toss with 1 tbsp. tamari and 1 tsp. sesame oil. Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish). Slice scallions or chives on the diagonal for garnish.

Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat. Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan. Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm. Add the veggies to the same pan with 1 tsp. sesame oil and 1 tbsp. tamari.

When the veggies are crisp tender add back the chicken. Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finally, add the cooked rice to the pan with the egg. Finish with 1 tbsp. tamari and 1 tsp. sesame oil and stir to heat through. Garnish with the toasted sesame seeds and sliced scallions or chives.

Notes ♪♫

♪ Sake is a traditional accompaniment to dining at a hibachi restaurant, but is it gluten free? For a full run down of which brands of Sake are gluten free please refer to this article from Beyond Celiac.

♫ If you are on a low sodium diet, consider substituting coconut aminos for the tamari in this recipe. A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt. A savory seasoning with a salty, umami flavor profile it contains far less sodium than gluten free soy sauce or tamari.

Originally posted 10/27/2022 Updated 08/17/2026

Easy Gluten Free Seafood Medley

Where are my seafood lovers? Today I’m going to show you the easiest dish that you can make in about 15 minutes! If you happen to be near a Whole Foods store, keep an eye out for their Seafood Medley available in the freezer section. It has shrimp, scallops, mussels and squid all in a 14 oz. package, no prep needed. Convenient and just enough for 2 servings.

I didn’t take step by step photos when I made this, because I honestly didn’t think I’d be sharing it with you, but it tasted so good and it was SO easy, that I thought I’d have to add it to the blog. I had leftover yellow rice from another meal, so this was extra quick.

Dinner for 2

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Ingredients:

3/4 cup long grain brown (or white) rice
1½ cups gluten free lower sodium chicken broth
1/4 tsp. turmeric
1/4 tsp. salt
1 tsp. butter
1 package (14 oz.) frozen seafood medley, defrosted
1 tbsp. butter
1 tbsp. olive oil
Old Bay® seasoning
1/4 cup white wine (not cooking wine!)
fresh chives/parsley for garnish

Preparation:

Cook the rice in the chicken broth, stirring in the turmeric, salt and butter. You can do this step ahead of time and refrigerate until ready.

Add 1 tbsp. each of butter and olive oil to a deep nonstick skillet or sauté pan. Add all of the seafood and sprinkle with Old Bay. Cook for 2 minutes then add the wine, stir and give the alcohol a minute to cook off.

Next add the cooked rice. It will absorb any liquid from the seafood and the wine. Stir until heated through, then garnish with fresh chives and/or parsley.

Notes ♪♫ I am a big seafood lover, and I tend to shop for it in the frozen section. I find it is often less expensive, and I love that I can get my favorites like salmon packaged in individual vacuum sealed portions.

Gluten Free Lemon Chicken

Lemon Chicken, the iconic dish from the sitcom Everybody Loves Raymond is famous for a reason. It’s easy and delicious! The boneless chicken breast comes out so juicy and tender, and the bright lemon flavor will make you an instant fan. Perfect for family dinner, company or date night. Make it for your special someone!

Dinner for 2

Ingredients:

1 large (12-14 oz.) boneless chicken breast
olive oil
1 egg
1 tbsp. minced shallot
1/4 tsp. Tuscan seasoning
salt and pepper, to taste
1/2 cup grated Parmigiano Reggiano cheese
2 tbsp. rice flour
2 tbsp. butter
1/4 tsp. garlic granules
1/4 cup chicken broth
2 lemons, divided use

Preparation:

Butterfly the chicken breast then cut it in half lengthwise.

Set up 2 breading trays. In the first tray, beat the egg with 1 tbsp. water. Whisk in 1 tbsp. minced shallot, salt and pepper to taste. In the second tray, add the rice flour and grated cheese.

Heat a nonstick skillet over medium low. Coat the bottom with olive oil. Working with one piece at a time, dip the chicken in the egg mixture, then shake off the excess and dredge in the flour and cheese.

When the pan is hot, add the chicken and cook for 6-7 minutes per side, turning once.

I cooked it all in this divided pan from Anolon, how cool is that?

To make the sauce, melt the butter and squeeze in the juice from one of the lemons, then stir in the chicken broth. Slice the other lemon for garnish.

I grilled the chicken on one side and made the sauce on the other!

To serve, transfer the chicken to a plate, garnish with lemon slices and drizzle with the sauce.

I served it with risotto and peas. You could definitely do a side of pasta or potato and veg as well.

Notes ♪♫ Don’t reach for the plastic lemon, freshly squeezed lemon juice is a must for this dish! 🍋🍋🍋 The same goes for the cheese, grate your own Parmigiano Reggiano cheese and taste the difference!

