Gluten Free Red Lentil Fettuccine with Shrimp & Veggies

Hello Hello Loves!
Excited to share a new gluten free find + a super yummy, easy-to-make Shrimp & Veggie Gluten Free Pasta Recipe!

I came across this box of Tolerant Foods Red Lentil Mini Fettuccine in the market the other week and was immediately drawn to this box of gluten free deliciousness!!
1) how cute is this little guy on the package!?
2) I was so excited to find a pasta made from lentils.
I almost instantly started thinking up this recipe in my head to make & share here with you all!

I love the fact that this product is made from one single ingredient – lentils. Lentils, are one of my all time fave complex carbs. They are a super delicious, versatile food — eat them hot or cold, in soups/stews or keep some prepared to toss into salads for added fiber & protein — and, of course, incredibly nutritious. Lentils are…
– naturally gluten free
– loaded with vitamins & minerals like Zinc, Magnesium, Potassium & B Vitamins
– an awesome source of vegetarian protein
– high in fiber
– high in iron
– low glycemic food, slow digesting & help to keep you satiated & energized
for longer periods of time by balancing blood sugars

RED LENTIL FETTUCCINE WITH SHRIMP & VEGGIES

INGREDIENTS
Tolerant Foods, Red Lentil Fettuccine. 2 Cups
Low Sodium Organic Vegetable Broth. 2 cups
Shrimp. 1/2 lb (tails removed)
Organic Mini Heirloom Tomatoes. 1 box (halved)
Organic Asparagus. 1 bunch (just the tips)
Organic Shitake Mushrooms. 2 boxes (stems removed)
Garlic. 4 cloves (sliced)
Goat Cheese. 2 tablespoons (room temperature)
Sunflower Oil
Sea Salt & Pepper. to taste

METHOD

RED LENTIL PASTA
bring water to a boil, toss in your pasta and cook for 10-12 minutes. The box says 8-10, but at 10 minutes, the fettuccine needed a couple more minutes to cook thru. I only used 2 cups because I made this for myself. Feel free to use the entire box if you like, which is available in 2 sizes – 8 & 12oz. boxes. Strain thru strainer & set to the side.

VEGGIES
heat 2 tablespoons oil on medium heat. first add mushrooms and sauté for about 5 minutes. Next, add in asparagus. sauté about 3-5 more minutes. add 1 cup vegetable broth to pan. now adding in your tomatoes + slices of 2 garlic cloves + sea salt & pepper. Let everything simmer, stirring often.

SHRIMP.
In a separate pan, heat 1 tablespoon sunflower oil on medium heat. Toss in the rest of your garlic (2 cloves) and shrimp. Sautéing about 4-5 minutes on each side – setting aside when done.

BRINGING IT ALL TOGETHER…
Add shrimp & pasta to your pot/large pan of veggies. Add 1 more cup of vegetable broth. Bring everything to a boil, then down to a simmer. Cook for about 10 more minutes. Just before you turn the heat off, add in 2 tablespoons goat cheese. Give everything a good stir, making sure the goat cheese is melted and mixed in evenly.

Voilà! This dish is super simple to make and loaded with healthy protein, fiber, & veggies.
If you happen to be vegetarian or fully dairy free, feel free to omit the shrimp and/or goat cheese!

Hope you enjoy. Any good gluten free finds I should know about!? xx