23202 Gluten-free Pasta with Shrimp Scampi - Celiac.com
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Gluten-free Pasta with Shrimp Scampi

If you're looking to make a delicious, romantic pass dish that your loved one won't soon forget, look no further.

This easy recipe marries shrimp, pasta, butter, garlic and a few other simple ingredients to create a rich, tasty scampi dish that will have diners calling out for more.

The finished pasta with shrimp scampi. Photo: CC--blue.tofuIngredients:

  • 8 ounces gluten-free pasta (I use Schar spaghetti)
  • 12 large shrimp - peeled, deveined, and tails removed
  • 1 tablespoon butter, divided
  • 1 tablespoon olive oil, divided
  • ½ cup chopped red bell pepper
  • 2 cloves garlic, sliced
  • ¼ cup dry white wine (such as Chardonnay)
  • ¼ cup fresh heavy cream
  • 1 teaspoon lemon juice
  • 2 tablespoons clam juice
  • 1 ½ tablespoons chopped fresh parsley
  • 1 teaspoon sea salt

Directions:
Fill a large pot with lightly salted water, cook pasta until al dente, or slightly tender to the bite.

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Reserve ⅓ cup of the pasta cooking water, and drain pasta well in a colander set in the sink.

Melt ½ tablespoon of butter and 1 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red pepper and garlic until the peppers have softened, about 5-7 minutes.

Stir in the shrimp, and cook and stir until the shrimp are opaque and orange, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.

Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 1 more tablespoon of butter and 1 tablespoon of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, parsley, and sea salt.

Add the cooked linguine, and shrimp and toss together with sauce. Simmer the mixture over medium-low heat for 3-4 minutes to let the pasta absorb some of the sauce, and serve hot.

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1 Response:

 
becky mchugh
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Aug 2013 2:33:02 PM PDT
WOW, love this recipe of shrimp scampi over pasta. For gluten-free pasta, it was delicious!




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I have 2 copies of DQ9. One from each parent.

Obviously from the outside it's difficult to comment, but if I were you I'd leave allergies for now and pursue definitive celiac testing via your doctor and preferably a gastroenterologist. They're the first port of call for digestion issues. If you do wind up being celiac it's possible that other allergies or intolerances would resolve or improve in any case once you've been on the diet for awhile. That's been my experience. Ps note that wheat allergy is completely different and unrelated to celiac or non celiac gluten sensitivity.

Thank you ps, it may be better if the thread title was changed as we now have two 'overwhelmed' topics. If it were 'Bile ducts and celiac?' then it may attract more users with direct experience?

Hello and welcome Maybe? From reading others accounts there's a big variation in how quickly gluten antibodies respond to the gluten diet. I did similar to you and my doctor said that 1 week back on should be enough to show up in a test, but he didn't know what he was talking about sadly... The 2 week figure refers to the endoscopy, for blood testing 8-12 weeks on gluten is more normal. Basically if it comes back positive fine you have your answer. If its negative it may be a false negative due to your going gluten free beforehand. If you want to pursue a diagnosis then yes. Don't go off gluten again until you confirm that all testing is complete. Keep a journal noting any symptoms, that may be useful to you later. More info here: There's some good info in the site faq: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I know how you feel! Partway through my gluten challenge I knew that too results notwithstanding. Fwiw I think you've found your answer. Good luck!

Learn more about testing for celiac disease here: http://www.cureceliacdisease.org/screening/ You do have to be on a gluten diet for ANY of the celiac tests (blood and biopsy) to work. While the endoscopy (with biopsies) can reveal villi damage, many other things besides celiac disease can cause villi damage too: http://www.cureceliacdisease.org/faq/what-else-can-cause-damage-to-the-small-intestine-other-than-celiac-disease/ So, both the blood test and endoscopy are usually ordered. There are some exceptions, but those are not common.