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Gluten-Free Linguine with Shrimp and Vegetables

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Savoury and delicious gluten-free linguine with shrimp, zucchini, corn, olive oil and mint. A perfect meal to enjoy alfresco with white wine.


  • 1 pkg. (375g) Catelli Gluten Free Linguine
  • 1/3 cup olive oil
  • 1/2 cup shallots, peeled and sliced
  • 2 cups zucchini, thinly sliced
  • 2 cups corn kernels (fresh or frozen)
  • 3 cups ripe roma tomatoes, diced
  • One pinch dried child flakes
  • 240g large shrimp (optional: cut into pieces)
  • 12 large fresh mint leaves thinly sliced


  1. Add 4 litres of water to a pot and 1tbsp (15 mL) of salt to water. Bring to a boil.
  2. In a large pot or frying pan, heat olive oil over medium heat. Add sliced shallots and cook until tender and fragrant, about 3 minutes.
  3. Add sliced zucchini and mix well. Cook over medium heat for 5 minutes until zucchini becomes soft and tender. Season with touch of salt.
  4. Add corn, diced tomatoes and pinch of chili flakes. Bring to a simmer and cook for 5 minutes.
  5. Add shrimp and turn heat down to low.
  6. Cook linguine according to packaging instructions. Drain well and add to sauce. Add sliced mint leaves and toss well. Add salt and pepper to taste; serve immediately.


  • Serving Size: 4