This recipe is from an IC safe Cookbook.
1 lb uncooked shrimp, peeled and de-veined
3 tbsp olive oil
3 tbsp butter
1/4 cup chicken stock (organic, homemade, or whichever one you can tolerate)
1 tsp basil
1 tsp salt
1/2 tsp onion powder
1 tsp ground black pepper (if can tolerate)
2 garlic cloves, diced or 1 tsp granulated garlic powder
12-16 oz cooked penne pasta or your favorite pasta
1/4 cup chopped parsley
In a large pan, heat the oil over medium heat. Add the butter (the oil will keep the butter from burning). Once the butter has melted, add the stock. Allow the sauce to come to a slight boil. Sprinkle in the basil, salt, pepper, onion powder and garlic. Toss the ingredients to mix well. Add the shrimp. They will cook quickly, about 2-3 minutes on each side. Once the shrimp have cooked, turn off the heat and place your cooked pasta into the pan with the shrimp. Sprinkle in the parsley and toss everything together and serve.