Lemony Shrimp Pasta

Since tomatoes are on my “do not eat” list, I’ve had to find other things to put on pasta. And let’s be clear – it’s rice pasta that I eat (and once you get used to it, it actually serves quite well as a substitute for pasta).

I found a recipe on jamieloliver.com (and now I can’t find the link!) which I adapted into my new favourite pasta recipe. I actually change it up between shrimp and chicken and will also add different veggies, depending on what I have in the fridge.

But here’s the pasta I cooked on Thursday, after a particularly awesome workout!

Lemony Shrimp Pasta

Heat olive oil in a non stick pan (add enough as the olive oil should also form the sauce)

Add onions, other chopped veggies (I have used either zucchini or peas. Broccoli would also work well). Instead of chopped onions, I sometimes add caramelized onions instead.

Add shrimp and heat until cooked through.

When shrimp is almost cooked, add the zest of 1/2 lemon and then squeeze the lemon over the sauce.

Add sea salt to taste.

Serve over cooked rice pasta.

I love the lemon taste of this dish. Found other variations? Let me know in the comments!