BHA & BHT Free Gluten Free Linguine with Shrimp
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Learn more →Ingredients
4 servings
- 12 oz gluten free linguine
- 1 lb large shrimp (21–25 count), peeled and deveined
- 3 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 cup cherry tomatoes, halved
- ½ cup dry white wine
- ½ cup reserved pasta cooking water
- 2 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¾ tsp kosher salt, plus more for pasta water
- ¼ tsp black pepper
For serving
- lemon wedges, for serving (optional)
- grated parmesan cheese, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the gluten free linguine according to the package directions until just al dente — tender with a slight resistance at the center. Before draining, scoop out at least ½ cup of the starchy pasta water and set it aside. Drain the linguine in a colander.
- 2
Pat the shrimp dry with paper towels and season with ¼ tsp of the salt and the black pepper. Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1½ minutes, then flip and cook for another 1 minute, until the shrimp are pink, opaque throughout, and curled — they should reach 145°F (63°C) at the thickest part. Transfer to a plate.
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