4 tbsp extra virgin olive oil
2 thumb-sized red chilies, sliced and most seeds removed
1 tbp garlic infused oil
10 slices bacon, chopped
140g tomatoes, halved
400g gluten free spaghetti
300g large raw shrimp, shells removed
For the gluten free breadcrumbs
2 slices gluten free bread, pulsed to crumbs
large handful flat-leaf parsley, chopped
zest 1 lemon
Heat oven to 200C/180C fan/gas 6. In a large frying pan, heat 3 tbsp of the oil.
Add the chilies and sauté until golden, about 2-3 mins. Add the bacon, and stir for 1 min.
Tip in the tomatoes garlic infused oil and a pinch of salt, then sauté for a further 10 mins.
Tip the gluten free breadcrumbs onto a baking sheet, pour over the remaining oil, season and bake for 7 mins. Remove and add the parsley and lemon zest.
Cook the gluten free pasta in boiling salted water to packet instructions, about 9 mins.
Heat the sauce and just before the gluten free pasta is ready, stir in the shrimp so that they cook through.
Drain the gluten free pasta and mix with the sauce, then sprinkle with the gluten free crumbs.
Recipe adapted from: Good Food