Alpha Gal Friendly One-Pan Shrimp Scampi
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Learn more →Ingredients
4 servings
- 12 oz linguine or spaghetti
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 3 tbsp olive oil, divided
- 4 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 6 cloves garlic, thinly sliced
- ½ cup dry white wine (such as pinot grigio or sauvignon blanc)
Ingredient noteSome brands use animal-derived fining agents like gelatin during production. Look for bottles labeled vegan or check a resource like Barnivore.com.
- ½ cup low-sodium chicken broth
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- ½ cup reserved pasta cooking water
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- lemon wedges, for serving (optional)
- grated parmesan cheese, for serving (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the linguine according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
- 2
Pat the shrimp dry with paper towels and season with the kosher salt, black pepper, and red pepper flakes.
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