Gluten Free Linguine with Shrimp
Plump, juicy shrimp tossed with silky linguine, burst cherry tomatoes, golden garlic, and a white wine pan sauce — this is the kind of weeknight dinner that feels genuinely special without requiring a culinary degree. The bright hit of fresh lemon juice and a handful of roughly chopped parsley at the finish keep everything tasting light and vibrant, while two tablespoons of butter pull the whole sauce together into something glossy and craveable. Feeding four people has rarely looked this impressive. The secret weapon here is the reserved pasta cooking water, which adds just enough starch to help the sauce cling to every strand without turning heavy or gluey. Swapping in gluten free linguine is the only change needed to make this dish work — the rest of the ingredients are naturally free of wheat, so there's no complicated substitution juggling or worrying about hidden gluten sneaking in through a sauce packet or seasoning blend. Just real, whole ingredients doing exactly what they're supposed to do. Timing is everything with shrimp, and the instructions walk you through it clearly: a minute and a half on the first side, one minute on the flip, then off the heat before they overcook. They go back in at the very end just long enough to warm through, so every bite stays tender. This one is a keeper for anyone who wants a restaurant-quality pasta on the table in under an hour.
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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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