Gluten Free Pasta with Citrus Truffle Sauce

Nothing is better than a home-cooked meal that can be ready in less than 30 minutes. This dish is perfect for those days that I want to stay home and cook a healthy meal but don’t have much time. The orange, lemon and truffle sauce is not a common sauce for a pasta dish, but believe me it is so good. The orange juice adds a little sweetness to the dish and goes perfectly against the heat from the chili flakes.

Here’s what you need (it serves 4 people)

INGREDIENTS:

1-2 Cups of Perfectly Cooked Organic Gluten-Free Pasta (I used Spinach Quinoa pasta)
1/2 lb Fresh Shrimps (peeled and washed)
2 Organic (small size) Lemons
1/4 organic (medium size) Orange –and a piece or two for garnish
1/4 Cup of Organic Cold Pressed Olive Oil
Spices: Truffle Salt, Pepper, Organic Lemon Garlic Spice, Chili Powder, Organic Olive Oil, Chili Flakes

COOKING INSTRUCTIONS:

On a medium-size pan, use 2 tablespoons of good Olive Oil and the spices above to pan fry the shrimps. They should cook in less than 5 minutes. Then add a few drops of lemon juice and set them aside. Cook the pasta according to the directions on the package. When cooking the pasta add 2 tablespoons of sea salt and a few drops of Olive Oil to the water. It gives some flavor to the pasta. Drain the pasta but put about ½ cup of the pasta cooking water aside for the pasta sauce. Combine all the juices and spices together and add the ¼ cup of Olive Oil and let everything simmer for a couple of minutes. Remove the pan off the heat and add the drained pasta and the shrimp to the sauce and toss everything together. Serve it hot on a plain white plate and garnish with a few slices of lemon and orange and top if off with a dash of chili flakes/powder and a few drops of Olive Oil.  Enjoy!