Quick sauteed shrimp in tomato-garlic sauce

Shrimps with tomatoesIngredients (2servings):

  • 300g gluten-free penne, cooked al dente
  • 18 fresh Black Tiger shrimps
  • 6 raspberry tomatoes
  • 4 tablespoons clarified butter, for frying
  • 4 garlic cloves, crushed
  • sea salt
  • freshly ground black pepper (GF)

 

 

Scenario:

Heat up a deep frying pan, add butter. Add the shrimps and fry on a high heat until browned, for about 4-5 minutes. Turn the heat down, add the garlic and tomatoes and continue frying for 3 minutes, stirring continuously. Season with salt and pepper, place in small bowls. Serve warm with penne. 

 

GF – make sure the ingredient doesn’t contain traces of gluten!

 

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