Category: Gluten Free Skillet Dinners

Chicken, Sausage and Rice Casserole

Whenever I make this flavorful casserole for a family dinner it gets rave reviews!  Chicken drumsticks and Italian sausage come together with ingredients straight from the pantry, and you can use any veggies you have on hand!  It’s easy and economical too.  You can do most of the prep a day ahead and bake the next day.  And that bacon breadcrumb topping- wow!  It really gives this dish an extra punch of flavor, texture and crunch!

4-6 Servings

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Ingredients:

Preparation:

Brown rice takes about 50 minutes to cook, so start that first.  Simmer 3/4 cup rice in 1-3/4 cups chicken broth and 1/4 tsp. seasoning of choice.

For the topping, coarsely chop the bacon, cook and drain on paper towels, reserving the fat in the pan.

Crumble the bacon, or place in an electric chopper and pulse a few times to make bacon bits.

Add 1/3 cup of gluten free breadcrumbs to the skillet with the bacon fat and stir over low heat.  Add back the crumbled bacon and stir well to combine.  Set aside to cool, then mix with 1/4 cup grated parmesan cheese for topping.

I love Aleia’s Gluten Free Breadcrumbs and I use this brand almost exclusively in my recipes.  I promise, your family won’t even know they are gluten free!

In the same skillet, brown the chicken on all sides in a little olive oil.  Season both sides with salt and pepper.

Place browned chicken in a braising pan or Dutch oven, add ¼ cup white wine and 1/4 cup chicken broth.  Cover and simmer 30 minutes.

Transfer the cooked chicken to a plate, remove meat from the bones and sprinkle with paprika.  Strain the liquid from the pan and reserve for later.

Slice the sausage and brown in olive oil.  You can use store bought sausage or check out my recipe for homemade sausage patties!  If using purchased sausage, always check labels for gluten containing ingredients.

Pulse the cooked sausage a few times in the chopper and set aside.

Wipe the braising pan or Dutch oven clean.  Heat 1 tbsp. olive oil and add the veggies.  Season and cook 10 minutes, stirring occasionally.

Add back the sausage and stir well.

Now add the chicken and cooked rice.  Measure the reserved liquid and add enough chicken broth to equal 1-1/2 cups.  Combine with 1/4 cup milk and pour over the chicken and rice mixture.

Tip: Prepare the meal up to this point a day ahead.  Cover and refrigerate.  

Preheat the oven to 350º.  You can bake the casserole in the same pan, or transfer to a pretty casserole dish for a nicer presentation.  Note, if you made the casserole in the advance, take it out of the refrigerator and leave on the counter for at least 30 minutes (don’t place a refrigerated glass baking dish directly into a hot oven, it may shatter).

Spread the breadcrumb mixture over the casserole and bake uncovered for 45 minutes.

The liquid will bubble and thicken to create a nice sauce.  I like to finish it off under the broiler, 3 minutes on low.  Watch that it doesn’t burn!

Let it rest a few minutes to set up, then garnish with fresh herbs (or dried herbs) and bring it right to the table.

Notes ♪♫ Remember, you can substitute any veggies you like in this recipe.  Once I went out on a limb and used eggplant.  Surprise, the reaction ranged from “I loved it” to “I didn’t even know it was in there”! Try broccoli, cauliflower, asparagus or zucchini.  Use what you have on hand, use what you like!

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One Pot Chicken Dinner

When casual comfort food is on your mind, keep the prep simple with this easy braised dinner.  I used fresh, naturally gluten free ingredients like chicken, potato, carrots and onion.  Slow braising ensures the chicken leg quarters are falling off the bone tender.  As a bonus, this dish goes from oven to table in the same pan for easy cleanup.

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Dinner for two

Ingredients:

  • 2 chicken leg quarters
  • 2 tbsp. olive oil
  • Italian Seasoning
  • 1/2 medium sweet onion, cut into chunks
  • 1 medium potato, cut into chunks
  • 2 large carrots, peeled and cut into chunks
  • paprika
  • fresh rosemary
  • 1/4 cup white wine

Preparation:

Use a heavy, oven safe skillet with cover or a Dutch oven.  With the heat on medium low, add 2 tbsp. olive oil and brown the chicken, skin side down for 10 minutes.

Turn the chicken skin side up.  Add the onion, potato and carrot.  Sprinkle with Italian Seasoning, paprika, and fresh rosemary.

