I find with my ulcerative colitis and sometimes food that sits heavy in my stomach upsets my stomach. I also can’t do dairy anymore, which means that a lot of the pasta that I would normally eat is off the table for me (oh lasagna how I miss you). But, I got this shrimp pastarecipe off my aunt who’s a dietician, and it’s so good! The reason it’s so good though is most definitely because of the sauce. It’s incredibly light and it doesn’t sit heavy on my stomach. Yay not feeling gross!
4 tablespoons of olive oil
1 small red onion diced
1/2-1 teaspoons of red pepper flakes (ONLY if you like some heat. If you don’t like heat then skip this)
1 yellow or orange pepper sliced
1 cup sliced mushrooms
1/2 a jar of sun dried tomatoes (sliced)
1/2 a small jar of sliced roasted red peppers
2 cups chicken broth
1/2 a small can of tomato paste
raw shrimp (as much as your want to eat)
pasta (whatever kind of pasta you want to eat)
First, take your shrimp and if they’re frozen defrost them. Once that’s done, rip off of the scaly bit, and put your shrimp in a bowl. Put 2 tablespoons of olive oil and salt and pepper in the bowl and mix your shrimp in it. Let the shrimp marinade and put the bowl in the fridge until you’re ready to cook your shrimp.
In a deep frying pan that you can cover with a lid, sauté your olive oil, red onion, red pepper flakes (seriously if you can’t do spice or heat leave them out), the yellow or orange pepper and the mushrooms.
Then add in sun dried tomatoes, and the sliced roasted red peppers. After that you’ll add in the chicken broth and the tomato paste. Mix everything up, put the lid on your frying pan, and let the sauce simmer for about an hour.
45 minutes later start cooking your pasta – whatever kind of pasta you prefer. Then take out a second frying pan, and cook your shrimp at a medium to high heat until their pink on both sides and curled.
Once your pasta and shrimp are done, dish up!