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Honey Balsamic Grilled Chicken Breast

Need a fast weeknight meal? Honey Balsamic Grilled Chicken Breast is a quick cooking main course that you can enjoy any night of the week. With minimal prep, and one pan for easy cleanup. This recipe makes 4 servings, assuming each breast weighs 12-14 oz. (1/2 breast per serving).

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Ingredients:

2 large (12-14 oz.) boneless chicken breasts
salt and pepper, to taste
3 tbsp. honey
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. olive oil, plus more for grilling
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. thyme
1/4 tsp. rosemary

Preparation:

Butterfly the chicken breasts and open them up, try to slice them to an even thickness. Sprinkle with salt and pepper.

Whisk together the remaining ingredients, (honey through rosemary).

Brush 1 tbsp. of the honey mixture over the chicken and let stand at room temperature for 30 minutes.

Preheat your grill pan. Coat it with cooking spray and add the chicken breast. Spoon half of the honey mixture over the chicken, cover and cook for 5-7 minutes.

Turn the chicken and drizzle the remaining honey balsamic mixture over the top.

Continue cooking with the cover off, allowing the liquid to bubble up and thicken.

Chicken is finished when it reaches an internal temperature of 165º. Transfer to a serving dish and drizzle some of the pan juices over the top.

Serve with rice or potatoes, along with your favorite veggies.

Notes ♪♫ I used an indoor grill pan for this recipe, perfect for stovetop cooking. To make it on your outdoor grill, you will need something (like this) without perforations, or you will lose all of that delicious sticky sauce.

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Honey Glazed Pork Chops

Pork chops are an easy and economical main course. There are so many ways to prepare them! I have always breaded and baked mine, but in the summer, I want something a little lighter. This simple recipe is the one to keep handy for your weeknight rotation. You will love the honey glaze, and the pork chops come out tender and juicy every time.

2 Servings

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Ingredients:

bone-in pork chops, about 6 oz. each
2 tbsp. olive oil
1 tbsp. honey
1 tbsp. gluten free soy sauce (tamari)
½ tbsp. gluten free Worcestershire sauce (I like Lea and Perrins®)
Gluten free seasoning or seasoned salt, to taste
cooking spray
fresh chives, for garnish

Preparation:

Choose chops that are all about the same size, so that they finish cooking at the same time. Whisk together the olive oil, honey, soy sauce and Worcestershire sauce in a baking dish large enough to hold your pork chops in a single layer.

Add the pork chops and marinate for 30-45 minutes at room temperature, turning every 10 minutes.

I cooked the chops in a large non-stick grill pan, you want them spaced out in the pan, not touching. Coat the pan with cooking spray and heat over medium low. Add the pork chops, sprinkle with seasoning, then cover and cook 4 minutes. Keep the cover on, and don’t move the chops around in the pan.

Turn the pork chops over, drizzle any remaining marinade over the top and sprinkle more seasoning. Cover and cook for an additional 3-5 minutes, depending on the thickness of the chops and how you like them done. According to food safety guidelines, pork should be cooked to a minimum of 145° and for me this is perfect. Check with a thermometer to be sure.

Now turn them once more to coat both sides in the honey glaze and cook 30 more seconds.

Transfer to a serving dish and garnish with chives. I served with roasted cauliflower and sweet potato.

Doesn’t that look good? Now that you know how easy it is, surprise your family with a delicious pork chop dinner this week. Make it once and it will become an instant favorite!

Notes ♪♫ The secret to tender juicy pork chops is to not overcook them. Use a skillet with a cover, to keep the moisture in. For best results, cook on medium low heat, use a timer, and check with a thermometer.

Originally published 07/05/2019 Updated 08/26/2025

Honey Glazed Pork Chops

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Author: © My Gluten Free Cucina
Yield: 2 Servings 1x
Category: Dinner
Method: Skillet
Diet: Gluten-Free

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Description

This simple recipe is the one to keep handy for your weeknight rotation. You will love the honey glaze, and the pork chops come out tender and juicy every time.

Ingredients

Scale

bone-in pork chops, about 6 oz. each
2 tbsp. olive oil
1 tbsp. honey
1 tbsp. gluten free soy sauce (tamari)
1/2 tbsp. gluten free Worcestershire sauce (I like Lea and Perrins®)
Gluten free seasoning or seasoned salt, to taste
cooking spray
fresh chives, for garnish

Instructions

Add the pork chops and marinate for 30-45 minutes at room temperature, turning every 10 minutes.

Cook the chops in a large non-stick grill pan, you want them spaced out in the pan, not touching. Coat the pan with cooking spray and heat over medium low. Add the pork chops, sprinkle with seasoning, then cover and cook 4 minutes. Keep the cover on, and don’t move the chops around in the pan.