Add a splash of white wine, cover and place in the oven for an hour and 45 minutes (1-3/4 hours) at 300º.  Uncover, and cook for an additional 15 minutes to allow some liquid to evaporate.  Broil on low for 3 minutes to finish.  Garnish with a rosemary sprig and serve it right in the pan.

Notes ♪♫ Gluten free meals do not have to be fancy or difficult!  This recipe, made with naturally gluten free ingredients is delicious and satisfying.

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Gluten Free Catfish with Cornmeal Breading

I love Catfish!  We don’t often see it at the market, just a short time each year when in season.  When it does become available, this is how I like to prepare it.

First, I soak the Catfish in milk for 30 minutes.  Milk tenderizes the fish and gives it a milder flavor.  Then, after dredging in a seasoned cornmeal breading, I pop it into the fridge for 15 minutes.  Finally, the fish is cooked quickly on a buttered griddle.  It is nice and crispy on the outside, moist and flaky on the inside.

Is Breaded Catfish gluten free?

To make this recipe gluten free, the only change needed was to substitute a gluten free flour for regular in the cornmeal breading.

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Ingredients:

Preparation:

Add 1/2 cup of milk to a 9 x 13″ glass baking dish and season with Old Bay.  Soak the catfish in milk for 30 minutes, turning once.

In a large plate, combine the rice flour and cornmeal.  Sprinkle with Old Bay.

Dredge the catfish in the cornmeal mixture, pressing gently to coat both sides.  Transfer to a clean plate and refrigerate for at least 15 minutes (this helps the breading to adhere).

Melt 1 tbsp. of butter on a nonstick griddle pan, electric griddle or skillet.  Cook the catfish 5 minutes per side, adding another tbsp. of butter when you turn the fillets.

Transfer to a serving dish and sprinkle with fresh chives.

What goes well with Catfish?  In keeping with the Southern vibe of this meal, I made a side of Gluten Free Corn Cakes.  Check out the recipe here!

Notes: ♪♫ Be sure to choose cornmeal with the gluten free label (some are processed alongside wheat products and may not be safe for those with Celiac).  I like to use whole grain, medium grind cornmeal.  It’s great for breading and for baking.

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Cilantro Lime Shrimp Bowls

Cilantro Lime Shrimp Bowls are bursting with vibrant color and flavor!  Rice bowls are turning up on restaurant menus everywhere, and many are gluten free.  I’ve been wanting to make something like this at home and today was my first attempt.  The ingredients are simple but flavorful.  A light and refreshing meal, perfect for summer evenings!

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2 Servings

Ingredients:

  • 1/2 cup white rice
  • 1/3 cup corn, fresh or frozen
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. oregano
  • 1 lb. shrimp (about 14 large), peeled and deveined
  • 1 lime
  • 8 slices zucchini, cut into half moons
  • 8 slices summer squash, cut into half moons
  • olive oil
  • 1/4 tsp. chipotle chili
  • 1/4 tsp. cumin
  • 1/4 tsp. onion granules
  • 1/4 tsp. oregano
  • 1/4 cup chopped fresh cilantro

Preparation:

  1. Whisk together 1/4 tsp. chipotle chili, 1/4 tsp. cumin, 1/4 tsp. onion granules, 1/4 tsp. oregano.  This mixture will be used to season the shrimp and veggies.
  2. Cut the lime in half.  Slice one half for serving and reserve the other half for juicing.
  3. Combine the white rice, corn, and 1 cup water in a small saucepan.  Season with 1/4 tsp. oregano, 1/8 tsp. salt.  Cover and simmer 15 minutes.
  4. Slice the zucchini and summer squash and cut slices into half-moons.  Toss with olive oil and 1/4 tsp. of the seasoning mixture.
  5. Defrost the shrimp (if frozen) by running under cool water.  Peel and devein, then toss with olive oil and 1/4 tsp. of the spice blend.

6. Preheat a griddle or large nonstick skillet over medium flame and brush with oil.  Cook the squash and shrimp for 8 minutes, turning once.  Finish with a squeeze of lime juice.

7. Stir 1 tbsp. chopped cilantro into the rice.  To plate, divide the rice mixture between 2 serving bowls.  Arrange half the shrimp and squash beside the rice.

8. Sprinkle with more spice, and garnish with fresh cilantro and lime slices.

Notes ♪♫ This Mexican Spice Blend is my “go-to” for dishes like this one.  No need to buy more expensive blends when you can easily stir this together from individual ingredients that can be used in other recipes.

