Thanks to jarred sauce, this creamy gluten-free Alfredo pasta dish takes only minutes to prepare but makes any meal feel like a celebration.
- 12 ounces gluten-free pasta
- 2 teaspoons olive oil
- 12 ounces medium shrimp, peeled and deveined
- 2 cloves garlic, minced or put through a garlic press
- 1 15-ounce jar gluten-free Alfredo sauce
- 1 14-ounce can quartered artichoke hearts
- Freshly ground black pepper
- Grated Parmesan for serving, optional
Bring a large pot (8 quarts) of water to a boil. When the water reaches a boil, salt (about 2 teaspoons) and add the pasta. Cook pasta according to package directions.
While the pasta cooks, prepare the sauce. Heat the olive oil in a large skillet over medium-high heat until the oil shimmers but does not smoke. Add the shrimp. Cook, stirring occasionally, until the shrimp are bright pink, about 4 to 5 minutes.
Add the garlic and cook until aromatic, about 1 minute. Pour in the Alfredo sauce and stir in the artichoke hearts. Reduce heat to low.
Reserve one cup of the pasta cooking water. Drain pasta and return to the pot. Toss with sauce. Adjust consistency with the pasta cooking water if needed. Season generously with black pepper.
Serve with grated Parmesan cheese.
Nutrition Analysis: 610 cal, 29 g fat, 110 mg chol, 1550 mg sodium, 71 g carbs, 2 g fiber, 3 g sugar, 15 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.