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A bowl of gluten free spaghetti in a creamy lemon garlic sauce topped with sauteed shrimp.
5 from 2 votes

Lemon and Garlic Shrimp Pasta

Creamy Lemon and Garlic Shrimp Pasta is easy to make and never disappoints! It is made in one pot in under 30 minutes, and the creamy buttery lemon garlic sauce is loaded with rich and bright flavors.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 730 kcal

Ingredients

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

STORAGE: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.