The Gluten-Free Gal’s Guide Penne with Shrimp and Tomato Sauce

(Makes 2 servings)


  • 20 Medium Shrimp
  • 2 tsp. Minced Garlic
  • 1 1/2 tsp. Garlic Powder
  • 1/2 Lemon
  • 1 Can Diced Tomatoes (14.5 ounces)
  • 1/4 c. White Wine
  • 1/4 c. Black Olives (sliced)
  • 1/4 c. Artichoke Hearts (sliced)
  • 1/2 Box Gluten Free Penne (I used a 12 oz. box of Ronzoni Gluten Free Penne)
  • Oil (enough to coat the bottom of your pan)
  • Salt (to preference)
  • Pepper (to preference)
  • Parmesan Cheese (optional)


  • Clean and prep the shrimp, removing the tails and veins.
  • Add oil to a frying pan and place on medium heat.
  • Add the minced garlic to the oil, and let it cook in the oil for about a minute.
  • Add the shrimp to the pan.
  • Squeeze the lemon over the shrimp, add the garlic powder, salt and pepper.
  • Let the shrimp cook until they turn white.
  • Add the can of diced tomatoes, white wine, black olives, and artichoke hearts to the frying pan.
  • Lower the heat underneath the frying pan, and let simmer for 15-20 minutes.
  • While the sauce is simmering, cook the pasta according to the instructions on the packaging.
  • Once cooked, plate the pasta and top with the sauce.
  • If desired, top with Parmesan Cheese.
  • Serve and enjoy!