Gluten-Free Shrimp Scampi

Ingredients

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• 1 lb large shrimp, peeled and deveined
• 8 oz gluten-free rice pasta Shop
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup dry white wine (optional, ensure GF)
• 1/2 cup GF chicken or vegetable stock Shop
• 2 tbsp fresh lemon juice
• 2 tbsp unsalted butter or dairy-free alternative
• 1/4 cup fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional) Shop
• Salt to taste salt
• Black pepper to taste black pepper

Instructions

1. 1 Cook the gluten-free rice pasta according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining. Drain the pasta and set aside.
2. 2 While the pasta cooks, heat the olive oil in a large skillet or pan over medium-high heat until shimmering. Add the peeled and deveined shrimp in a single layer, seasoning them with salt and black pepper. Cook for about 1-2 minutes per side, until they turn pink and opaque, then remove them from the skillet and set aside.
3. 3 Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for about 30-60 seconds until fragrant, being careful not to burn it. If using, pour in the dry white wine and let it simmer for about 1 minute, scraping up any browned bits from the bottom of the pan.
4. 4 Pour in the gluten-free chicken or vegetable stock and fresh lemon juice. Bring the mixture to a gentle simmer. Stir in the unsalted butter or dairy-free alternative until melted and the sauce is slightly emulsified. Add the red pepper flakes, if using, for a touch of heat.
5. 5 Return the cooked shrimp to the skillet and toss to coat them in the sauce. Add the drained gluten-free rice pasta and toss everything together gently. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it to your desired consistency. Stir in the chopped fresh parsley and season with additional salt and pepper to taste. Serve immediately.

Nutrition (per serving)

Tips & Notes

• Cook the garlic only until fragrant and pale gold, 30-60 seconds as step 3 says. Scampi depends on sweet garlic, and browned garlic turns bitter.
• Swirl the butter into the sauce off the boil so it turns glossy, then add a splash of the reserved pasta water to help it coat the rice pasta.
• Pat the shrimp dry and leave them in a single layer without moving them for the first minute, so they brown instead of poaching in their own juices.

Common questions