Plump shrimp get a quick, high-heat sear until just pink and opaque, then simmer in a bright, garlicky pan sauce built from dry white wine, chicken broth, and a generous squeeze of fresh lemon juice. Red pepper flakes bring a little heat while sliced scallions add a fresh, sharp finish right before serving. The noodles soak up every bit of that glossy, tangy sauce, so each forkful is loaded with flavor from edge to edge. Finished with chopped parsley and extra lemon wedges on the side, it's the kind of dinner that feels restaurant-worthy but comes together in one skillet in under thirty minutes. This one's a great pick for a dairy free weeknight table — light, garlicky, and satisfying without feeling heavy.
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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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