Gluten Free Easy Shrimp Scampi

Total time30 min

Prep time10 min

Cook time20 min

Plump, tender shrimp get a quick sear until just pink and opaque, then land in a garlicky butter-and-wine sauce that reduces down into something silky and rich. A hit of fresh lemon juice and a shower of parsley keep everything bright, while a starchy splash of pasta water pulls it all together into a glossy sauce that clings to every strand. Red pepper flakes add a gentle warmth without overpowering the sweet, briny shrimp, and a finish of Parmesan brings just the right salty edge if you want it. It's the kind of dinner that looks like it took real effort but comes together in one skillet in under thirty minutes. This one's a great pick for a gluten free table, delivering all that classic garlicky, buttery scampi flavor in a format that fits right in. Weeknight-easy but special enough for company, it's a dish you'll want in regular rotation.

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Ingredients

4 servings

12 oz linguine or spaghetti
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Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
1 ½ lb large shrimp (21–25 count), peeled and deveined
½ tsp salt
¼ tsp black pepper
4 tbsp unsalted butter, divided
2 tbsp olive oil
6 cloves garlic, thinly sliced
½ tsp red pepper flakes
½ cup dry white wine (such as pinot grigio or sauvignon blanc)
½ cup reserved pasta cooking water
2 tbsp fresh lemon juice (from about 1 lemon)
¼ cup fresh parsley, roughly chopped
¼ cup grated parmesan cheese (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the linguine according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
2
Pat the shrimp dry with paper towels and season with the salt and black pepper.

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