This is a recipe snagged from a Kraft recipe magazine. It's easy to make gluten-free.
1/2 cup Balsamic Vinaigrette (here's one that is gluten-free, but you can also check out Newman's Own and Kraft - check the labels)
1 onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) diced tomatoes, undrained
2 cups Tinkyada Penne Pasta, uncooked
1 pound cooked, cleaned shrimp
1/4 cup grated Parmesan cheese (Kraft is gluten-free)
1. Heat large nonstick skillet on medium-high heat. Add dressing, onions, and garlic; cook 2 minutes. Stir in tomatoes; cook 12 minutes, stirring occasionally. Meanwhile, cook pasta as directed on package.
2. Add shrimp to sauce; cook 2 minutes or until heated through.
3. Drain pasta; toss with shrimp mixture. Sprinkle with cheese.