Gluten-Free Prawn Linguine

Ingredients

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• 1 lb large prawns, peeled and deveined
• 8 oz gluten-free rice linguine
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine (optional, for deglazing)
• 1 cup GF chicken or vegetable stock Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional) Shop
• 1 tsp salt, plus more for pasta water
• 0.5 tsp black pepper

Instructions

1. 1 Cook the gluten-free rice linguine according to package directions in well-salted boiling water until al dente, about 8-10 minutes. Reserve about 1 cup of the starchy pasta water before draining. While the pasta cooks, pat the prawns dry and season them generously with salt and black pepper.
2. 2 Heat the olive oil in a large skillet or pan over medium-high heat until shimmering. Add the seasoned prawns to the hot skillet in a single layer, ensuring not to overcrowd the pan, and cook for about 2-3 minutes per side, until they turn pink and opaque and are just cooked through. Remove the cooked prawns from the skillet and set them aside on a plate.
3. 3 Reduce the heat to medium and add the minced garlic and optional red pepper flakes to the same skillet, sautéing for about 1 minute until fragrant, being careful not to burn the garlic. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan, letting it simmer and reduce by half for about 2 minutes.
4. 4 Pour in the gluten-free chicken or vegetable stock and the gluten-free tamari or coconut aminos, bringing the mixture to a gentle simmer. Stir in the lemon juice and let the sauce bubble and reduce slightly for about 3-5 minutes, allowing the flavors to meld. If the sauce seems too thin, you can whisk in a slurry of 1 teaspoon cornstarch or arrowroot starch mixed with 2 tablespoons of cold water and simmer for another minute until thickened.
5. 5 Add the drained gluten-free rice linguine and the cooked prawns back into the skillet with the sauce. Toss everything together gently for about 1-2 minutes, allowing the pasta and prawns to absorb the delicious sauce. If the pasta seems a bit dry, add a splash of the reserved pasta water to create a silkier consistency. Stir in the fresh chopped parsley just before serving.

Nutrition (per serving)

Tips & Notes

• Rice linguine goes from al dente to soft quickly. Cook it to the low end of the package time; it finishes in the sauce with the prawns.
• Keep the starchy pasta water from step 1 and add it a splash at a time when you toss everything together. It helps the stock and lemon sauce cling to the rice linguine.
• Sear the prawns only until pink and curled into a loose C, then take them out. A tight O shape means they are overcooked and will be rubbery.

Common questions