Dairy-Free Garlic Butter Shrimp Pasta
Indulge in the creamy, savory goodness of Dairy-Free Garlic Butter Shrimp Pasta—a dish that combines tender, juicy shrimp and perfectly cooked pasta in a rich, dairy-free garlic butter sauce. This quick and easy recipe uses simple ingredients like dairy-free butter, fresh garlic, and a touch of dairy-free milk thickened with cornstarch to create a luscious, silky sauce that’s completely free of dairy. Brightened with zesty lemon juice and topped with a sprinkle of fresh parsley, this crowd-pleasing pasta dish is perfect for weeknight dinners or special occasions. With a prep time of just 15 minutes and the option to make it gluten-free, this wholesome yet indulgent recipe is tailored to fit a variety of dietary needs while delivering bold, satisfying flavors that everyone will love.
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Recipe Information
Ingredients
- 4 tablespoons dairy-free butter
- 4 garlic cloves, minced
- 1 pound large shrimp, peeled and deveined
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 cup dairy-free milk
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 8 ounces spaghetti or other pasta (gluten-free if needed)
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add 2 tablespoons of dairy-free butter and olive oil, heating until the butter is melted.
Add minced garlic to the skillet and sauté for about 1 minute, or until fragrant.
Increase the heat to medium-high and add the shrimp to the skillet. Season with salt, black pepper, and red pepper flakes if using, and cook for about 2-3 minutes on each side or until shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In a small bowl, whisk together the dairy-free milk and cornstarch until smooth. Pour this mixture into the skillet, stirring constantly, and bring to a simmer.
Add the remaining 2 tablespoons of dairy-free butter to the sauce and stir until melted and the sauce thickens, about 2-3 minutes.
Stir in the lemon juice and chopped parsley, adjusting the seasoning with more salt and pepper if needed.
Return the shrimp to the skillet, tossing to coat them in the sauce.
Add the cooked pasta to the skillet, tossing everything together until well combined and the pasta is heated through.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.5 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 526 mg | 40% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
