My shrimp pasta – called “seafood pasta” at the house – has been a dinner staple for several years. I make it using the same methodology as my chicken alfredo recipe…but with seafood.
For the pasta, we’ve been using De Boles penne pasta, mostly because we haven’t found any other brand of rice pasta in our local markets. It’s not bad, but it is really hard to get a good, consistent level of tenderness. If we happen upon any other brand I’ll be sure to pass on the results.
I’ve touched a little on gluten-free pizza crusts in this post, but I thought it was time to explain how I make pizza at home.
This recipe uses an Against the Grain 12″ pizza shell, which has an impressively simple ingredients list: tapioca starch, milk, eggs, canola oil, mozzarella cheese, cheddar cheese, and parmesan cheese. Simply put, if you allow dairy in your diet, this pizza crust is close enough to the real thing that you can easily ward off pizza cravings without any lingering guilt.
I also prefer to use 8oz blocks of fresh mozzarella cheese for practical reasons. I’ve found that using bags of shredded cheese never seems to work out for me, because I end up with too much or not enough cheese. Cutting fresh mozzarella is easy and takes all of the guesswork out of this simple dish. Plus, natural and fresh mozzarella is a lot easier to find than good shredded cheese anyway.
You’ve probably noticed by now that I place certain banners underneath each recipe – “gluten free, paleo-friendly, perfect health diet-friendly, contains dairy” – and I thought I should explain them a little better.
The Domestic Man 