Gluten Free Lemon Pasta with Roasted Shrimp Recipe
In my humble opinion, you can’t really have too many gluten free pasta recipes. After a long, hard day at work or play, it’s nice to be able to get dinner on the table quickly without a lot of fuss and bother.
While there is absolutely nothing wrong with pasta and red sauce, I like to change things up a bit now and again.
This Gluten Free Lemon Pasta with Roasted Shrimp recipe is both light and filling at the same time. And that lovely hit of lemon in the sauce brightens up even the dreariest winter day.
This is a quick and easy recipe that is frankly fancy enough to serve guests – and you know how much I love that!
A little note about the spaghetti – Ronzoni, who has been making “regular” pasta for years and years, came out with three shapes of gluten free pasta a little over a year ago. It is a multi-grain pasta that cooks up beautifully and tastes great. I used the gluten free spaghetti in this recipe.
- Kosher salt
- 12 ounces gluten free spaghetti
- 12 ounces large shrimp peeled and deveined
- 3 tablespoons olive oil use divided
- Black pepper
- 2 tablespoons butter for dairy free omit the butter or use dairy free butter substitute
- 2 cloves garlic minced
- 2 organic lemons zested and juiced
- ¼ teaspoon crushed red pepper flakes
- ¼ cup fresh flat leaf parsley roughly chopped
Preheat oven to 400 degrees.
Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to the package directions, stirring often as it cooks to keep it from sticking. Reserve about 1 cup of the starchy cooking liquid, drain the pasta and rinse with hot water.
Place the shrimp on a baking dish, drizzle with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Toss to coat and spread in an even layer. Roast in the oven for 6 – 8 minutes or until the shrimp are pink and just cooked through. Do not over-cook.
In a large skillet, heat the remaining olive oil and the butter over medium heat until the butter melts. Add the garlic and cook for 30 seconds. Add the pasta to the pan along with the zest and juice of the lemons, the parsley and red pepper flakes. Stir in some of the reserved pasta cooking water until saucy. Add the shrimp and toss. Season to taste with more salt and pepper if desired.
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