ingredients

9 oz. gluten free penne
1/2 lbs shrimp (tail on or off)
3 cups broccoli florets
1/3 cup shallot (sliced)
3 cloves garlic (sliced)
2 cups heirloom cherry tomatoes
1 cup shiitake mushrooms (sliced)
Bunch of parsley (approx. 2tbsp chopped)
1 cup vegetable stock
Olive oil
Salt
Pepper
Garlic powder
Onion powder

Directions

Prep pasta according to the directions on the package. Strain in a colander. Run under cold water. Drizzle with olive oil, then set aside.

In a large pan on medium high heat, add approximately 2 tbsp of olive oil.

Sauté garlic and shallots, until translucent.

Add tomatoes and shrimp. Cook until the shrimp starts to turn pink, then mix in shiitake mushrooms. Cook for about 1 minute.

Add in steamed broccoli and vegetable stock. Season with salt and pepper, to taste. Continue to cook for about 1 minute.

Turn off the stovetop. Add in cooked penne and mix until all the ingredients have been incorporated.

Serve fresh off the stove or chilled.