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Braised Lamb Shanks

Lamb shanks are slowly braised with aromatic veggies in this perfect dinner for two that can be enjoyed in any season.  The recipe fits right into my busy day.  After some initial prep, the meal is mostly hands off until dinner time.  It’s easy, and the entire dish can be cooked in one pan, so cleanup is a snap!

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White beans are a traditional accompaniment to this dish.  I opted for canned beans to save time.

Choose lamb shanks weighing about 10-12 oz. each, they will shrink during cooking.  Use a deep, oven safe skillet or braising pan with a cover.  A Dutch oven would also work well.

2 Servings

Ingredients:

Preparation:

Place 1/4 cup rice flour in a food safe plastic bag, add the lamb shanks and shake to coat.  Discard any excess flour.

Heat a deep, oven safe skillet or braising pan with olive oil and brown the shanks on all sides.  Season with salt and pepper.

Add 1/4 cup white wine to the skillet.  Simmer on low heat until reduced by half.  Season again with salt, pepper and thyme.

Add 1/2 cup chicken broth, along with the onions and the carrots.

Cover and place in the oven for 2 hours at 300°, turning once.  See how the shanks have cooked down?

Drain and rinse the beans, and add them to the skillet with an additional 1/4 cup chicken broth.  Cover and return to the oven for an additional 30 minutes.

Doesn’t that look delicious?  The meat was so moist and tender, the beans full of flavor from the braising liquid.  This meal was SO good, I must make it more often!

Notes ♪♫ Use plain white rice flour to coat the lamb shanks, it works well for browning meat.  Save your expensive, gluten free all purpose blends for another recipe.

Originally posted 04/08/2019                                Updated 05/29/2022

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Gluten Free Moo Shu Pork

Gluten Free Moo Shu Pork

Moo Shu Pork!  This was my first attempt at making the popular Chinese American dish, and it’s a keeper!  The flavor and texture of the marinated pork and crisp veggies was just incredible.  And how about those little Mandarin pancakes?

What makes this dish gluten free?

There are a few ingredients you will need to be cautious about in this dish.  While the pork and veggies are naturally gluten free, you need to read the labels on those Asian condiments!  Hoisin Sauce, Plum Sauce, Soy Sauce, Oyster Sauce all may contain wheat.  You can absolutely find gluten free condiments, just read the labels carefully!

I thought I would be getting out of my comfort zone with the Mandarin pancakes, but they were really easy to make!  Surprisingly, they have just 3 ingredients and require no special equipment!  That’s right, no stand mixer, no food processor, just a rolling pin!

Mise en Place

As with all stir-fry recipes, you need to have your ingredients prepped and organized before you begin the cooking.  I was well into the process when I realized I did not have enough Hoisin sauce for the recipe.  Don’t be like me (spoiler alert, I was able to improvise, and it came out great)!!!

4 Servings

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Ingredients:

Marinade Ingredients:

Stir-Fry Ingredients:

  • 12 oz. pork tenderloin, cut into thin strips
  • 1 cup grated carrot (about 1 medium)
  • 1-1/2 cups sliced mushrooms
  • 2 cups red cabbage, shredded
  • 2 cups green cabbage, shredded
  • 2 scallions, bottoms and reserve greens sliced on diagonal for garnish
  • toasted sesame oil

Mandarin Pancake Ingredients:

  • 125 g. (about 3/4 cup) gluten free all-purpose flour (I used and recommend Better Batter Original Blend)
  • 1/4 tsp. salt
  • 1/2 cup boiling water
  • toasted sesame oil

Preparation:

The first thing I did was whisk together the marinade ingredients.  This allows the flavors to meld a bit before you begin cooking.  Divide the marinade into 2 portions, use one for the meat and reserve one to drizzle on the finished dish.   Remember I said that I didn’t have enough Hoisin sauce for this recipe?  Well, I used what I had and topped it off with a little Plum sauce, so delicious!

Next, I prepped the veggies.  I used a coarse grater for the carrots and a mandoline to shred the cabbage.

Now for the pancakes!  You are going to be surprised at how easy they come together.  First whisk together the flour and salt.

Add the water, stirring in a little at a time to form a dry, shaggy dough.  The dough should hold together when you give it a squeeze.  Shape the dough into a log.

Cover with plastic wrap or a damp towel, and let it rest for 10 minutes to hydrate.  While the dough is resting, cut the pork tenderloin into thin strips (I used kitchen shears).  Place the strips into a bowl with half of the marinade and stir to coat.

Use a bench knife to divide the dough log into 8 equal pieces.

