I've always loved cooking and when I have the time I enjoy making extravagant dishes. However, lately my time is limited and I'm always looking for quick and easy ideas. An added difficulty to these meals is my vast amount of food allergies. Most of the items on my list of allergies are easy to get around, but the trickiest (and the things I miss the most) are eggs, dairy and sesame.
After watching a video of Anna, from Vivianna Does Makeup, making a shrimp pasta dish I was inspired to create my own. I headed to the store and picked up some ingredients to throw together. The outcome was simple and pretty great.
Ingredients:
2 tbsp - Olive Oil
2 tsp - Chopped Garlic
2 tsp - Crushed Red Pepper Flakes
3 to 4 cups - Tomatoes
1 box - Linguine
12 - Peeled Shrimp (frozen or fresh)
Sprinkle - Nutritional yeast or parmigiano-reggiano
Something to know about my style of cooking is that I tend to estimate when adding ingredients. I only measure when following a recipe, but for the sake of this blog I will do my best to give measurements although they will be approximate and you should feel free to adjust to your liking.
Warm olive oil in a large pan
Add garlic stirring often to prevent burning
Stir in crushed garlic
Boil water in large pot
Cook linguine
Add sliced tomatoes to the garlic pepper mixture
Add shrimp and cover until shrimp turns pink
Mix into the pasta and enjoy
This would be the point where I would add a ton of parmigiano-reggiano in the old days (before I knew about my allergies). This time I decided to sprinkle a little bit of nutritional yeast on top to add a slight cheesy flavor. This was the perfect dish to enjoy with a sauteed vegetable or garden salad. I packed it up in containers to take as my lunch for the week.
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