This makes one big serving:
1.5oz. dry corn-rice (gluten-free) pasta
Simmer these until al denté, then drain in a strainer.
Marinate the following in a big splash of Lemon-EVOO Dressing then sauté:
7 med. shrimp, cut in half
3 smashed-minced garlic cloves
As soon as the dressing begins to sizzle, add the drained carrot and pasta. Let everything sizzle a minute or two, stir, then let it sizzle again. Continue this until the shrimp and garlic are just barely done. Flip this around in the pan, then serve. This is great as a quick, healthy lunch or dinner. Shown with a side of coleslaw. . .Lin
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