I still get a warm, fuzzy feeling when I remember the first time I cooked this dish in my own kitchen. I had just come home from a local fish market with the freshest shrimp, and I knew I had to make something that felt both healthy and comforting.
Mixing gluten‐free pasta with garlic, a squeeze of lemon, and bright veggies made me feel like I was sharing a little piece of home with everyone at my table.
Tips & Variations
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Vegetable Tips:
Make sure not to overcook the garlic. When cooking the spinach, stir just until it wilts to keep its bright color and most of its vitamins. -
Substitutions:
If shrimp isn’t your thing, you can swap it for chicken breast or even tofu for a plant-based twist. You can also add extra veggies like sliced bell peppers or zucchini. -
Extra Flavor:
For a richer taste, sprinkle a little grated Parmesan (if dairy is okay) over the finished dish. For a creamier version, stir in a tablespoon of cream or coconut milk at the end.
Serving Suggestions
I like to serve this dish hot, straight from the skillet. A slice of lemon on the side works great, and a sprinkle of extra fresh basil makes it look even better. Enjoy it with a simple side salad or a piece of gluten-free bread to soak up the yummy sauce.
Garlic Shrimp Linguine in 20 Minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American (Gluten-Free)
- Diet: Gluten Free
Description
A fast, healthy gluten-free pasta dish with fresh shrimp, garlic, and bright veggies, perfect for busy weeknights.
Ingredients
- 8 oz gluten-free linguine
- 1 lb large shrimp (peeled and deveined)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- ½ cup cherry tomatoes (halved)
- ½ cup baby spinach
- ¼ cup fresh basil leaves, chopped (or substitute with parsley)
- 1 lemon (zest and juice)
- Salt and pepper (to taste)
- ¼ tsp red pepper flakes (optional for a little kick)
- ¼ cup white wine (optional, you can swap with a splash of water or extra lemon juice)
Instructions
-
Cook the Pasta:
I fill a large pot with water, add a pinch of salt, and bring it to a boil. I then add the gluten-free linguine and cook it according to the package directions (about 8–10 minutes). Once done, I drain the pasta and set it aside. -
Sauté the Garlic:
In a large skillet, I heat the olive oil over medium heat. I toss in the minced garlic and stir for about 1 minute—just enough to let it smell amazing without letting it burn. -
Cook the Shrimp:
I add the shrimp to the skillet, season them with salt and pepper, and cook for roughly 2 minutes on each side until they turn pink and are just cooked through. -
Add the Veggies:
Next, I stir in the halved cherry tomatoes and baby spinach. I sprinkle in the red pepper flakes if I want a bit of heat. I cook these for 2–3 minutes until the spinach wilts and the tomatoes soften. -
Mix in the Flavor:
I then pour in the lemon juice, add the lemon zest, and if I’m using white wine, I stir it in now. I let all the flavors mix together for about a minute. -
Combine Pasta and Sauce:
I add the drained linguine to the skillet and toss everything together until the pasta is evenly coated with the garlic shrimp mix. -
Finish with Fresh Herbs:
Finally, I stir in the chopped basil (or parsley). I give it one last mix and then turn off the heat.
Notes
Use fresh, locally sourced ingredients. Adjust red pepper flakes to taste for extra heat.
Nutrition
- Serving Size: 1 plate
- Calories: Approximately 400 per serving
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg
