1 tbsp olive oil
1 tbsp garlic infused oil
2 large or 400g baby zucchini, sliced
400g gluten free pasta
2 x 400g cans tomatoes
good pinch of sugar
200g raw shrimp, peeled
100g lactose free double cream
small pack basil, leaves only, torn
Serves - 2
Heat the oil in a large pan, add the zucchini and cook for a few mins until starting to soften. Cook the gluten free pasta following pack instructions.
Add the tomatoes, garlic infused oil, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.
Add the shrimp to the sauce and bubble until they just turn pink.
Drain the gluten free pasta and add to the sauce with the lactose free cream. Simmer for another 1-2 mins, then add the basil and serve.
Recipe adapted from: Good Food