Gluten-Free Shrimp Scampi
By the Gluten Free Recipes team ·
Succulent shrimp are bathed in a bright, garlicky lemon-butter sauce, tossed with tender rice pasta for a satisfying and elegant gluten-free meal. This scampi offers a delightful balance of zesty citrus and savory notes with a satisfying chew.
At a glance: This medium dinner recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 12 ingredients — including large shrimp, gluten-free rice pasta, 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 Shrimp Scampi: 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. 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 Shrimp Scampi: This recipe is naturally gluten-free by using certified gluten-free rice pasta and avoiding any gluten-containing grains in the sauce ingredients. Always double-check labels for hidden gluten.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz gluten-free rice pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup dry white wine (optional, ensure GF)
- 1/2 cup GF chicken or vegetable stock
- 2 tbsp fresh lemon juice
- 2 tbsp unsalted butter or dairy-free alternative
- 1/4 cup fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt to taste salt
- Black pepper to taste black pepper
Instructions
- 1
Cook the gluten-free rice pasta according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining. Drain the pasta and set aside.
- 2
While the pasta cooks, heat the olive oil in a large skillet or pan over medium-high heat until shimmering. Add the peeled and deveined shrimp in a single layer, seasoning them with salt and black pepper. Cook for about 1-2 minutes per side, until they turn pink and opaque, then remove them from the skillet and set aside.
- 3
Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for about 30-60 seconds until fragrant, being careful not to burn it. If using, pour in the dry white wine and let it simmer for about 1 minute, scraping up any browned bits from the bottom of the pan.
- 4
Pour in the gluten-free chicken or vegetable stock and fresh lemon juice. Bring the mixture to a gentle simmer. Stir in the unsalted butter or dairy-free alternative until melted and the sauce is slightly emulsified. Add the red pepper flakes, if using, for a touch of heat.
- 5
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Add the drained gluten-free rice pasta and toss everything together gently. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it to your desired consistency. Stir in the chopped fresh parsley and season with additional salt and pepper to taste. Serve immediately.
Nutrition (per serving)
Tips & Notes
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- 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.
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