Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • 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.

    Celiac.com Sponsor (A12):
    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.



    User Feedback

    Recommended Comments

    Guest becky mchugh

    Posted

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

    Link to comment
    Share on other sites


    Create an account or sign in to comment

    You need to be a member in order to leave a comment

    Create an account

    Sign up for a new account in our community. It's easy!

    Register a new account

    Sign in

    Already have an account? Sign in here.

    Sign In Now

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • 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

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    Insalata Caprese is a traditional Italian antipasta with endless room for variation. The usual emphasis on pasta and grains can make finding naturally gluten-free Italian dishes a challenge, but I’ve found the best way to start is to go straight to the garden. Utilizing vegetables and putting them at the forefront of the meal can only heighten any protein you wish to serve. This stacked version is made heartier, but not heavier, by the eggplant which makes it just as great a side as an appetizer. A fruity, medium-bodied white wine pairs delightfully with this dish and brings you’re your palate straight to the days summer.
    Ingredients:
    2 large eggplants
    1 red bell pepper
    2 medium tomatoes
    ½ cup sun-dried tomatoes cut in strips
    10-12 ounces fresh mozzarella cheese
    2 ta...


    Jefferson Adams
    I love polenta in all forms; baked, grilled, and fried are great to serve alongside sauces but a piping hot bowl is classic. Polenta is easily transformed by adding other flavors; strong cheeses hold up well. Warm polenta is a wonderful substitute for mashed potatoes and an Italian staple no gluten-free diet should ever go without.
    Ingredients:
    1 cup gluten-free yellow cornmeal
    ¾ cup crumbled blue cheese
    4 cups chicken stock
    1 cup milk
    2 tablespoons olive oil
    3 garlic cloves, minced
    Salt and pepper to taste
    Directions:
    In a large saucepan, heat olive oil over medium-high heat. Add garlic and sauté for about 2 minutes. Add chicken stock and milk and bring to a boil.
    Reduce heat to medium and slowly whisk in cornmeal. Stir often and cook until thick, 15...


    Jefferson Adams
    Recently, I had the pleasure of eating at a friend's house. He made a version of this dish, and a I was so impressed, I took notes. This is a nice variation on the classic Italian dish of sausage and peppers. This recipe makes a tasty, delicious easy to make meal that is great by itself, preferably with a glass of chianti, and also pairs nicely with rice.
    Ingredients:
    2 tablespoons unsalted butter
    1 pound skinless, boneless chicken breasts, cut into chunks
    ½ pound sweet Italian sausage, cut into chunks
    ½ pound hot Italian sausage, cut into chunks
    1 tablespoon potato flour
    1 medium onion, chopped
    1 red bell pepper, cut into 1-inch pieces
    1 green bell pepper, cut into 1-inch pieces
    3 cloves garlic, chopped
    ½ cup red wine
    ¾ cup gluten-free chicken broth
    ...


    Jefferson Adams
    Celiac.com 06/04/2013 - Frittatas are great to whip up for a weekend brunch, when you want to add a bit of flair to your breakfast omelet, or when you want to show little extra love to your guests.
    This recipe includes ham, asparagus, mushroom and fontina cheese, but feel free to improvise as you like. Frittatas are an excellent way to use up whatever meats or vegetables you may have laying around.
    Ingredients:
    6 large eggs 2 tablespoons whipping cream ½ teaspoon salt, plus a pinch ¼ teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter ½ medium onion 6 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 6 ounces of brown mushroom, cut into small wedges 3-4 ounces ham, chopped 3 ounces Fontina cheese, diced ½ ounce Romano cheese Sa...


  • Recent Activity

    1. - Scott Adams replied to More2Learn's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac Maybe a Possibility?

    2. - More2Learn posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac Maybe a Possibility?

    3. - Wheatwacked replied to GardeningForHealth's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Ground meat absolutely full of gluten?

    4. - Scott Adams replied to Vozzyv's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Weird Symptoms

    5. - Scott Adams replied to Voltage's topic in Super Sensitive People
      4

      Everyday life


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,096
    • Most Online (within 30 mins)
      7,748

    John.B
    Newest Member
    John.B
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Kathleen JJ
    • Captain173
      10
    • jjiillee
      7
    • Kristina12
      7
    • StaciField
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...