Emulsifier Free Gluten Free Shrimp Pasta
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Learn more →Ingredients
4 servings
- 12 oz gluten free spaghetti or 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 parsley, roughly chopped
- salt and pepper, to taste
For serving
- ¼ cup grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the gluten free spaghetti according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least ½ cup of the starchy pasta cooking water and set it aside. Drain the pasta in a colander.
- 2
Pat the shrimp dry with paper towels and season lightly with salt and 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 for 1½–2 minutes per side, until pink, opaque throughout, and curled into a loose C-shape. Transfer the shrimp to a plate and set aside.
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