Gluten-Free Lemon Garlic Shrimp Pasta

This Gluten-Free Lemon Garlic Shrimp Pasta brings together the bright, zesty flavors of fresh lemon with aromatic garlic and succulent shrimp, all tossed with perfectly cooked gluten-free pasta. It's a restaurant-quality dish that comes together in under 30 minutes, making it ideal for busy weeknights when you want something special without spending hours in the kitchen. The secret to this dish lies in its simplicity and the quality of its ingredients. Fresh shrimp are quickly sautéed until just pink and tender, then bathed in a luxurious sauce made with butter, olive oil, garlic, white wine, and plenty of fresh lemon juice. The gluten-free pasta absorbs all those wonderful flavors while maintaining a perfect al dente texture that rivals traditional wheat pasta. What makes this recipe truly special is its versatility and universal appeal. Whether you're cooking for someone with celiac disease, following a gluten-free lifestyle, or simply looking for a lighter pasta dish, this recipe delivers on all fronts. The bright citrus notes cut through the richness of the butter, creating a perfectly balanced sauce that coats every strand of pasta and piece of shrimp. Garnished with fresh parsley and a sprinkle of red pepper flakes for a subtle kick, this dish is as beautiful as it is delicious. It's elegant enough to serve to dinner guests yet simple enough to become a regular part of your weeknight rotation.

Ingredients

• 12 ozgluten-free pasta, any shape like linguine or penne
• 1 lblarge shrimp, peeled and deveined
• 3 tbspolive oil, divided
• 4 tbspunsalted butter
• 6 clovesgarlic, minced
• 1/2 cupdry white wine
• 1/4 cupfresh lemon juice, from about 2 lemons
• 1 tbsplemon zest, from 1 lemon
• 1 tspsalt, plus more to taste
• 1/2 tspblack pepper, freshly ground
• 1/4 tspred pepper flakes optional
• 1/4 cupfresh parsley, chopped
• 1/2 cuppasta cooking water, reserved

Method

1. Bring a medium pot of salted water to a boil over high heat. 0:04
2. While water is heating, pat the shrimp dry with paper towels and season with salt and black pepper on both sides. 0:05
3. Add gluten-free pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes. 0:05
4. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside. 0:04
5. Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat until shimmering. 0:04
6. Add the shrimp in a single layer and cook for 2 minutes without moving them, until the bottoms are pink and slightly golden. 0:05
7. Flip the shrimp and cook for another 1-2 minutes until cooked through and opaque. Remove shrimp from the skillet and set aside on a plate. 0:05
8. In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil and the butter. 0:04
9. Once the butter melts, add the minced garlic and red pepper flakes (if using) and sauté for 30-60 seconds until fragrant but not browned. 0:05
10. Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until reduced by half. 0:05
11. Add the lemon juice and lemon zest to the skillet and stir to combine. 0:04
12. Add the cooked pasta to the skillet and toss to coat in the sauce, adding reserved pasta water a little at a time if needed to create a silky sauce that coats the pasta. 0:05
13. Return the cooked shrimp to the skillet along with any accumulated juices and toss everything together gently. 0:04
14. Remove from heat and stir in the fresh parsley and dill. Taste and adjust seasoning with additional salt and pepper if needed. 0:04
15. Serve immediately in bowls or on plates, garnished with extra parsley and lemon wedges if desired. 0:04