3 cups uncooked gf penne 2 teaspoons olive oil 2 large shallots, minced 3 slices pancetta, chopped 3/4 lb. shrimp 1 cup peas 1 zucchini, sliced 1 cup grape tomatoes, halved 1/4 cup Parmesan cheese, grated 1/4 cup prepared pesto 1/4 cup cream Salt and freshly ground black pepper
Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
Heat 1 teaspoon of olive oil in a large deep skillet over medium heat. Add shallots; sauté for 1 minute. Add the pancetta; cook until browned. Add the shrimp and sauté for 2-3 minutes or until just cooked through. Transfer pancetta, shrimp and shallots to a plate. Add the remaining olive oil to the skillet. When the skillet is hot again, add the zucchini; sauté 2-3 minutes or until just tender. Add the peas; sauté for 2 minutes.
Add the pasta, shrimp mixture, tomatoes, parmesan, pesto and cream to the skillet; stir until warmed through and combined. Adjust seasonings to taste with salt and freshly ground black pepper.
We used Tinkyada’s gf penne for the gf pasta in this recipe. To purchase this product please click the link below in our Recommended Tools section.