Now turn them once more to coat both sides in the honey glaze and cook 30 more seconds.

Transfer to a serving dish and garnish with chives.

Notes

The secret to tender juicy pork chops is to not overcook them. Use a skillet with a cover, to keep the moisture in. For best results, cook on medium low heat, use a timer, and check with a thermometer.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

Gluten Free Rice-a-Roni

“Sauté and simmer, the flavor can’t be beat” ♪♫♪♫

You don’t even need a recipe, right? The jingle tells you how to make it! When was the last time you had “the San Francisco treat”? For me I think it’s been decades.

If you miss boxed mixes like Rice-a-Roni® on the gluten free diet, step into the kitchen with me, and I’ll show you how I made this gluten free copycat version, all fancied up with a little bit of veggies and slivered almonds. Only one ingredient swap was needed to make this recipe gluten free. In place of the vermicelli, I used these thin rice noodles from Thai Kitchen.

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Servings: 3-4

Ingredients:

2 tbsp. butter
1/2 cup (about 3 oz.) long grain white rice
1/4 cup (about 1 oz.) thin rice noodles
1/4 cup minced carrot (optional but really good)
1-1/2 cups chicken broth
1/2 tsp. Tuscan seasoning
1/4 cup sliced almonds (optional)
fresh chives for garnish

Preparation:

Break the rice noodles into small pieces. I placed mine inside a zip lock bag so they wouldn’t go all over the place. Heat the butter in a sauté pan or deep skillet with a cover. Add the rice and noodles and sauté over medium low heat, stirring frequently for about 10 minutes. Add the carrots and continue cooking for another 5 minutes.

Pour in the chicken broth, sprinkle with seasoning and bring to a simmer. Cover, reduce heat to low and simmer for 15 minutes.

Remove from heat and keep covered until ready to serve. Transfer to a serving bowl, garnish with fresh chives and slivered almonds.

Notes ♪♫ This was so easy to make, and it is such a versatile recipe. If you need a low sodium option, use unsalted or low sodium broth. For vegetarian, use vegetable broth. Change up the veggies, use what you like or what you have on hand. Vary the seasonings for a different flavor profile. Make it a complete meal by adding a protein. You get the idea!

Gluten Free Rice-a-Roni

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Diet: Gluten-Free

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Ingredients

Units Scale

2 tbsp. butter
1/2 cup (about 3 oz.) long grain white rice
1/4 cup (about 1 oz.) thin rice noodles
1/4 cup minced carrot (optional but really good)
1-1/2 cups chicken broth
1/2 tsp. Tuscan seasoning
1/4 cup sliced almonds (optional)
fresh chives for garnish

Instructions

Pour in the chicken broth, sprinkle with seasoning and bring to a simmer. Cover, reduce heat to low and simmer for 15 minutes.

Remove from heat and keep covered until ready to serve. Transfer to a serving bowl, garnish with fresh chives and slivered almonds.

Notes

If you need a low sodium option, use unsalted or low sodium broth. For vegetarian, use vegetable broth. Change up the veggies, use what you like or what you have on hand. Vary the seasonings for a different flavor profile. Make it a complete meal by adding a protein. You get the idea!

Gluten Free Honey Balsamic Pork Chops with Pasta and Peas

This easy and delicious meal is an old favorite of mine. I’m not quite sure where the original recipe came from, but I have been making it for 25+ years and converted it to gluten free just by changing the pasta and soy sauce. It comes to the table in a casual but impressive presentation that will bring on the compliments!

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Way back when, I always used orecchiette pasta when making this dish. I have struggled for years to find a gluten free substitute- until I had the good fortune to find Gluten Free Orecchiette from Farabella. They were just what I wanted, but feel free to use your favorite gluten free pasta.

Serves 6 (can be scaled)

Ingredients:

24 oz. thin slice lean boneless pork chops
8 oz. gluten free pasta
1-1/3 cups frozen peas
1 cup sweet onion, diced
3 tbsp. honey
2 tbsp. gluten free soy sauce or tamari
1 tbsp. balsamic vinegar
1 tsp. arrowroot (or corn starch)
pinch of red pepper flakes
3 tbsp. olive oil, divided
salt and pepper to taste

Preparation:

Bring salted water to a boil for the pasta. Whisk together the honey, gluten free soy sauce, balsamic vinegar, arrowroot and red pepper flakes.

Add the pasta to the boiling water and cook for 2 minutes less than the package directions.

Heat a deep skillet or Sautee Pan with 2 tbsp. olive oil. Season the pork with salt and pepper and brown 2 minutes per side on medium heat (they will not be cooked through at this point). Drizzle with 1 tbsp. of the balsamic mixture, remove to a plate and keep warm.

