Easy Gluten Free Garlic Shrimp Pasta

• 2 oz gluten free short pasta such as fusilli (I use bionatur)
• 1 tbsp olive oil, so the pasta doesn't stick
• 2 tbsp ghee or butter
• 10 shrimp; peeled, deveined, de-tailed
• 3 large garlic cloves; minced or pressed
• 1 large shallot clove; diced
• 2 tbsp parmigiano reggiano or similar hard white italian cheese

1. If your shrimp is frozen, take them out of the freezer to thaw and put them in room temperature water.
2. This will help them thaw faster.
3. Bring a pot of water to a boil, salt, add olive oil, add pasta.
4. cook according to package directions.
5. in a large saucepan, melt the ghee or butter on medium heat, about 1 minute.
6. add diced shallots to melted ghee, cook until semi-translucent, about 3-5 minutes.
7. (NOTE: DO NOT add the garlic with the shallots, the garlic will burn before the shallots cook through.)
8. when shallots are semi-translucent, add the garlic.
9. cook for another 2-3 minutes and reduce temperature to med-low heat.
10. Add shrimp.
11. If raw, saute until they turn pink through-out, about 3-4 minutes on each side.
12. If precooked, saute for 5 minutes so the flavors can coat the shrimp, but not too long so the meat doesn't toughen.
13. drain the pasta, transfer to a medium tupperware container with a lid or large mixing bowl
14. toss the contents of the saucepan, pasta, cheese, and salt & pepper, together.
15. Open container and enjoy.
16. Add more cheese if so desired.
17. (I use A LOT!)

pasta, olive oil, ghee, shrimp, garlic, shallot, parmigiano reggiano

Taken from cookpad.com/us/recipes/363810-easy-gluten-free-garlic-shrimp-pasta (may not work)