Gluten Free One-Pan Shrimp Scampi

Total time35 min

Prep time15 min

Cook time20 min

Plump shrimp get seared in olive oil until just pink and juicy, then set aside while a garlicky white wine and lemon sauce comes together right in the same pan. Butter swirled in a tablespoon at a time turns that sauce glossy and rich, clinging to every strand of pasta once it's tossed in and loosened with a splash of the reserved starchy cooking water. The shrimp go back in for a quick warm-through, and a scatter of fresh parsley and a squeeze of lemon at the end brightens the whole dish. It's a fast, restaurant-worthy dinner that comes together in one pan with minimal cleanup, and it's a great pick for a gluten free table. Serve it hot, straight from the skillet, with extra lemon wedges on the side for anyone who wants a little more zip.

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Ingredients

4 servings

12 oz linguine or spaghetti
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Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
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
6 cloves garlic, thinly sliced
½ cup dry white wine (such as pinot grigio or sauvignon blanc)
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)

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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