Add the onions to the skillet with an additional tbsp. olive oil. When the onions are translucent, add 2 tbsp. of the balsamic mixture. Cook, stirring frequently until most of the liquid has evaporated.

Return the pork chops to the skillet with the peas and drizzle with the remaining balsamic mixture. Continue to cook for several more minutes, until the pork chops are heated through.

Drain the pasta, add to the skillet and toss to coat. Remove from heat and serve right in the pan for a casual dinner.

Notes ♪♫ I loved the Gluten Free Orecchiette pasta from Farabella that you see in this dish. But did you know that this is a fun pasta shape to make from scratch? Check out my homemade Gluten Free Orecchiette in this post for complete instructions!

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Gluten Free Shrimp Fra Diavolo 🔥

Fra Diavolo is a spicy tomato sauce traditionally paired with pasta and seafood. It’s a simple sauce made with a generous amount of crushed red pepper flakes. You can adjust the heat to your liking- I usually plan on 1/2 tsp. per serving. Do you like it spicy? 🔥🔥🔥

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2 Servings

Ingredients:

3 tbsp. olive oil, divided
1 lb. shrimp, peeled and deveined (I used 16-20 per pound count)
4 cloves garlic, crushed and coarse chopped
1 tsp. red pepper flakes (or as much as you like)
1 can (14.5 oz.) fire roasted diced tomatoes
salt, to taste
1/2 tsp. oregano
4 oz. gluten free pasta (I used Jovial capellini)
fresh Italian parsley, for garnish

Preparation:

Heat a large skillet with 1 tbsp. olive oil and boil a large pot of salted water for the pasta. Partially cook the shrimp, about 1 minute per side.

Remove the shrimp to a bowl and add another tbsp. olive oil to the skillet. Add the garlic and red pepper flakes, and cook for 30 seconds, stirring several times.

Add the fire roasted tomatoes with juice, 1/2 tsp. oregano and salt to taste.

Cook the pasta to 2 minutes less than package directions. With 4 minutes to go on the pasta, add the shrimp to the sauce.

Drain the pasta, add it right into the sauce and toss with 1 more tbsp. olive oil and more red pepper flakes if you dare! ♨️

Transfer to serving bowls and garnish with fresh Italian parsley.

I absolutely love the spice in this dish! If you prefer something milder though, you can try my Shrimp Scampi recipe, the sauce is very similar but with a fraction of the heat.

Notes ♪♫ Shrimp size labels are not officially regulated and can differ from one brand to another. What one producer considers large or extra-large may be extra jumbo or colossal to another. That’s why it’s important to go by the count per pound. My shrimp was labeled 16-20, which means there should be 16 to 20 shrimp per pound. I used 16 shrimp (a generous 8 per serving) for this recipe.

Gluten Free Shrimp Fra Diavolo 🔥

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Yield: 2 Servings 1x
Category: Dinner
Method: Skillet
Cuisine: Italian
Diet: Gluten-Free

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Description

Ingredients

Units Scale

· 3 tbsp. olive oil, divided
· 1 lb. shrimp, peeled and deveined (I used 16-20 per pound count)
· 4 cloves garlic, crushed and coarse chopped
· 1 tsp. red pepper flakes (or as much as you like)
· 1 can (14.5 oz.) fire roasted diced tomatoes
· salt, to taste
· 1/2 tsp. oregano
· 4 oz. gluten free pasta (I used Jovial capellini)
· fresh Italian parsley, for garnish

Instructions

Heat a large skillet with 1 tbsp. olive oil and boil a large pot of salted water for the pasta. Partially cook the shrimp, about 1 minute per side.
Remove the shrimp to a bowl and add another tbsp. olive oil to the skillet. Add the garlic and red pepper flakes, and cook for 30 seconds, stirring several times.
Add the fire roasted tomatoes with juice, 1/2 tsp. oregano and salt to taste.
Cook the pasta to 2 minutes less than package directions. With 4 minutes to go on the pasta, add the shrimp to the sauce.
Drain the pasta, add it right into the sauce and toss with 1 more tbsp. olive oil and more red pepper flakes if you dare! ♨️
Transfer to serving bowls and garnish with fresh Italian parsley.

Notes

Notes ♪♫ Shrimp size labels are not officially regulated and can differ from one brand to another. What one producer considers large or extra-large may be extra jumbo or colossal to another. That’s why it’s important to go by the count per pound. My shrimp was labeled 16-20, which means there should be 16 to 20 shrimp per pound. I used 16 shrimp (a generous 8 per serving) for this recipe.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.