Gluten-Free Prawn Linguine
By the Gluten Free Recipes team ·
Succulent prawns and tender rice linguine are tossed in a vibrant, garlicky sauce for a satisfying and quick weeknight meal. This dish offers a delightful balance of savory flavors and satisfying textures, all without gluten.
At a glance: This medium dinner recipe yields 4 servings in about 40 minutes (20 min prep, 20 min cook). It uses 12 ingredients — including large prawns, gluten-free rice linguine, olive oil — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Prawn Linguine: When preparing this dinner recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. Use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Prawn Linguine: This recipe is naturally gluten-free by using certified gluten-free rice linguine and tamari. It avoids all gluten-containing grains and their derivatives.
Ingredients
- 1 lb large prawns, peeled and deveined
- 8 oz gluten-free rice linguine
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine (optional, for deglazing)
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- 1 tsp salt, plus more for pasta water
- 0.5 tsp black pepper
Instructions
- 1
Cook the gluten-free rice linguine according to package directions in well-salted boiling water until al dente, about 8-10 minutes. Reserve about 1 cup of the starchy pasta water before draining. While the pasta cooks, pat the prawns dry and season them generously with salt and black pepper.
- 2
Heat the olive oil in a large skillet or pan over medium-high heat until shimmering. Add the seasoned prawns to the hot skillet in a single layer, ensuring not to overcrowd the pan, and cook for about 2-3 minutes per side, until they turn pink and opaque and are just cooked through. Remove the cooked prawns from the skillet and set them aside on a plate.
- 3
Reduce the heat to medium and add the minced garlic and optional red pepper flakes to the same skillet, sautéing for about 1 minute until fragrant, being careful not to burn the garlic. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan, letting it simmer and reduce by half for about 2 minutes.
- 4
Pour in the gluten-free chicken or vegetable stock and the gluten-free tamari or coconut aminos, bringing the mixture to a gentle simmer. Stir in the lemon juice and let the sauce bubble and reduce slightly for about 3-5 minutes, allowing the flavors to meld. If the sauce seems too thin, you can whisk in a slurry of 1 teaspoon cornstarch or arrowroot starch mixed with 2 tablespoons of cold water and simmer for another minute until thickened.
- 5
Add the drained gluten-free rice linguine and the cooked prawns back into the skillet with the sauce. Toss everything together gently for about 1-2 minutes, allowing the pasta and prawns to absorb the delicious sauce. If the pasta seems a bit dry, add a splash of the reserved pasta water to create a silkier consistency. Stir in the fresh chopped parsley just before serving.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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