Gluten Free Shrimp Pasta
Plump, juicy shrimp tossed with cherry tomatoes, white wine, garlic, and a silky butter sauce — this is the kind of weeknight pasta that feels like a restaurant splurge without any of the effort. The whole thing comes together in one skillet, and the reserved pasta cooking water does the quiet work of pulling the sauce into something glossy and cohesive. Swapping in a quality gluten free spaghetti or linguine is really the only adjustment needed here, and the rest of the technique stays exactly the same as a classic preparation. Red pepper flakes and thinly sliced garlic build a fragrant, gently spicy base, while fresh lemon juice and parsley brighten everything right at the finish. One thing worth noting: gluten free pasta can go from perfectly al dente to mushy fast, so pulling it right on time and tossing it quickly in the sauce makes a real difference in the final texture. Serves four, and honestly, people will be scraping the bowls.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 12 oz gluten free spaghetti or linguine
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!