Lemon Butter Shrimp Gluten-Free Linguine

Ingredients

• 12 oz gluten-free linguine
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 5 garlic cloves, thinly sliced
• 1/3 cup dry white wine
• 1 large lemon, juiced and zested
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, torn
• 1/2 cup reserved pasta water
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the gluten-free linguine to al dente according to package directions. Reserve 1/2 cup pasta water, then drain.

2. 2

   While the pasta cooks, pat the shrimp dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the shrimp for 1.5 minutes per side until just pink. Transfer to a plate immediately — they'll finish cooking in the sauce.

3. 3

   Reduce heat to medium. Add 2 tablespoons butter and the sliced garlic to the same skillet. Cook for 1 minute until the garlic is fragrant and barely golden.

4. 4

   Pour in the white wine and lemon juice. Let it bubble for 2 minutes, scraping up any flavorful bits. Add the remaining 2 tablespoons butter and the lemon zest, swirling until the butter melts into a glossy sauce.

5. 5

   Add the drained linguine and the shrimp back to the skillet. Toss everything together, adding pasta water a splash at a time until the sauce clings to the noodles.

6. 6

   Sprinkle with red pepper flakes, fresh parsley, and torn basil. Give one final toss and serve immediately with extra lemon wedges on the side.

Recipe Variations

• →Swap in your favorite gluten-free pasta shape — the sauce works with any cut.
• →Make it dairy-free by using cashew cream and nutritional yeast instead of Parmesan.