Tuesday, April 20, 2010

Gluten Free Linguine with shrimp

From the kitchen of Keith Brunell of Maggiano's Little Italy
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Servings: 4
Difficulty: Moderate
Cook Time: 30-60 min
"The Gloriously Gluten-Free Cookbook," compiled by Vanessa Maltin and published by Wiley, shares this recipe from the kitchen of Chef Keith Brunell of Maggiano's Little Italy. It is a light and tasty pasta dish perfect for a summer night.
One 1-pound package gluten-free linguine
1 tablespoon olive oil
16 medium shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons minced garlic
Cup white wine
Pound diced tomatoes
1 cup clam juice
2 tablespoons chopped basil leaves
1 tablespoon butter
Cooking Directions
1. In a large pot of salted boiling water, cook the pasta according to the package instructions. Drain and set aside.
2. In a large sauté pan, heat the oil over medium-high heat and add the shrimp. Season with the salt and pepper and cook, stirring, until the shrimp begin to turn pink, about 1 minute. Flip them over, and continue cooking for 1 minute; you do not want the shrimp to be fully cooked. Add the garlic and continue cooking until the garlic is softened, about 1 minute more.
3. Add the wine and bring to a simmer. Cook, stirring frequently, until the wine is reduced by half, about 8 minutes. Add the tomatoes, clam juice, basil, and butter. Bring the sauce to a simmer, stirring, and add in the pasta. Stir well and continue to cook for 2 to 3 minutes. Remove from the heat and season with the salt and pepper.
Serves 4
-Courtesy Vanessa Maltin,"The Gloriously Gluten-Free Cookbook," from Wiley publishing, available April 26. With the help of chefs Edgar Steele of Cafe Atlantico, Katie Chin of Thai Kitchen, and Keith Brunell of Maggiano's Little Italy, Maltin presents Mexican, Asian and Italian recipes that are both safe and tasty for those suffering from celiac disease, a condition in which people are unable to digest gluten.

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