High Fructose Corn Syrup Free Gluten Free Lemon Garlic Shrimp Pasta
Total time35 min
Prep time15 min
Cook time20 min
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Learn more →Ingredients
4 servings
- 12 oz gluten free spaghetti or linguine
- 1 ½ tsp kosher salt, plus more for pasta water
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- ½ tsp black pepper
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup dry white wine
- 1 cup cherry tomatoes, halved
- 1 lemon, zested juice and juiced (about 3 tbsp juice)
- ¼ cup fresh parsley, roughly chopped
- ¼ cup grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the gluten free pasta according to package directions until just tender with a slight resistance at the center. Reserve 1 cup of pasta cooking water before draining, then drain the pasta through a colander and set aside.
- 2
Pat the shrimp dry with paper towels and season all over with 1 tsp of the kosher salt and the black pepper.
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