Gluten Free Shrimp Scampi Pasta

If you love shrimp scampi but need it to be gluten free, you’re going to want to save this recipe. It has all the classic flavors – garlic, butter, white wine, and lemon – tossed with perfectly cooked shrimp and linguine.

I’ve made this so many times now and it never disappoints. The sauce is light but rich at the same time, and it coats every strand of pasta beautifully.

The best part is that being gluten free doesn’t change a thing here. Swap in gluten free linguine and that’s really all there is to it. No weird textures, no missing flavors.

Everything cooks in one skillet (besides the pasta), so cleanup is easy too. It’s a quick, satisfying dinner that works any night of the week.

Why You’ll Love This Recipe

Ready in Under 30 Minutes – This entire dish comes together so fast that it is perfect for a weeknight dinner.

The Sauce Is Incredibly Silky – The butter and wine reduction with reserved pasta water creates a rich sauce that coats every strand perfectly.

You Would Never Know It Is Gluten Free – The bold garlic butter and lemon flavors make the pasta taste just like a restaurant-quality scampi.

Perfectly Cooked Shrimp Every Time – Cooking the shrimp separately and adding them back in keeps them tender and never rubbery.

Ingredients

• 12 oz Gluten Free Linguine
• 1 1/2 lb Large Shrimp, Peeled and Deveined
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Red Pepper Flakes
• 4 tbsp Unsalted Butter
• 2 tbsp Olive Oil
• 6 Cloves Garlic, Minced
• 1/2 cup Dry White Wine
• Juice of 1 Large Lemon
• 1 tsp Lemon Zest
• 1/4 cup Fresh Parsley, Chopped
• 2 tbsp Grated Parmesan Cheese

How to Make

Step 1

Bring a large pot of salted water to a boil. Cook the gluten free linguine according to package directions until al dente. Reserve 3/4 cup of pasta water before draining.

Step 2

While the pasta cooks, pat the shrimp dry and season with salt, pepper, and red pepper flakes.

Step 3

Heat 1 tablespoon of the butter and the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1 1/2 minutes per side until pink and just cooked through. Transfer the shrimp to a plate.

Step 4

Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the garlic and cook for about 1 minute until fragrant and just starting to turn golden.

Step 5

Pour in the white wine and lemon juice. Let the mixture simmer for 2 to 3 minutes until the liquid reduces by about half, scraping up any browned bits from the bottom of the pan.

Step 6

Add the drained linguine to the skillet and toss to coat in the sauce, adding reserved pasta water a few tablespoons at a time until the sauce is silky and clings to the pasta.

Step 7

Return the shrimp to the skillet and toss gently. Finish with the lemon zest, fresh parsley, and parmesan. Serve immediately.

My Tips

Gluten Free Pasta Needs Extra Attention

Gluten free linguine behaves differently than regular pasta. It goes from perfectly al dente to mushy and falling apart really fast, so start checking it a minute or two before the package says it’s done.

Stir it more often than you normally would while it boils. Gluten free pasta is stickier and loves to clump together, especially linguine since the noodles are flat and wide.

Also, make sure you don’t skip reserving that pasta water before draining. It’s starchy and helps build a smooth, silky sauce later. Pour it into a measuring cup so you don’t forget.

Pat the Shrimp Really Dry

This step makes a huge difference. If your shrimp still have moisture on the surface, they’ll steam in the pan instead of getting that golden sear. You want them slightly caramelized on the outside, not pale and rubbery.

Lay them out on a few layers of paper towels and press another paper towel on top. Give them a good pat until no more moisture is coming off. Then season them right before they go into the pan.

Don’t Move the Shrimp Around in the Pan

Once you lay the shrimp in the skillet, leave them alone for that full 1 and a half minutes. No poking, no shuffling. That’s how you get a nice golden color on the outside.

Also, don’t overcrowd the skillet. If all the shrimp can’t lay flat in a single layer without touching, cook them in two batches. Crowding them drops the temperature of the pan and they end up steaming.

Pull them out as soon as they turn pink and curl slightly. They’ll finish cooking when you toss them back in at the end. Overcooked shrimp get tough and chewy fast.

More Tasty Recipes

• Gluten Free Chicken Piccata
• Gluten Free Crispy Coconut Shrimp
• Gluten Free Classic Beef Lasagna
• Gluten Free Stuffed Shells
• Gluten Free Mac & Cheese

FAQ

What brand of gluten free linguine works best for this recipe?

Barilla gluten free and Jovial brown rice pasta are two of the most popular picks because they hold up well in a saucy dish like this without getting mushy. Tinkyada is another solid option if you prefer a rice-based pasta.

The key is to cook it just until al dente and not a minute longer, since gluten free pasta can go from perfect to overcooked really fast. Reserving that pasta water is also extra important here because the starch helps the sauce come together nicely.