Garlic-laced shrimp turn silky in a butter-free skillet sauce brightened with white wine, fresh lemon juice, and zest, then finished with parsley for a pop of color and freshness. Every ingredient here is naturally free of wheat and gluten, from the plump shrimp to the ribbons of spiralized zucchini standing in for pasta. The zoodles get a quick toss in olive oil so they stay tender-crisp rather than watery, giving you that satisfying noodle-like bite without any grain in sight. Red pepper flakes bring a gentle heat that plays beautifully against the citrusy sauce, and a squeeze of extra lemon at the table keeps things bright bite after bite. It's a fast, restaurant-style dinner that comes together in one skillet and fits neatly into a gluten free routine without sacrificing any of the classic scampi flavor.
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Pat the shrimp dry with paper towels and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 1 1/2 minutes, until the undersides are pink and opaque. Flip and cook 30 to 60 seconds more, until opaque throughout and the internal temperature reaches 145°F (63°C). Transfer the shrimp to a plate and set aside.
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