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  • Jefferson Adams
    Jefferson Adams

    Gluten-free Pasta with Shrimp Scampi

    Reviewed and edited by a celiac disease expert.

    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.

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    Ingredients:

    • 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.

    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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    Guest becky mchugh

    Posted

    WOW, love this recipe of shrimp scampi over pasta. For gluten-free pasta, it was delicious!

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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