This gluten free lemon shrimp pasta is a delicious way to add some zest and flavor to your dinner! Creamy, dairy free shrimp spaghetti ready in half an hour, that will save a last minute meal and impress all your guests.
More pasta recipes? Find out how to easily make gluten free eggless ravioli
and gluten free lasagna noodles from scratch!
We LOVE to make these shrimp spaghetti, they are so easy and quick! They also have no cream, no dairy and no garlic, as we prefer making them with leek.
And the lemon zest adds that extra mediterrenean touch, making this prawn pasta fresh and tangy.
Adding a couple roasted pepper shrimps on top will make this gluten free pasta recipe even more delicious!
Ingredients
To make this dairy free shrimp pasta you will need:
Fresh or frozen shrimps/prawns, small or medium, as you prefer. I like to use some peeled and chopped in the pasta sauce, and add a few salt-and-pepper shrimp tails on top.
Leek, finely chopped, it adds a nice flavor and it's easier to digest than traditional garlic shrimp pasta.
Lemon, possibly organic, as we will need both the juice and the zest.
White wine, it adds a lovely layer of flavor to the pasta and makes it creamier too.
Olive oil, salt and chilli pepper, both powdered or red pepper flakes are ok, just use the one you prefer or have available.
Fresh parsley, I like to add it both while cooking the lemon shrimp pasta sauce and then some chopped parsley to garnish the plated dish.
Gluten free pasta of your choice, spaghetti or linguine are definitely the ones that go best with this prawn pasta!
Instructions
Here are the few simple steps to make homemade gluten free lemon shrimp pasta in 30 minutes!
- Place a pot of salted water on medium heat and bring it to a boil. Add the gluten free pasta and cook it until al-dente.
- place a medium pan over medium-high heat, add a tablespoon of olive oil, place the shrimp tails and sprinkle with black pepper. Cook them for 3-4 minutes on each side
- In a medium pan over medium heat add two tablespoons of olive oil, the chopped leek and let it cook a couple minutes
- add the chopped shrimps, grated lemon zest, salt and chilli pepper, cook another 3-4 minutes, stirring from time to time
- add chopped parsley, lemon juice and wine, stir and let cook a couple minutes until the sauce is slightly reduce and creamy
- add the cooked pasta to the pan and stir well, to incorporate the lemon shrimp sauce
- serve with roasted pepper shrimp tails on top and sprinkle with chopped fresh parsley
As you can see, it is super easy to make this creamy lemon shrimp pasta without cream and no butter, but simply with olive oil, white wine and lemon juice.
Tips and substitutions
You can replace wine with 2-3 tablespoons of the pasta cooking water, as the starches in the pasta will add creaminess to the sauce.
We use brown rice spaghetti here at home, but corn pasta will work too. I wouldn't opt for buckwheat or legume pasta, as their flavor might be too "strong" and not the best match for the shrimp sauce.
Absolutely. I like to chop them so that they are more evenly spread in the sauce, but you can add whole shrimps/prawns and follow the same cooking steps.
To make gluten free lemon garlic shrimp pasta, simply replace the leek with two finely chopped cloves of garlic. Cook the garlic in the oil for 1 minute, making sure it doesn't brown/burns, then proceed with the other ingredients.
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Ciao!
Sonia
📖 Full Recipe
Gluten free Lemon Shrimp Pasta (Dairy free)
Equipment
- 1 pot
- 2 medium pans
- 1 spoon
- 1 colander
Ingredients
- 1 teaspoon coarse salt (for the pasta water)
- 3 tablespoons olive oil
- 3 tablespoons finely chopped leek
- 10-12 chopped fresh or thawed medium shrimps/prawns, peeled and deveined (more if you use small ones)
- 10 shrimp tails, whole or peeled
- ½ teaspoon black pepper
- ½ teaspoon salt
- chilli pepper to taste
- 1 tablespoon grated lemon zest
- juice of half lemon
- 4 tablespoons white wine
- 3 tablespoons fresh parsley, chopped
- gluten free spaghetti, best if made of brown rice or corn (for two servings)
Instructions
- Place a pot of water on medium heat, add coarse salt and bring it to a boil.
- Add the gluten free pasta, cook it until al-dente and drain
- While the pasta is cooking, place a medium pan over medium-high heat, add a tablespoon of olive oil, place the shrimp tails and sprinkle with black pepper. Cook them for 3-4 minutes on each side
- In a medium pan over medium heat add two tablespoons of olive oil, the chopped leek and let it cook a couple minutes
- Add the chopped shrimps, grated lemon zest, salt and chilli pepper, cook another 3-4 minutes, stirring from time to time
- Add chopped parsley, lemon juice and wine, stir and let cook a couple minutes until the sauce is slightly reduced and creamy
- Add the cooked pasta to the pan and stir well, to incorporate the lemon shrimp sauce
- Serve with roasted pepper shrimp tails on top and sprinkle with chopped fresh parsley.
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