140g gluten free pasta
100g cooked and peeled shrimp
1 lemon, ½ zest and juice, ½ cut into wedges
3 tbsp lactose free cream
½ small bunch mint or basil leaves, shredded, plus a few whole leaves to serve
Cook the gluten free pasta following pack instructions, adding the vegetables 4 mins before the end of the cooking time, and the shrimp just as the cooking time is up.
Reserve a mug of the water, then drain everything and tip back into the pan.
Tip in the lemon zest and juice, and the lactose free cream, and heat through, adding enough of the gluten free pasta water to create a creamy sauce.
Scatter in the shredded mint or basil, a good grinding of black pepper and a little salt.
Divide between 2 warmed pasta bowls, scatter over the herb leaves and serve with lemon wedges.
Recipe adapted from: Good Food