I used 6″ wax paper squares to help roll out the dough.  Brush the paper with toasted sesame oil (so it doesn’t stick), place one section of dough between two sheets and roll it out to about 5″ diameter and 1/8″ thickness.

Continue with the remaining sections of dough and stack them between sheets of oiled wax paper.

Now we are ready to finish the dish.  Heat 2 nonstick skillets, a larger one for the stir fry and a smaller one for the pancakes.  In the large skillet, begin cooking the pork.  Discard any marinade remaining in the bowl.

Use tongs to turn each piece to quickly brown both sides.  The pork does not have to be cooked through at this point; it will finish cooking with the veggies.

Add all of the vegetables to the skillet.

Stir fry the veggies for several minutes, turning frequently to wilt the cabbage.

When the veggies are crisp tender, turn down the heat.  Brush the smaller skillet with sesame oil.  Remove 2 of the Mandarin pancakes from the wax paper, stack one over the other and place in the skillet.  Cook for 30 seconds, flip and cook another 30 seconds.  Then, carefully separate the 2 layers and transfer to a plate.

Note ♪ Cooking the pancakes two at a time allows them to heat through on the outside and steam in the middle.  As long as they are well oiled, you should have no problem peeling the layers apart.

Continue with the remaining pancakes and arrange on a serving platter or individual plates.  Spoon the Moo Shu Pork onto each pancake.  Drizzle the reserved marinade over each and garnish with scallion greens.

If you have leftovers, they will keep well for a few days in the fridge.  I stored the Mandarin pancakes in a zip lock bag, with a sheet of wax paper between each and they remained soft and pliable.  Reheat the Moo Shu Pork in the microwave and spoon over a pancake, no need to heat the pancakes as they will warm through from the heat of the pork.

Notes ♪♫ Mandarin pancakes are a thin, unleavened flatbread, similar to a tortilla.  They came out great and reminded me of the wheat wraps I used to buy.  I used (and recommend) Better Batter Original gluten free flour for this recipe.  I have not tested the recipe with other flour blends, so be aware that if you decide to use a different brand your results may vary.  In general, I find that Better Batter is superior to other gluten free flours for recipes that require rolling and shaping of dough.  Remember to use my Promo Code MGFC30 for 30% off your non-sale purchase at Better Batter!

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Gluten Free Cavatelli with Sausage, Mushrooms and Peas

Cavatelli are a small, indented pasta popular throughout Southern Italy.  Similar to gnocchi, they are among the easiest types of hand formed pasta to make from scratch.  Cavatelli were a favorite of my Dad, who was definitely not a pasta lover but I remember he liked the “cavati” from the Italian market.  Perhaps they brought back a long ago memory of pasta being made in the home.

Traditional cavatelli are made with semolina flour.  They are shaped on a smooth surface, with the cavity formed by pressing fingers into the dough, or by using a knife.  To make them gluten free, the semolina was replaced with a gluten free flour blend and the addition of eggs (again not traditional) helped form a smooth stretchy dough.

I served the cavatelli with an easy pan preparation of Italian Chicken Sausage, mushrooms and peas.  It was so good!  A simple, satisfying meal that was just the right amount for the two of us.  If you have bigger appetites or want leftovers just double the recipe!

Dinner for two.

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Ingredients:

For the pasta

Finish the dish

  • 6 oz. (2 links) gluten free Italian Chicken Sausage
  • 1 cup frozen peas
  • 2 garlic cloves, minced
  • 2 cups sliced mushrooms
  • 2 tbsp. olive oil + more for finishing
  • pinch red pepper flakes (optional)
  • splash (~ 1/4 cup) of white wine
  • 1 tbsp. of butter
  • grated cheese
  • Italian parsley

Preparation:

Combine the pasta ingredients in the bowl of a stand mixer and beat 3-4 minutes with the paddle attachment.

Gather the dough into a ball and dust with flour.  Cover with plastic wrap and rest 15 minutes.

Generously flour a cutting board.  Use a bench knife to divide the dough into 4 sections.  Working with one section at a time, roll the dough into a 1/2″ rope.

Cut the rope into 1/2″ pieces, then use a small paring knife to gently press and drag the pieces toward you to form the center indentation and curled edges.

Place the formed pasta on a floured tray and refrigerate until ready to cook.

To finish the dish cut the sausage links in half lengthwise and then slice into half moons.

Heat a braising pan or heavy skillet on the lowest setting and add 2 tbsp. olive oil.  Add the garlic and red pepper flakes and gently warm them to infuse the oil.  Heat a large pan of salted water for the pasta.

