10 mins
25 mins
Serves 12

Macaroni Cups with Seared Shrimp

Perfect for entertaining, this simple and tasty gluten-free appetizer is one that everyone will love.
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  • 1 pkg Italpasta Gluten Free Elbows
  • 3 tbsp extra virgin olive oil
  • 4 cup baby spinach
  • 1/4 tsp salt and pepper, each
  • 4 eggs, lightly beaten
  • 1 cup Parmesan cheese, grated
  • 1/4 cup gluten-free bread crumbs
  • 1/4 cup sundried tomatoes, finely chopped
  • 1/3 cup fresh basil, finely chopped, divided
  • 6 garlic cloves, roasted and chopped
  • 12 shrimp, peeled, deveined, tails removed
  • 2 tbsp lemon juice
  • 1/3 cup goat cheese, finely crumbled


  • Preheat oven to 350F (180C). Prepare pasta according to package directions; drain and let cool. Meanwhile, heat 2 tbsp (30 mL) oil in large skillet set over medium heat; cook spinach, salt and pepper for 2 to 3 minutes or until wilted. Let cool completely.
  • Stir together pasta, spinach, eggs, Parmesan, bread crumbs, sun-dried tomatoes, 1/4 cup (60 mL) basil and roasted garlic. Spoon evenly into 12 greased muffin cups. Bake for about 15 minutes or until golden brown and set.
  • Meanwhile, heat remaining oil in large skillet set over medium heat; cook shrimp for about 3 minutes or until starting to curl and cooked through. Season with salt and pepper.
  • Top each macaroni cup with shrimp, sprinkle of lemon juice, goat cheese and remaining basil.
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For mini cups, spoon pasta mixture into 24 mini muffin cups and reduce baking time as needed.

Nutritional Analysis

Calories: 240kcalCarbohydrates: 28gProtein: 12gFat: 9gCholesterol: 125mgSodium: 430mgFiber: 1g