Gluten free Lemon Shrimp Pasta (Dairy free)
Add zest and flavor to your dinner with this gluten free lemon shrimp pasta recipe! Creamy, dairy free shrimp spaghetti, ready in 30 minutes!
Servings 2 servings
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.