📝 About This Recipe
This elegant Italian-American classic features succulent jumbo shrimp bathed in a luxurious sauce of melted butter, crisp white wine, and aromatic garlic. By using high-quality gluten-free pasta and a touch of reserved pasta water, we achieve a velvety emulsion that clings perfectly to every strand. It is a bright, sophisticated meal that feels like a restaurant luxury but comes together in less than thirty minutes.
🥗 Ingredients
The Pasta
- 12 ounces Gluten-free Linguine or Spaghetti (high-quality corn or brown rice blend recommended)
- 2 tablespoons Kosher Salt (for the pasta water)
The Shrimp
- 1.5 pounds Jumbo Shrimp (16/20 count) (peeled and deveined, tails left on for presentation)
- 2 tablespoons Extra Virgin Olive Oil (high smoke point quality)
- 1/2 teaspoon Kosher Salt and Black Pepper (to taste)
The Scampi Sauce
- 4 tablespoons Unsalted Butter (divided into two portions)
- 6 cloves Fresh Garlic (thinly sliced or minced)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1/4 teaspoon Red Pepper Flakes (more if you prefer heat)
Finishing and Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from the organic lemon used for juice)
- 2 tablespoons Parmigiano-Reggiano (freshly grated (optional))
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil. Gluten-free pasta requires plenty of water to prevent sticking.
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2
Pat the shrimp dry with paper towels. This is crucial for a good sear. Season them lightly with salt and pepper.
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3
Add the gluten-free pasta to the boiling water. Cook for 1-2 minutes less than the package instructions for 'al dente,' as it will finish cooking in the sauce.
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4
While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
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5
Add the shrimp to the skillet in a single layer. Sear for about 1-2 minutes per side until they turn pink and opaque. Do not overcook. Remove shrimp to a plate and set aside.
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6
In the same skillet, lower the heat to medium. Add the sliced garlic and red pepper flakes. Sauté for 1 minute until fragrant but not browned.
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7
Pour in the white wine and increase the heat to medium-high. Scrape the bottom of the pan to release the flavorful brown bits (fond). Let the wine reduce by half, about 3 minutes.
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8
Before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta cooking water. Set this aside.
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9
Drain the pasta and add it directly into the skillet with the wine and garlic mixture.
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10
Add the remaining 3 tablespoons of butter, the lemon juice, and half of the reserved pasta water to the skillet.
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11
Toss the pasta vigorously over medium heat. The butter and pasta water will emulsify into a creamy, glossy sauce.
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12
Add the cooked shrimp back into the pan along with the fresh parsley and lemon zest. Toss for 30-60 seconds to warm everything through.
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13
If the sauce looks too thick, add a splash more of the reserved pasta water until the desired consistency is reached.
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14
Taste and adjust seasoning with an extra squeeze of lemon or pinch of salt if needed.
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15
Transfer to a warmed platter or individual bowls and serve immediately while the gluten-free pasta is at its best texture.
💡 Chef's Tips
Always use wild-caught shrimp for the best texture and flavor profile. Don't skip the pasta water; gluten-free pasta sheds starch that is essential for thickening the scampi sauce naturally. Slice the garlic thinly rather than mincing it to prevent it from burning and to provide sweet, mellow bites. If you don't cook with wine, substitute with a high-quality seafood stock or chicken bone broth with an extra squeeze of lemon. Gluten-free pasta hardens as it cools, so serve this dish on pre-warmed plates to keep the sauce fluid.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Pinot Grigio or a dry Vermentino. Serve alongside a simple arugula salad with a light balsamic vinaigrette to cut through the buttery sauce. Provide a side of warm gluten-free garlic bread for mopping up the extra lemon-butter sauce. A side of roasted asparagus or steamed broccolini adds a lovely crunch and color to the plate. Finish the meal with a light lemon sorbet to cleanse the palate.