We had one of my favorite dishes tonight. I love this recipe as a pre-race meal or after a long training day. It was especially great after our 87 mile Post Rapture Hills to Purgatory Ride.
Hills to Purgatory by wgarland at Garmin Connect - Details
(I rode from Wayland to Hopkinton and back in addition to the the route on garmin connect)
I adapted this recipe from one of Barefoot Contessa's recipes. Ina loves her butter, bread crumbs, cheese, and wheat pasta, but I am not a fan. I put my spin on it to create not only a healthier, less inflammatory version, but a meal that is much kinder on your digestive system and body.
Kate's Shrimp Scampi
2 lB Shrimp
12 oz (1.5 packages) of Quinoa pasta or other gluten-free pasta of choice
5 large cloves of garlic
2 large shallots (about 1/4 Cup)
2 lemons using both lemon zest and juice from both lemons
1/2 Cup Organic Parsley
3 tbsp Rosemary
3 tbsp Red Pepper Flakes (sprinkle liberally if you like it spicy)
1/4 Cup Olive oil
Salt and Pepper to taste
Preheat oven to 425 degrees. Place shrimp in pan. Pour chopped garlic, shallots, parsley, rosemary and red pepper flakes over shrimp. Pour olive oil, lemon juice and lemon zest next. Top off with salt and pepper. Bake for 15 minutes.
Cook Quinoa pasta for 6-8 minutes. Occasionally stir the pasta since it has a tendency to clump. I like the Ancient Harvest brand. It doesn't disintegrate like other alternative pastas. It tastes amazing. Not only do I like it better than regular pasta, but it even passed the test of dad and nana- who is an extremely picky eater.Not only did it pass the test- they both love it.
Serve shrimp over pasta and enjoy!!
...and next time I escape from purgatory, I will be sure to refuel with this delicious meal.