Directions: |
Directions:Put a pot of water on to boil for the gluten-free pasta. If using raw shrimp, remove the shell, tail, and devein. With either raw or precooked shrimp (if they're a medium to large size), I like to slice them in half (lengthwise), so they still maintain their shrimp shape. It makes them a more manageable size for eating.
Saute garlic and onion in the olive oil on low to medium heat for about 5 minutes or so - until the edges on the onion appear translucent. Add the broth, tomato sauce, celery, carrot, basil, and cayenne pepper. Simmer for about 15 - 20 minutes or until the celery is nearly tender.
While the soup is simmering, prepare the gluten-free pasta shells. Pour into a colander and rinse with hot water and drain.
To the soup, add the canned tomatoes, Worcestershire sauce, salt, black pepper and Sriracha and cook together for approximately 8 - 10 minutes.
Finally, add the pasta and shrimp and cook an additional 5 minutes. If the shrimp is raw, it will let you know it's ready when it turns pink. If it's precooked you're basically just heating it up. Either way, be careful not to overcook the shrimp or it will be tough and rubbery.
Taste and adjust seasonings. If you like it hotter, go ahead and add a bit more Sriracha and/or cayenne pepper.
Scoop into bowls. The flavor of the soup is best if allowed to cool slightly before serving. Garnish with chopped parsley or a little freshly grated Parmesan cheese. |
This recipe for Spicy Shrimp and Pasta Shell Soup is from