12 raw shrimp, shells and heads removed and reserved for stock
400g/14oz gluten free pasta
2 tbsp olive oil, plus extra for drizzling
1 tbsp garlic infused oil
1 tbsp smoked paprika
8 tomatoes, chopped
½ tbsp red wine vinegar
½ lime, juice only
salt and freshly ground black pepper
Bring a small pan of salted water to the boil. Add the shrimp shells and heads to the boiling water and simmer.
Bring a large pan of water to the boil, then add the gluten free pasta to the pan and cook according to packet instructions. Then drain the pasta and set aside.
Heat the olive oil in a frying pan and fry the shrimp for 2-3 minutes, or until golden-brown all over.
Add the smoked paprika, and cook for one minute, ensuring it is moving and nor allowed to burn.
Stir in the chopped tomato, garlic infused oil, 2 or 3 tbsps of the shrimp stock (from the simmering pan above) and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the shrimp are cooked through (they should be pink and opaque).
Remove the pan from the heat and add the gluten free pasta, mixing well to coat in the sauce.
Add a squeeze of lime juice and season, to taste, with salt and pepper.
Put the gluten free pasta on a plate, drizzle over some olive oil and serve.