Gluten Free Shrimp Scampi Pasta
This gluten free shrimp scampi pasta is a classic Italian-style dish that delivers bold, buttery flavor in under 30 minutes. Perfect for a quick yet impressive dinner.
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
- 1 Juice of 1 Large Lemon
- 1 tsp Lemon Zest
- 1/4 cup Fresh Parsley, Chopped
- 2 tbsp Grated Parmesan Cheese
Instructions
- 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.
- While the pasta cooks, pat the shrimp dry and season with salt, pepper, and red pepper flakes.
- 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.
- 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.
- 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.
- 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.
- Return the shrimp to the skillet and toss gently. Finish with the lemon zest, fresh parsley, and parmesan. Serve immediately.
Nutrition
Serving: 1servingCalories: 610kcalCarbohydrates: 68gProtein: 40gFat: 19g
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