If you love pasta and seafood, this gluten free shrimp scampi recipe is perfect. It’s a dish I always think of as being fancy, yet, it’s surprisingly easy to make. As long as you have a minute to cut some shallots and boil some pasta, you can make this!
If you’re an OG gluten-free person, you may remember how hard it was to find good gluten-free pasta back in the day. So glad we don’t have that problem anymore! Now, there are a lot of great options for families like ours.
- One of those options that is easy is Aldi’s soybean or black bean spaghetti. While the texture isn’t exactly the same, the spaghetti holds together well, and tastes good. That’s actually what I used in the photos for our family’s layered spaghetti recipe here.
- But I know that soy isn’t everyone’s cup of tea. Another great option is red lentil or Chickpea, although some stores only carry those types of pasta in penne or rotini style, you can find spaghetti and linguine in some stores, or order it online. I would say red lentil/chickpea pasta is good fresh, but isn’t really suitable for reheating, and it does take longer to cook, so if you use it, be sure to factor that in.
- If you can tolerate corn, a corn and rice based pasta is usually the most similar to what pasta in my opinion. I’ve also had good luck with a lot of quinoa mix pastas.
The point is, we have a lot of options for gluten free shrimp scampi nowadays, which makes it an easy meal for everybody.
But let’s talk about the scampi sauce, because I’ll be honest, I could eat it all day every day – pasta or not.
I remember the first time I had shrimp scampi. I was surprised to see no visible sauce on it. I was used to pasta being smothered in either marinara or alfredo, so such a light sauce of butter, wine, and lemon juice was a novelty to me.
But my taste buds were pleasantly surprised. The light, invisible sauce packs a lot of flavor!
- First of all, you should know that shallots are basically very mild onions, so if you want to make shrimp scampi right now without running to the store to buy ingredients, fee free to substitute a few tablespoons of onion.
- If you aren’t a wine drinker, I sympathize. In fact, I very rarely buy wine, and when I do, it’s for something like this – a recipe – not to drink. I just never acquired a taste for wine itself. But, in this sauce? I love it! That said, you can substitute chicken or vegetable broth if that’s your preference.
- The fresh parsley though? That’s not negotiable. At least in my opinion. I don’t know about you, but most of my life I’ve thought of parsley as a flavorless garnish. Probably because my mom kept an ancient container of dried parsley on the pantry shelf when I was a kid, and sure enough, it was so old it had no flavor left.
But fresh parsley is packed with subtle flavor that takes your scampi to the next level and trust me, you don’t want to miss out on that. Get a bunch next time you go to the store, and see for yourself how good it smells as you chop it up when you get home.
- Last but not least, we have the shrimp themselves. I like to save myself the time and buy peeled, deveined shrimp, usually from Aldi where I find it cheapest. Some cooks swear by getting whole-unpeeled shrimp and processing them themselves, but unlike with fresh parsley, I don’t see the point. Maybe I’m just not a shrimp connoisseur?
This recipe is simple!
Gluten Free Shrimp Scampi Recipe
Gather your ingredients so you have everything ready to go.
Get your pasta started, dice your shallots, mince your garlic, and chop your parsley.
Now make the sauce.
First, melt the butter in a large skillet, and add the shallots. Sauté them for until they’re translucent and soft, adding the garlic during the last minute of cooking.
Stir in the shrimp and cook, stirring until they turn pink – that should take 3-4 minutes.
Then add the remaining ingredients except fo the parsley, and simmer for just a minute or two.
Sprinkle the parsley in there while it’s hot and stir it up.
Then serve over your cooked linguine.
Here’s the recipe card:Print
Gluten Free Shrimp Scampi Recipe
- Prep Time: 15 minutes
- Cook Time: 15 mintues
- Total Time: 24 minute
- Yield: 4 servings 1x
- 3/4 pound medium shrimp
1/4 cup butter
2 cloves garlic, minced
2 shallots, minced
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
8 oz. gluten free Linguine, cooked
Melt butter in a large skillet over medium-high heat.
Add shallots, and sauté for about 5 minutes or until soft, adding minced garlic during the last minute.
Add shrimp and cook over medium heat until shrimp turns pink, about 3-4 minutes.
Add wine, lemon juice and red pepper.
Simmer for about 2 minutes.
Sprinkle with fresh parsley and serve over cooked linguine.
- Instead of shallots, use 2 tablespoons of onion
- Instead of wine, use equal amount of chicken or vegetable broth.
- Replace butter with olive oil
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