Saturated in butter, this might not be the healthiest recipe, but I sure do love it every once in a blue moon! Enjoy this gluten free shrimp scampi recipe for yourself!
4 tbsp butter
4 tbsp olive oil
3 cloves garlic
red pepper flakes
1 lb. shrimp
.5 cup sliced cherry tomatoes
1 lb. gluten-free linguine, fettuccine or spaghetti*
.5 cup dry white wine
juice of 1 lemon
.25 cup fresh parsley to garnish
grated Parmesan to top off
boil water for pasta + add pasta when water is boiled (run through cold water once cooked + let it sit in strainer until needed)
saute 2 tbsp butter, 2 tbsp olive oil, shallots, garlic, tomatoes + red pepper flakes on medium-low heat for about 10 minutes
season shrimp with salt, pepper, & garlic powder
toss shrimp in the pan with the shallot/tomato mixture & cook until pink (about 2-3 minutes)
remove shrimp from pan + keep warm
add wine + lemon to pan - bring to a boil
place mixture on simmer + add 2 tbsp butter, 2 tbsp olive oil
once butter is melted, return shrimp to pan with cooked pasta + parsley
serve + top with Parmesan cheese!
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Some folks asked for a calorie counter so I've added one below!
Calorie Counter: 330-505/serving
Feeds 4-6 people
If you're topping with grated Parmesan then you can also add 15 calories per 1 ounce of cheese.