Ingredients

• ●8 ounces Gluten-free pasta
• ●8 ounces, peeled and deveined Shrimp
• ●3 tablespoons Olive oil
• ●2 cloves, minced Garlic
• ●1/2 cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
• ●1 teaspoon Lemon zest (optional)
• ●1/4 teaspoon Red pepper flakes
• ●1/4 cup, chopped Fresh parsley
• ●2 tablespoons, grated Parmesan cheese (optional)
• ●to taste Salt
• ●to taste Black pepper

Instructions

1. 1Cook gluten-free pasta according to package directions in salted boiling water until al dente. Drain (do not rinse).
2. 2Pat shrimp dry. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear shrimp for 2-3 minutes per side, until pink and opaque. Remove from skillet and set aside.
3. 3In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds.
4. 4Pour in white wine and simmer for a few minutes, scraping up any browned bits from the bottom of the pan, until the wine has reduced slightly.
5. 5Add lemon zest (if using).
6. 6Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little pasta water if needed to create a nice emulsion.
7. 7Gently fold in the cooked shrimp and parsley. Season with salt and pepper to taste.
8. 8Serve immediately, garnished with Parmesan cheese (if using).