4 Tablespoons unsalted butter 1 onion, chopped 1 celery rib, chopped 2 garlic cloves, minced 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1 bay leaf Two 14 ounce cans diced tomatoes, drained Grated zest of 1/2 lemon 1/2 cup gf chicken stock 1/8 teaspoon cayenne pepper Kosher salt and fresh ground pepper to taste 2 lbs. shrimp, peeled and deviened 1 lb. gf pasta 2 Tablespoons chopped parsley
Melt the butter in a medium sauce pan over medium heat. Add onion and celery and cook until tender. Add garlic, thyme, oregano and bay leaf and cook until garlic is fragrant. Add tomatoes, lemon zest, stock and cayenne. Season to taste with salt and pepper. Bring to a boil; reduce heat to low and simmer, covered for 30 minutes; stirriing occasionally. Meanwhile cook pasta according to package instructions, then drain. After 30 minutes increase heat under saucepan and add shrimp. Cook for 3 minutes and serve over pasta. Garnish with parsley.