Shrimp gets a fast sear in garlic-infused olive oil until each piece turns pink and just barely opaque, then rests while a bright pan sauce comes together with dry white wine, chicken broth, and a generous squeeze of fresh lemon juice. A pat of butter swirled in off the heat turns that sauce glossy and rich, clinging beautifully to twirls of tender gluten free spaghetti once everything's tossed together in the skillet. Red pepper flakes bring a gentle kick, while sliced scallions and a scatter of fresh parsley add color and a fresh, herby finish right before serving. The whole dish comes together in one pan in well under thirty minutes, making it an easy weeknight option that still feels restaurant-worthy. Since the flavor here leans entirely on citrus, wine, garlic, and butter rather than a heavy seasoning hand, it's a naturally good fit for anyone watching their added salt intake. Serve it with extra lemon wedges at the table and you've got a satisfying, low-effort dinner that doesn't skimp on flavor.
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Bring a large pot of water to a boil over high heat. Add 1 tsp salt, then cook the gluten free spaghetti according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water before draining, then drain the pasta in a colander and set aside.
Pat the shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
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