Gluten Free Shrimp Scampi
If you’re searching for Gluten Free Shrimp Scampi, chances are you’re looking for the real thing - buttery garlic sauce, bright lemon flavor, tender shrimp, and pasta that actually holds up — of course, without the gluten.This shrimp scampi gluten free recipe delivers exactly that. Plump shrimp are simmered in a white wine lemon butter sauce and tossed with high-quality gluten-free spaghetti for a glossy, restaurant-style pasta that tastes just like you remember - no compromises, no weird substitutions, and no sacrifice in flavor.
Equipment
- 1 Large pot for cooking pasta
- 1 Colander
- 1 Large skillet
- 1 Chef's knife
- 1 Cutting boards
- 1 Citrus juicer
Ingredients
- 1 lb gluten-free spaghetti Jovial or Rummo Brand
- 1/2 cup reserved pasta water if needed
- 6 tablespoons salted butter divided
- 1 lemon Divided (half sliced, half juiced)
- 3 cloves garlic minced
- 1 tablespoon finely minced shallots
- 1/2 cup dry white wine
- 1/4 teaspoon crushed red pepper flakes optional
- 1/2 cup chicken stock check label to make sure it's gluten free
- 1 lb large shrimp (31–40 count) peeled and deveined
- salt and pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Cook the pasta. Bring a large pot of well-salted water to a rolling boil. Add the gluten-free spaghetti and cook until just al dente according to package directions. Before draining, reserve ½ cup of pasta water. Drain and set aside.
- Start the sauce.In a large skillet over medium heat, melt 3 tablespoons of butter. Add the lemon slices and cook for 1–2 minutes per side, until lightly golden and fragrant.
- Flip the lemon slices, then add the minced garlic and shallots. Cook for 30–60 seconds, just until fragrant and lightly golden. Do not let the garlic burn. Remove the lemon slices from the skillet and set aside.
- Deglaze with wine and add heat. Pour in the white wine and add the crushed red pepper flakes, if using. Bring to a gentle simmer and cook for about 5 minutes, allowing the wine to reduce and the alcohol to cook off.
- Add stock and lemon juice. Stir in the gluten-free chicken stock and the juice from the remaining half of the lemon. Simmer for 5–7 minutes, until the sauce reduces slightly.
- Cook the shrimp.Add the shrimp in a single layer and cook for 2–3 minutes per side, just until pink and opaque. Do not overcook.
- Finish the sauce. Add the remaining 3 tablespoons of butter and stir until melted and glossy.
- Toss with pasta. Add the cooked pasta to the skillet and toss gently to coat in the sauce. If needed, add a splash of reserved pasta water to loosen and help the sauce cling to the noodles.
- Finish with Parmesan and serve. Remove from heat and sprinkle with freshly grated Parmesan cheese. Toss lightly and serve immediately.
Notes
- Cook pasta al dente. Gluten-free pasta continues absorbing sauce once tossed, so slightly firm pasta prevents mushiness.
- Best GF pasta choice. Rummo gluten-free pasta holds up exceptionally well in this dish. Jovial has great flavor but can be slightly more delicate - but it still works great.
- Save the pasta water. Even if you don’t end up using it, having it ready gives you control over the final sauce consistency.
- Use good wine. Always cook with a dry white wine you would drink — never cooking wine. Chardonnay, Sauvignon Blanc, or Pinot Grigio all work well.
- Start lighter with lemon. It’s easier to add more brightness at the table than to fix an overly acidic sauce. Serve with extra wedges if desired.
- Prep shrimp ahead of time. If your shrimp are not peeled and deveined, clean them before you begin cooking so you’re not rushing while the sauce reduces
Nutrition
Calories: 550kcalCarbohydrates: 70gProtein: 28gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 183mgSodium: 304mgPotassium: 331mgFiber: 2gSugar: 1gVitamin A: 455IUVitamin C: 12mgCalcium: 75mgIron: 2mg
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