Shrimp Pasta with Zesty Lemon-Garlic Sauce
Ingredients
- 8 oz gluten-free pasta (e.g., spaghetti, linguine, or penne)
- 2 tbsp olive oil or dairy-free butter alternative
- 3-4 cloves garlic, minced
- 1 lb shrimp (peeled and deveined)
- 1 cup coconut cream (or unsweetened almond milk for a lighter sauce)
- 1/2 cup vegetable or chicken broth
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
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Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
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Cook the shrimp:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
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Make the sauce:
- In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic until fragrant (about 1 minute).
- Pour in the vegetable or chicken broth, coconut cream, and lemon juice. Stir in the Italian seasoning and red pepper flakes (if using).
- Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
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Combine:
- Add the cooked pasta and shrimp back to the skillet, tossing everything together to coat in the sauce. Adjust seasoning with more salt and pepper, if needed.
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Serve:
- Garnish with fresh parsley and a squeeze of lemon juice. Serve immediately.
Optional Add-Ins:
- Sautéed vegetables (e.g., spinach, cherry tomatoes, or zucchini)
- Dairy-free parmesan cheese substitute
This recipe is creamy, flavorful, and perfect for those with gluten and dairy sensitivities! Let me know if you'd like suggestions for specific gluten-free pasta brands. 😊