Add the sausage to the pan, cook for 1 minute then add the peas and the mushrooms.

Turn up the heat and cook, stirring frequently until most of the liquid evaporates.

Cook the pasta for 3 minutes.  It’s done when it floats to the top.

Add a little more olive oil, splash of white wine and a pat of butter to the skillet.  Drain the pasta and toss with the sausage mixture.  Cook for 1-2 more minutes to incorporate the flavors.

Drizzle with olive oil, then top with grated cheese and a sprinkle of parsley.

Notes ♪♫ As you probably know, I am a huge fan of Better Batter brand gluten free flour.  Both their Original Blend and Artisan Flour Blend are wonderful for making fresh pasta, either by hand or machine.  Check out some of my other made from scratch pasta dishes, like this Gluten Free Trofie and Gluten Free Pappardelle.

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Gluten Free Chicken Lo Mein

Back in the day ordering Chinese takeout was such a treat.  I really miss being able to do that since being gluten free.  There are few places in our area that offer gluten free Chinese food, but cross contact is always a concern.

That’s why I learned to make gluten free alternatives at home, like this Lo Mein.  The recipe is gluten free and lower in sodium than takeout, so I would call that a success!

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Although a true Lo Mein would be made with egg noodles, I used Annie Chun’s Brown Rice Noodles in this recipe, and they were a great stand in.  I use their noodles in many of my Asian stir fry meals.

Ingredients:

For the Sauce:

For the Lo Mein:

  • 1 lb. boneless chicken breast, cut into 1″ cubes
  • 1/2 cup celery
  • 3/4 cup carrots
  • 3/4 cup onion
  • 3/4 cup mushrooms
  • 1/2 cup bell pepper
  • 3/4 cup snow peas
  • sesame oil
  • olive oil
  • coconut aminos
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ginger powder
  • 4 oz. gluten free rice noodles

Preparation:

This is one of those recipes where you need to get organized before you begin cooking.  Prep the veggies, cut the chicken into cubes and have all other ingredients lined up and ready.

Begin by whisking the sauce ingredients together and set aside.

Set up a pot of salted water for the rice noodles and bring to a boil.  Heat a large nonstick skillet with 1 tbsp. olive oil and 1 tsp. sesame oil.  Cook the chicken, turning to brown on all sides.  When the chicken is almost cooked through, remove it from the pan and set aside.

Wipe the pan clean and add 1 tsp. sesame oil.  Begin cooking the carrots, peppers and snow peas for several minutes until crisp tender.  Next add the mushrooms and garlic with an additional tsp. of sesame oil.  Cook for 1 minute.

Add the rice noodles to the boiling water, and at the same time return the chicken to the skillet.  Pour half the sauce over the chicken and vegetables.

Drain the pasta after 3 minutes, add it to the skillet and top with the remaining sauce.  Toss well and stir to combine it all, cook for another minute.

Transfer to a platter and serve.

Notes ♪♫ Have you ever purchased a large piece of gingerroot for a recipe, only to use a small amount and have the rest go bad in the refrigerator?  Here’s a trick I learned this past winter, you can cut fresh ginger into smaller pieces and freeze them for later use.  It is so easy to grate gingerroot right out of the freezer.  Perfect for recipes like this one, where fresh ginger is a key flavor in the sauce.

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Gluten Free Gnocchi with Chicken and Roasted Cauliflower

Look at this beautiful tray of gnocchi!  Would you believe it’s gluten free?  It is so good to know that we can still enjoy some of our favorite meals, minus the gluten!  This dish features fresh homemade gnocchi, one of my favorite pasta shapes, tossed in a flavorful skillet of chicken, sausage and cauliflower.

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4 servings

For the gnocchi:

When you shop Better Batter and use my Promo Code MGFC30 at checkout, you will receive 30% off any non-sale item! 

CLICK HERE to try the flour that I call my little miracle in a bag!

OR

For the skillet:

Preparation:

To make the pasta, whisk together the dry ingredients in the bowl of a stand mixer.  Beat together the eggs and olive oil and add to the flour mixture.  With the paddle attachment, mix on low speed until a soft dough forms (about 1 minute).

Press the dough into a ball and cover with plastic wrap.  Let it rest 10 minutes.

Lightly flour your work surface and gnocchi board.  Use a bench knife to divide the dough into 4 even pieces.  Work with one piece at a time and keep the rest covered so that it doesn’t dry out.  Roll each piece of dough into a long rope about 3/4″ wide.

