The Nogluten Cookbook by Kimberly A. Tessmer

Author:Kimberly A. Tessmer
Language: eng
Format: epub
Tags: ebook, book
Publisher: Adams Media,
Published: 2007-07-15T00:00:00+00:00

Spaghetti Squash with Creamy Vodka and Shrimp Sauce

Serves 6

1 large (4 to 5 pounds) spaghetti squash, cooked

2 minced shallots

2 tablespoons olive oil

1 tablespoon butter

1 tablespoon cornstarch

½ cup vodka

1 28-ounce can GF crushed tomatoes

1 cup heavy cream

1½ pounds shrimp, peeled and deveined

Salt and plenty of freshly ground pepper to taste

½ cup each chopped fresh parsley and basil

¼ cup GF prosciutto ham, minced, for garnish

The squash can be prepared a day in advance. Its fresh taste lends itself to many sauces, from a tomatoey marinara to a meaty Bolognese.

1. Place the cooked squash in a large bowl and keep warm while you make the sauce.

2. Sauté the minced shallots in a mixture of oil and butter. When soft, add the starch. Cook and stir over low heat until well blended, then add the vodka and tomatoes.

3. Cover and simmer gently for 20 minutes.

4. Stir in the cream and heat slowly, then add the shrimp. Do not boil after the cream has been added. When the shrimp turns pink, pour over the spaghetti squash, and add salt and pepper to taste. Garnish with parsley, basil, and prosciutto.

Parmesan Cheese

Always grate Parmesan cheese yourself as you need it. Buy it in 1-pound blocks and keep well sealed with plastic wrap in the refrigerator. Try using a box grater for a coarse cheese with lots of body.

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