
Sunshine in a Bowl: My Go-To Gluten-Free Lemon & Herb Shrimp Scampi
For years, I thought a delicious, easy weeknight pasta dinner was off the table for me. Gluten? The bane of my existence (especially when all I craved was a comforting bowl of something saucy and satisfying!). That's when I finally realized I didn't have to give up my favorites, I just had to get creative! And oh boy, am I glad I did, because this gluten-free shrimp scampi is on repeat in our house. It's bright, flavorful, unbelievably quick to make, and honestly, it feels like a little burst of sunshine every time we eat it. It's the perfect meal when you need something comforting, yet light, and perfect for a quick weeknight or an elegant weekend dinner party. Plus, for something that feels so fancy, it's shockingly simple to throw together. Trust me, if I can do it after a long day, anyone can! Grab your apron, and let's get started.
What You'll Need:
Here's everything you need to create this little masterpiece:
- 1 pound large shrimp, peeled and deveined (fresh or frozen, just make sure they're thawed if frozen)
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced (don't be shy, garlic is your friend here!)
- 1/4 teaspoon red pepper flakes (adds a delightful little kick, adjustable to your taste)
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc – chicken broth works well as a substitute)
- Zest and juice of 1 large lemon (fresh is always best!)
- 1/4 cup chopped fresh parsley (you can use a mix of parsley and dill, or all parsley if you prefer)
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- 1 pound of your favorite gluten-free pasta (I use penne or spaghetti but feel free to experiment!)
- Optional: Grated Parmesan cheese for serving
Let's Get Cooking: Step-by-Step
Okay, let's make some magic happen in the kitchen!
- Prep Your Shrimp: If your shrimp are frozen, make sure they're fully thawed. Pat them dry with a paper towel to help them get nice and browned when cooking. This is important for flavor.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your gluten-free pasta and cook according to the package directions until al dente. Remember, gluten-free pasta can sometimes be finicky, so watch it carefully. You'll want to reserve about a 1/2 cup of the pasta water before draining, this will help your sauce come together. Drain your pasta and set aside.
- Start the Scampi: While your pasta is cooking, heat 2 tablespoons of olive oil in a large skillet (a cast-iron skillet is fantastic for even heating) over medium heat. Add the minced garlic and red pepper flakes and sauté for about 30 seconds until fragrant, being careful not to burn the garlic. Burnt garlic is no fun, so don't let it get too brown!
- Add the Wine: Pour in the dry white wine (or your chicken broth sub) and let it simmer for 2-3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly. This step is crucial for building flavor, and you can smell the magic happening!
- Bring in the Shrimp Add the remaining 2 tablespoons of olive oil to the skillet. Reduce the heat slightly and add the shrimp. Cook for about 2-3 minutes each side, until they turn pink and are opaque. Make sure not to overcook them; they should be juicy and tender.
- Sauce it Up: Stir in the lemon zest, lemon juice, chopped parsley, butter, salt, and black pepper. Let it simmer for about a minute until the butter is melted and the sauce has thickened a bit. If it looks a little thick add a little of the reserved pasta water. Adding butter at the end gives the sauce a beautiful gloss and richness.
- Combine and Serve: Add the drained pasta to the skillet and toss everything together until the pasta is nicely coated with the delicious sauce. Serve immediately, garnishing with some extra fresh parsley and a sprinkle of Parmesan cheese (if you're using).
Tips & Tricks for the Perfect Scampi
- Shrimp Size Matters: I prefer large shrimp for this recipe, but any size will work. Just adjust the cooking time accordingly – smaller shrimp will cook faster.
- Wine Not Your Thing?: Don't stress! If you prefer not to use wine, use a chicken or vegetable broth instead. It won't have the same depth of flavor, but it will still be absolutely delicious. A splash of white wine vinegar can help replicate some of that depth but just a teaspoon or so is plenty.
- Spice it Up: Feel free to up the red pepper flakes if you want a spicier dish, or leave it out completely if you prefer a mild flavor. I personally love a little heat.
- Herbs Are Key: Fresh herbs make all the difference in this recipe. If you don't have parsley, try dill, oregano, or a mix of your favorites. Just avoid dried herbs if possible.
- Lemon Love: Don't skimp on the lemon! Fresh lemon juice and zest are essential for that bright, zesty flavor. Always zest the lemon before you juice it, as it's much easier to zest a whole lemon.
- Pasta Perfection: Cooking your gluten-free pasta to al dente is crucial. Overcooked gluten-free pasta can turn mushy, so watch it carefully! This pasta pot with a built-in strainer can make this process even easier.
- Make it Creamy: For an even richer scampi, try adding a splash or two of heavy cream along with the butter before tossing in the pasta.

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Gluten-Free Lemon & Herb Shrimp Scampi
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine or chicken broth
- Zest and juice of 1 lemon
- 1/4 cup chopped fresh parsley
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- 1 pound gluten-free pasta
- Optional: Parmesan cheese
Instructions:
- Cook gluten-free pasta according to the instructions. Reserve ½ cup of pasta water before draining.
- Heat 2 tablespoons olive oil in a large skillet. Sauté garlic and red pepper flakes for 30 seconds.
- Add white wine, simmer for 2-3 minutes.
- Add the remaining 2 tablespoons of oil and add shrimp. Cook for 2-3 minutes per side.
- Stir in lemon zest, lemon juice, parsley, butter, salt, and pepper. Simmer for 1 minute.
- Add pasta and toss well with the sauce.
- Serve immediately, garnished with extra parsley and Parmesan, if desired.
There you have it! My go-to, feel-good gluten-free shrimp scampi is ready to be devoured. I truly believe you'll love it as much as we do. It's quick enough for a weeknight, yet impressive enough for a special occasion. Happy cooking! And don't forget to let me know how it turns out!

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