Use the bench knife to cut the rope into 1/2″ pieces.

To form the ridges, roll each piece over the gnocchi board using your thumb, a butter knife or bench knife.  Keep the board and your fingers floured to prevent the gnocchi from sticking.

Line a baking sheet with parchment or waxed paper and flour lightly.  Place the finished gnocchi on the baking sheet.  If not using right away, cover with plastic wrap and refrigerate.

*Always follow food safety guidelines, pasta made with fresh eggs should be refrigerated within 1 hour.

Now it’s time to finish the dish!  Cut the chicken into 1.5″ cubes and toss with 3 tbsp. rice flour, Italian seasoning, salt and pepper to taste.  Let it sit at room temperature while you prepare the vegetables.

Dice the onion, zucchini and cauliflower.  Slice the sausage into coins.  Toss the veggies and sausage with olive oil and Italian seasoning.  Spread the mixture on a baking sheet in a single layer and roast for 20 minutes at 400º.  Roasting the veggies adds so much flavor to the dish, don’t skip this step!

Bring a large pot of salted water to a rolling boil for the pasta.  Heat a large non-stick skillet over medium low heat.  Begin browning the floured chicken in a little olive oil.  Cook for 3-4 minutes, turning several times to get good color on all sides.

When the chicken is almost done, cook the pasta.  Cover the pot if needed, to keep the water at a boil.  Remember fresh pasta cooks quickly, 3-4 minutes is all it takes!  It will float to the top when done.

Add the roasted sausage and veggies to the skillet with a little chicken broth, folding gently with a spatula as the liquid begins to thicken.

Use a spider strainer to gently lift the cooked pasta out of the water and add it to the skillet.  If too dry, add a bit more chicken broth or a ladle of the pasta water.  Toss gently and continue cooking 1-2 more minutes to get a little browning on the gnocchi.

Transfer to a serving platter and finish with a drizzle of olive oil, grated cheese and Italian parsley.

Just look at this amazing pasta dinner, all from scratch and its gluten free!  It is SO delicious and leftovers are just as good!

Notes ♪♫ This post, first published in 2018 was long overdue for an update.  My original pasta dough was made with brown rice flour and tapioca starch.  I’ve since found that a good all-purpose gluten free flour can work just as well.  I have made this recipe several times with Better Batter Original Blend.  If you use a different brand, be sure that your flour contains xanthan gum.  If not, you will need to add it to help your dough hold together without crumbling or tearing.

Original post 06/17/2018                                Updated 01/20/2022

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Gluten Free Shrimp, Fennel and Farfalle

This skillet dinner has all the requirements of an easy weeknight meal.  With just a little prep, a few pantry ingredients and only 2 pans to clean, what’s not to love?

Have you tried fennel?  It’s a common ingredient in many Italian dishes, both in raw and cooked form.  Raw fennel has a pronounced flavor that becomes milder when cooked.

I used a small amount of fennel as an accent flavor in this dish, but you can adjust to your taste.  It is the perfect complement to the shrimp, garlic and tomatoes!

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Ingredients:

Preparation:

Before you get started, toast the pignoli in a dry skillet until lightly browned and fragrant.  Set aside for garnish.  Heat a pot of salted water for the pasta.

If your shrimp are frozen, rinse them under cool water to thaw.  Peel and devein the shrimp, pat dry and toss with 1 tbsp. white rice flour.

Mince the garlic and chop the fennel into 1/2″ dice.  Heat 2 tbsp. olive oil in a large nonstick skillet.

Add the diced fennel and cook for one minute, then add the garlic and cook for 30 seconds.  Stir in the diced tomatoes, peas, wine and seasoning.  Simmer for 10 minutes to reduce the liquid.

Cook the pasta for 2 minutes less than the package directions.  Add the shrimp to the skillet and cook for a few minutes more, just until the shrimp turn pink.  You can add a small amount of the pasta water if needed.

Drain the pasta, add to the skillet and toss well.

Transfer to a serving platter and finish with a drizzle of olive oil.  Garnish with fresh parsley and toasted pignoli.

Notes ♪♫  When you have a well stocked pantry you can always pull a meal together in a hurry.  I always have frozen shrimp, bags of frozen peas and canned tomatoes on hand.  I am Italian, so you know I have a six month supply of gluten free pasta!  Parsley and garlic are also pantry staples, so I really just had to buy the fennel to make this dish.  I hope you will try the recipe!

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