Gluten Free Shrimp Scampi over Linguine

Total time35 min

Prep time15 min

Cook time20 min

Plump shrimp get a quick sear until just pink and tender, then bathe in a garlicky butter-wine sauce brightened with fresh lemon juice and zest. Long strands of noodles soak up all that glossy, savory pan sauce, clinging to every bite instead of pooling at the bottom of the skillet. A shower of fresh parsley and a squeeze of extra lemon at the table keep the whole dish tasting light and vibrant rather than heavy. The wine and reduced broth do the real work here, building a silky, restaurant-style sauce without any fuss. This one comes together fast enough for a weeknight but feels special enough for company, and it's a genuinely solid pick for a gluten free dinner rotation.

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Ingredients

4 servings

12 oz linguine
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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, plus more for pasta water
¼ tsp black pepper
¼ tsp red pepper flakes
4 tbsp unsalted butter, divided
2 tbsp olive oil
6 cloves garlic, thinly sliced
½ cup dry white wine (such as pinot grigio or sauvignon blanc)
¼ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
¼ cup fresh parsley, roughly chopped

For serving

¼ cup grated parmesan cheese (optional)
lemon wedges, for serving (optional)

Instructions

1
Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain the pasta in a colander.
2
While the pasta cooks, pat the shrimp dry with paper towels and season with 1/2 tsp kosher salt, black pepper, and red pepper flakes.

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