Gluten-Free Shrimp Scampi with Lemon and Parsley

Why You’ll Love This Recipe

• Classic Italian-American shrimp scampi flavors—garlic, lemon, butter, and a splash of white wine—done 100% gluten-free.
• Fast enough for a weeknight but elegant enough for company.
• Bright, silky sauce that clings to gluten-free linguine without feeling heavy.
• Simple ingredients, big payoff, and minimal cleanup.

Grocery List

• Produce: Garlic, lemons, flat-leaf parsley
• Dairy: Unsalted butter; Parmesan wedge (gluten-free, optional)
• Pantry: Gluten-free linguine, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes, dry white wine (gluten-free)

Full Ingredients

Gluten-Free Pasta

• 12 oz gluten-free linguine (rice-corn or brown rice blend works well)
• 4 quarts water
• 2 tbsp kosher salt (for the pasta water)

Shrimp Scampi

• 1 lb large shrimp (16–20 count), peeled and deveined, patted very dry
• 2 tbsp unsalted butter, divided
• 2 tbsp extra-virgin olive oil, divided
• 4 garlic cloves, minced (about 2 tbsp)
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine (gluten-free)
• 1 tbsp finely grated lemon zest (from 1 lemon)
• 3 tbsp fresh lemon juice (from 1–2 lemons)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 cup reserved pasta cooking water (you may not need all of it)
• 1/4 cup finely chopped fresh flat-leaf parsley

For Serving (All Gluten-Free)

• Optional: 1/3 cup freshly grated Parmesan or Pecorino Romano
• Lemon wedges

Step-by-Step Instructions

Step 1: Boil and season the water

Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat (about 6–8 minutes). Stir in 2 tablespoons kosher salt. Use a dedicated gluten-free pot and colander if cross-contact is a concern.

Step 2: Cook the gluten-free linguine

Add the gluten-free linguine and stir immediately to prevent sticking. Cook until just shy of al dente, typically 7–9 minutes (check 1–2 minutes earlier than the package suggests). Before draining, ladle out 1/2 cup starchy pasta water and set aside. Drain but do not rinse. Keep the pasta warm.

Step 3: Prep shrimp and aromatics

Pat the shrimp very dry with paper towels. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Mince the garlic, finely grate the lemon zest, and juice the lemons. Chop the parsley.

Step 4: Sear the shrimp

Heat a large 12-inch skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the fat is hot and shimmering, add the shrimp in a single layer (work in batches if needed). Sear 1–2 minutes per side until just opaque and pink at the edges; internal temperature should reach 120–125°F. Transfer shrimp to a bowl, leaving any juices in the pan.

Step 5: Build the garlic–lemon–wine sauce

Reduce heat to medium. Add the remaining 1 tablespoon olive oil, garlic, and red pepper flakes. Cook, stirring, for 30 seconds until fragrant (do not brown). Pour in the gluten-free white wine, scraping up any browned bits. Simmer briskly for 2–3 minutes until reduced by about half. Stir in the lemon zest and lemon juice.

Step 6: Emulsify and toss with pasta

Return the shrimp and any accumulated juices to the skillet. Add the remaining 1 tablespoon butter and swirl until melted and slightly thickened, 30–45 seconds. Add the drained linguine and 1/4 cup reserved pasta water. Toss vigorously over medium heat for 45–60 seconds to form a glossy, lightly thickened sauce that clings to the pasta. Add more pasta water as needed, then fold in the parsley. Taste and adjust salt and pepper.

Step 7: Serve and garnish

Divide among warm bowls. Top with Parmesan if using and serve with lemon wedges. Enjoy immediately for the best texture.

Pro Tips

• Cook pasta just shy of al dente; gluten-free pasta softens quickly. Always reserve pasta water for a silky sauce.
• Dry shrimp thoroughly and don’t overcrowd the pan to get a quick, flavorful sear.
• Keep garlic pale—30 seconds is enough. Browned garlic turns bitter and can dominate the sauce.
• Use a crisp, gluten-free dry white wine like Pinot Grigio or Sauvignon Blanc. Alcohol-free option: use gluten-free low-sodium chicken broth with an extra teaspoon of lemon juice.
• Avoid cross-contact: use a clean, dedicated gluten-free colander, utensils, and work surface.

Variations

• No-Wine Scampi: Substitute 1/2 cup gluten-free low-sodium chicken broth and add 1 tablespoon capers for briny brightness.
• Veggie Boost: Sauté 8 oz halved cherry tomatoes or 8 oz asparagus tips for 2–3 minutes before adding garlic.
• Dairy-Free: Use 2 extra tablespoons olive oil in place of butter and skip the Parmesan (ensure your butter substitute is gluten-free if using one).

Storage & Make-Ahead

This dish shines fresh. If needed, refrigerate leftovers in an airtight container for up to 1 day. Reheat gently in a skillet over medium-low with a splash of water to loosen the sauce. Prep-ahead: peel/devein shrimp, mince garlic, zest/juice lemon, and chop parsley up to 1 day in advance (refrigerate aromatics separately). Cook pasta just before serving for best texture.

Nutrition (per serving)

Approximate: 560 calories; 30 g protein; 18 g fat; 68 g carbohydrates; 3 g fiber; 810 mg sodium. Optional Parmesan adds about 35 calories and 2 g protein per serving.