3 tbsp olive oil
zest 3 lemons
1 red chili chopped
200g large raw shrimp, shelled
350g gluten free tagliatelle
100g bag rocket
1 tbsp chopped parsley and chives
Serves - 2
Heat the oil, then add the zest, chili and infuse for about 15 mins.
Add a little of the oil to a pan, then fry the shrimp for 2-3 mins.
Meanwhile, boil the gluten free tagliatelle according to pack instructions.
Drain, return to the pan, then add the oil, shrimp and rocket.
Toss together with chopped herbs, season and serve immediately.
Recipe adapted from: Good Food