500g gluten free pasta - Cooked as per instructions
For the tomato sauce
4 tbsp extra virgin olive oil
400g/14oz canned chopped tomatoes
1 red chili, roughly chopped
1 large handful fresh basil leaves, roughly chopped
salt and freshly ground black pepper
For the shrimp
8 shrimp, head removed, shells and meat reserved
handful of basil to serve
Serves - 4
For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil, tomatoes and chili.
Simmer for 30 minutes, or until the tomatoes have just started to break down.
Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm.
Put the gluten free pasta, in a large pan of salted boiling water cook the gluten free pasta according to packet instructions.
Heat a frying pan, add a little olive oil and fry the shrimp meat for a few minutes. Add to the tomato sauce.
To serve, stir the shrimp sauce through the gluten free pasta. Transfer to serving and top with rocket.
Recipe adapted from: Good Food