Gluten-free SHRIMP SCAMPI with Quinoa & Corn Pasta

Jan 4, 2018

shrimp scampi

This was literally the BEST Shrimp Scampi I've ever had and it was super simple and easy to make. Plus, it's healthy so it's guilt-free:). I hope you enjoy it! Feel free to share!

1 - 16 oz. box of gluten-free quinoa linguine OR organic wheat linguini
2 Tbsp. olive oil  (divided use)
1 lb of medium-large wild shrimp (peeled, deveined)
1 clove garlic, crushed (or ½ tsp.of minced garlic)
1/4 cup red bell pepper (finely chopped)
2 Tbsp. fresh lemon juice
1/2 cup low-sodium, organic vegetable broth
2 Tbsp. white wine
Ground black pepper (to taste; optional)
Crushed red pepper (to taste; optional)
2 fresh basil leaves (finely chopped)
½ Tbsp. parsley

*NOTE: If shrimp is pre-cooked, skip Step 4.

1. Bring large pot of water to boil for pasta.
2. Cook pasta according to package directions; drain; set aside.
3. While pasta is cooking, heat 1 Tbsp. oil in large nonstick skillet over medium-high heat.
4. Add shrimp; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is opaque and firm. Remove shrimp from pan. Set aside.
5. Heat remaining 1 Tbsp. oil over medium-high heat. Add garlic and bell peppers; cook, stirring frequently, for 3 to 4 minutes or until soft.
6. Add lemon juice, broth, wine, black pepper, and red pepper; cook, stirring frequently, for 1 to 2 minutes.
7. Add shrimp, parsley, and basil; cook until heated through.
8. Serve pasta &; top evenly with shrimp mixture.

Total Time: 25 min.
Prep Time: 10 min.

Yield: 2-3 servings

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