Eggless Shrimp Scampi with Pasta
Total time35 min
Prep time15 min
Cook time20 min
4.9(21)
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free spaghetti or linguine
- 1 tsp salt
For the scampi
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp garlic-infused olive oil, divided
- ½ cup dry white wine
- ½ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- ½ tsp red pepper flakes
- 3 tbsp unsalted butter, cut into pieces
- 4 scallions, green tops only, thinly sliced
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
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.
- 2
Pat the shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
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