This lemon and garlic shrimp pasta is going to be your new favorite easy weeknight dinner! Tender pasta is combined with a creamy lemon garlic butter sauce that is packed with citrusy flavor. Add in juicy shrimp and plenty of Parmesan cheese for a restaurant-quality meal the whole family will love.
Cooking with shrimp is great because they cook so quickly and are tender and sweet. They are also a great protein choice that add lots of yummy flavor to a dish. This shrimp pasta dish takes under 30 minutes to make, which makes it perfect weeknight meal.
If you're looking for more quick and easy gluten free dinner ideas, check out this lemon pepper baked salmon or my easy marry me chicken pasta.
Ingredient Notes
This lemon garlic shrimp pasta recipe uses a handful of simple ingredients to create a flavorful gluten free and dairy free dinner you will love.
- Gluten Free Pasta - I used spaghetti noodles for this dish. I prefer Tinkyada brand of gluten free pasta. Their brown rice spaghetti seems to hold up the best for mixing into sauce (it doesn't break as easily as some other brands). Of course you can use your favorite brand and favorite shape of pasta. If you're not gluten free, feel free to use regular pasta.
- Shrimp - Fresh shrimp or frozen shrimp can be used, they just need to be peeled and de-veined. If using frozen shrimp, thaw the shrimp overnight and pat dry with paper towels before cooking.
- Salt, Black Pepper and Paprika - These three simple spices add a lot of flavor to the cooked shrimp.
- Vegan Butter - Adds a rich buttery flavor to the dish and brings the creamy Parmesan cheese and lemon sauce together.
- Olive Oil - A little olive oil is combined with the melted butter for sauteeing the shrimp. I always use Extra Light Olive Oil.
- Garlic - Fresh garlic is best for this recipe since it is more flavorful than the pre-minced type.
- Gluten Free Flour - A little bit of gluten free flour helps to thicken the sauce. If you don't have gluten free flour on hand, you can substitute corn starch but you will only need half the amount called for. If you're not gluten free, use all-purpose flour in the same measure.
- Fresh Lemon juice - Adds a zesty fresh flavor to balance out the richness of the sauce. You will need the juice from two fresh lemons.
- Plant Based Cream - I use Silk brand or Country Crock brand of vegan heavy cream to make the rich, creamy pasta sauce. If you're not dairy free, use heavy whipping cream in the same measure.
- Vegan Parmesan cheese - This flavorful cheese adds yummy richness and saltiness to the dish. I like to finely grate the Violife wedge of vegan Parmesan. If you're not dairy free, use regular Parmesan cheese, finely grated.
- Fresh parsley - For some delicious fresh herb flavor. If you don't have any fresh parsley you can use dried parsley, but I highly recommend using fresh!
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter, heavy whipped cream and Parmesan cheese in place of the vegan products. The measurements will be the same.
- Not Gluten Free - Use regular pasta and all-purpose flour in place of the gluten free products. The measurements will be the same.
- Add White Wine - Make this into more of a shrimp scampi dinner by replacing the cream with ½ cup of white wine.
- Low carb - Replace the gluten free pasta with zucchini noodles for a lighter meal.
- Add vegetables - Add in some fresh spinach or cherry tomatoes to complete this one pot meal.
- Make it Spicy - Add ¼ teaspoon of crushed red pepper flakes to bring a little heat.
How to Make Lemon and Garlic Shrimp Pasta
You are going to love how quick and easy this lemon shrimp pasta dinner is to make!
Before you cook the shrimp, go ahead and cook the pasta to al dente. Rinse the cooked pasta and set it aside while you cook the shrimp. Reserve ¼ cup of pasta water for the sauce.
STEP 1: Pat the deveined shrimp dry with paper towels. Then season with the salt, black pepper and paprika.
STEP 2: Heat half of the butter and olive oil in a large skillet over medium-high heat. Add in the shrimp and cook for 3-4 minutes per side until the shrimp is cooked through.
Remove the cooked shrimp to a separate plate and tent with foil.
STEP 3: Add the remaining butter and oil to the skillet. Once it's melted, add in the garlic and gluten free flour. Cook while stirring for one minute.
Stir in the lemon juice and allow it to simmer until the juice is reduced by half. Then stir in the heavy cream and the reserved pasta water. Bring to a simmer.
STEP 4: Add in the Parmesan cheese and stir until the cheese is melted into the sauce. Continue to cook for about 2 minutes until the sauce has thickened.
STEP 5: Add the cooked pasta, sautéed shrimp, and parsley to the skillet and stir well to combine.
Even More Shrimp Recipes!
Check out our collection of over 40 delicious gluten free shrimp recipes.
Storage
This creamy shrimp pasta can be stored in an airtight container in the fridge for up to 3 days. To heat up any leftovers, add the pasta to a skillet over medium heat on the stove-top. To prevent the creamy sauce from curdling, stir it well when reheating it. Add additional milk or cream if your sauce is breaking or if you need to thin it out.
More gluten free seafood recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Lemon and Garlic Shrimp Pasta
Ingredients
- 12 ounces Gluten Free Pasta
- 1 pound Raw Shrimp peeled and deveined
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Paprika
- 3 tablespoon Vegan Butter divided
- 3 tablespoon Olive Oil divided
- 6 cloves Garlic minced
- 3 Tablespoons Gluten Free 1-to-1 Flour Blend
- 2 Lemons juiced
- 1 Cup Plant Based Cream
- ¾ Cup Vegan Parmesan Cheese finely grated
- 3 tablespoon Fresh Parsley chopped
Instructions
- Cook your pasta until al dente. Drain the pasta and reserve ¼ cup of the pasta water for later use. Rinse the pasta with cool water to prevent sticking.12 ounces Gluten Free Pasta
- Pat shrimp dry with a paper towel and season with salt, pepper, and paprika.1 pound Raw Shrimp, ½ teaspoon Salt, ½ teaspoon Black Pepper, 1 teaspoon Paprika
- Heat half the oil and butter in a skillet over a high heat. Add the shrimp and cook for 3 - 4 minutes or until cooked through. Move the shrimp to a plate and tent it with aluminum foil.3 tablespoon Vegan Butter, 3 tablespoon Olive Oil
- Add the remaining oil and butter to the skillet. Once heated, add the garlic and flour and cook while stirring until fragrant, about 1 minute.6 cloves Garlic, 3 Tablespoons Gluten Free 1-to-1 Flour Blend
- Pour in the lemon juice and bring to a simmer. Allow to simmer until the lemon juice reduces by half.2 Lemons
- Add the reserved pasta water and cream. Bring to a boil and then reduce heat to a simmer.1 Cup Plant Based Cream
- Stir in the Parmesan cheese and allow to thicken, about 2 minutes.¾ Cup Vegan Parmesan Cheese
- Add the parsley, shrimp and pasta to the sauce and toss to coat.3 tablespoon Fresh Parsley
- Serve the dish warm with optional garnishes such as lemon slices, fresh chopped parsley, or extra grated Parmesan cheese.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Mary says
I made this and it was a hit. My picky grandson even liked it. The recipe was easy and the sauce was delicious. Lemon and Parmesan pair well together.