PCOS Friendly Shrimp Scampi with Pasta

Total time35 min

Prep time15 min

Cook time20 min

4.9

(21)

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Ingredients

4 servings

For the pasta

12 oz gluten free spaghetti or linguine
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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