Gluten Free Rotini with Shrimp and Avocado-Coconut Curry2016-06-15
Thai chili paste and coconut milk flavor the sauce for this zesty gluten-free dish. Avocado adds non-dairy creaminess and complements the shrimp.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
In a blender, process the vegetable stock, coconut milk, avocado, and lime juice until pureed, then season with salt. Cover and refrigerate until service.
For each serving, to order: Heat 1 1/2 tsp oil in a skillet and saute 1 Tbsp onion and 1/4 tsp chili paste for about 5 minutes.
Add 4 oz shrimp and saute until turning pink, about 3 minutes. Season with salt and pepper.
Add about 1 cup curry sauce to the pan and bring it to a simmer.
Meanwhile, reheat 1 1/3 cups pasta in simmering water. Drain and add it to the sauce. Toss to heat through. Plate and garnish with 1 oz spring onions and 1 tsp cilantro.
- 4 1/2 lb Barilla Gluten Free Rotini
- 6 c vegetable stock
- 3 qt coconut milk
- 6 ripe avocados
- 3/4 c fresh lime juice
- 3/4 c extra-virgin olive oil
- 1 1/2 c minced yellow onion
- 2 Tbsp Thai chili paste
- 6 lb medium shrimp, deveined and halved lengthwise
- White pepper
- 1 1/2 lb spring onions, thinly sliced
- 1/2 c chopped fresh cilantro
Chef Recommended Cuts
- Gluten Free Elbows
- Gluten Free Rotini
- Whole Grain Rotini
This information is per serving.