Gluten-Free Shrimp Scampi Pasta
Elevate your weeknight dinners with this Gluten-Free Shrimp Scampi Pasta, a delicious twist on a classic favorite tailored for gluten-free diets. Featuring tender gluten-free spaghetti, succulent shrimp, and a vibrant lemon-garlic butter sauce, this recipe is bursting with mouthwatering flavors. A splash of white wine or chicken broth adds depth to the sauce, while red pepper flakes provide a subtle kick. Ready in just 30 minutes, this easy shrimp scampi is perfect for busy schedules, yet elegant enough for entertaining. Garnish with fresh parsley and optional Parmesan for a beautiful finishing touch. Ideal for seafood lovers seeking gluten-free dinner recipes, this dish checks all the boxes for comfort, health, and gourmet flair!
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Recipe Information
Ingredients
- 12 ounces Gluten-free spaghetti
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 4 Garlic cloves, minced
- 1 lemon Zest of one lemon
- 2 tablespoons Freshly squeezed lemon juice
- 0.5 cup White wine or chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon Red pepper flakes
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Season the shrimp with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted, add the shrimp in a single layer. Cook the shrimp for 1-2 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the minced garlic and lemon zest. Sauté for about 1 minute until the garlic is fragrant, being careful not to burn it.
Add the white wine (or chicken broth) and bring the sauce to a simmer. Cook for 2-3 minutes until the liquid has reduced by half.
Stir in the lemon juice, red pepper flakes, and the cooked shrimp into the sauce. Let it simmer for 1-2 minutes to warm the shrimp.
Add the cooked pasta to the skillet and toss everything to combine. If the sauce is too thick, add a bit of the reserved pasta water until the sauce reaches your desired consistency.
Season the dish with additional salt and pepper to taste. Remove the skillet from the heat and sprinkle with chopped parsley.
Serve the shrimp scampi pasta hot, optionally garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.3 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1182 mg | 91% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2141 mg | 46% | |
*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.
