This gluten free shrimp scampi is loaded with succulent shrimp, a buttery garlic sauce, a splash of lemon, and white wine bringing all the classic flavors of traditional shrimp scampi without any gluten.
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Let's talk about this delicious and comforting shrimp scampi. This is a light dish that is packed with flavor. It's easy to make for a weeknight meal or an elegant dinner with friends. One of the best things about cooking with shrimp is that it cooks quickly, making it great for a busy weeknight. Shrimp is always a huge hit in my house and I love that it takes no time to cook. This honey sriracha shrimp is another great recipe perfect for a weeknight meal.
I like to serve this scampi with gluten free pasta but you can also serve it with zucchini noodles or spaghetti squash. I also pair it with the leftover white wine, which is perfect for a date night dinner! You can also make this dish in a salmon version if you'd like.
Come along as I show you the ins and outs of making this yummy dish.
Ingredients
Substitutions
Shrimp- You can also use salmon, mahi mahi, or scallops in this recipe.
Pasta- I like using Jovial brown rice pasta but you can use whatever gluten free pasta you like. You can also use spaghetti squash or zoodles.
Wine- I like to use sauvignon blanc but you can use any dry white wine like chardonnay or pinot grigio. If you want to omit the wine altogether you can use seafood stock/broth or vegetable stock/broth.
Parmesan- If you don't have parmesan you can use pecorino, asiago, or manchego. You can also omit this.
Butter- You can use ghee or vegan butter.
Garlic- Fresh garlic is really key in this recipe but if you don't have any you can use garlic powder.
Red pepper flakes- You can omit this if you don't like heat.
Step by step
- Add the butter to a large pan and heat to medium heat. Once the butter is melted, add in the minced garlic and cook for 1-2 minutes. While the butter is melting, start cooking your pasta according to the package instructions.
- Then add in the white wine, lemon juice, salt, pepper, and red pepper flakes. Let that cook for 2-3 minutes.
- Add in your grated parmesan and let that melt into the white wine sauce.
- Add the peeled and deveined shrimp into the sauce and cook until the shrimp are pink and opaque. About 6 minutes.
- Once the shrimp is cooked, add in the parsley and stir to combine. Let that cook for a minute or two then serve with your gluten free pasta. I like to add the pasta to individual bowls and then top it with the shrimp and sauce but you can add the pasta directly to the pan and toss to coat the pasta then serve.
What is the best white wine to use?
A dry white wine is the best to use when cooking a savory dish. The alcohol will cook off so then you are left with the flavor notes of the wine, that's why a sweet wine is not recommended. I like to use sauvignon blanc but chardonnay and pinot grigio are also great.
Tips
- To make this dish Whole30 or Paleo, use ghee instead of butter, leave out the parmesan, swap the white wine for seafood stock or broth, and serve with zoodles or spaghetti squash.
- To get the fishy smell out of your shrimp, place your shrimp in a colander and sprinkle sea salt over top. Use a spoon to stir the shrimp and salt together for about a minute then rinse the shrimp under cold water. Repeat that two more times.
Storing and reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
I usually reheat my leftovers in the microwave till they are warm but you can also reheat this on the stove at medium low heat until warm.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Gluten Free Shrimp Scampi
EQUIPMENT NEEDED
- Large pan
Ingredients
- 1 pound shrimp (peeled and deveined)
- 8 oz gluten free pasta
- ยฝ cup dry white wine
- ยผ cup grated parmesan
- ยผ cup chopped parsley
- 4 cloves garlic minced
- 4 tablespoons butter
- 2 tablespoons lemon juice
- ยฝ teaspoon pepper
- ยผ teaspoon salt
- ยผ teaspoon red pepper flakes
Instructions
- Add the butter to a large pan and heat to medium heat. Once the butter is melted, add in the minced garlic and cook for 1-2 minutes. While the butter is melting, start cooking your pasta according to the package instructions.
- Then add in the white wine, lemon juice, salt, pepper, and red pepper flakes and let that cook for 2-3 minutes.
- Add in your grated parmesan and let that melt into the white wine sauce.
- Add the peeled and deveined shrimp into the sauce and cook until the shrimp are pink and opaque. About 6 minutes.
- Once the shrimp is cooked, add in the parsley and stir to combine. Let that cook for a minute or two then serve with your gluten free pasta. I like to add the pasta to individual bowls and then top it with the shrimp and sauce but you can add the pasta directly to the pan and toss to coat the pasta then serve.
Notes
-
- To make this dish Whole30 or Paleo, use ghee instead of butter, leave out the parmesan, swap the white wine for seafood stock or broth, and serve with zoodles or spaghetti squash.
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- To get the fishy smell out of your shrimp, place your shrimp in a colander and sprinkle sea salt over top. Use a spoon to stir the shrimp and salt together for about a minute then rinse the shrimp under cold water. Repeat that two more times.
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
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