3 shell-on large shrimp

200ml/7fl oz boiling water

2 tbsp olive oil, plus extra for drizzling

1 tbsp garlic infused oil

85g/3oz baby plum tomatoes, chopped

1 tbsp tomato purée

½ lemon, juice only

2 tbsp chopped fresh parsley

salt and freshly ground black pepper

200g/7oz gluten free spaghetti/linguine, cooked according to packet instructions

Serves - 4


Devein the shrimp, then remove the shells and heads and reserve. Place the shells and heads into a pan with the boiling water and bring to the boil, then reduce the heat and simmer for 5-10 minutes.

Strain the liquid through a sieve and reserve the liquor. Discard the heads and shells.

In a separate pan, heat the oil over a low heat and add the shrimp. Cook for 1-2 minutes, or until the shrimp are beginning to turn pink, then stir in the chopped tomatoes and add the tomato purée.  

Pour the shrimp stock  into the pan with the prawns. Cook for 3-4 minutes, then stir in the lemon juice, parsley, garlic infused oil and season with salt and freshly ground black pepper.

Stir in the cooked gluten free linguine. Serve the gluten free linguine with a drizzle of olive oil.

Recipe adapted from: Good Food
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