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85 minutes•Easy•Serves 2

Lemon-Garlic (or White Wine!) Pasta with Shrimp (Gluten-Free Option) (Variation)

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Lemon-Garlic (or White Wine!) Pasta with Shrimp (Gluten-Free Option) (Variation)

By @chef1

Remixed from Lemon-Garlic Pasta with Shrimp

Based on "Lemon-Garlic Pasta with Shrimp". A quick and flavorful pasta dish featuring succulent shrimp, a bright lemon-garlic or rich white wine sauce, and the option to use gluten-free pasta for dietary needs. Shrimp is cooked separately to avoid overcooking.

Recipe Rating

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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. 1
    Cook gluten-free pasta according to package directions in salted boiling water until al dente. Drain (do not rinse).
  2. 2
    Pat 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. 3
    In 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. 4
    Pour 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. 5
    Add lemon zest (if using).
  6. 6
    Add 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. 7
    Gently fold in the cooked shrimp and parsley. Season with salt and pepper to taste.
  8. 8
    Serve immediately, garnished with Parmesan cheese (if using).

Recipe details

Category
Main course
Preparation
58 minutes

Estimated total: 85 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated
  • Setup kitchen: 5 min planning allowance (setup)
  • Prepare vegetables: 10 min planning allowance (vegetable_prep)
  • Prepare shrimp: 10 min planning allowance (meat_prep)
  • Boil water for pasta: 10 min planning allowance (boil_heat)
  • Cook pasta: 5 min planning allowance (boil_dumplings)
  • Drain pasta: 2 min planning allowance (transfer)
  • Pat shrimp dry: 5 min planning allowance (simple_prep)
  • Preheat skillet for shrimp: 3 min planning allowance (pan_preheat)
  • Remove shrimp from skillet: 2 min planning allowance (transfer)
  • Reheat skillet for sauce: 3 min planning allowance (pan_preheat)
  • Add white wine: 3 min planning allowance (mix)
  • Simmer wine: 15 min planning allowance (simmer)
  • Add lemon zest: 3 min planning allowance (mix)
  • Add cooked pasta to skillet: 2 min planning allowance (transfer)
  • Toss pasta with sauce: 3 min planning allowance (mix)
  • Fold in cooked shrimp: 3 min planning allowance (mix)
  • Fold in parsley: 3 min planning allowance (mix)
  • Season with salt and pepper: 3 min planning allowance (mix)
  • Serve immediately: 2 min planning allowance (transfer)
  • Garnish with Parmesan cheese: 2 min planning allowance (garnish)
  • Cooking overlaps preparation or other cooking; a separate cooking subtotal is omitted.
  • Mince garlic, chop parsley
  • Peel and devein shrimp
  • Salted boiling water
  • Cook until al dente
  • Do not rinse
  • Heat 1 tbsp olive oil over medium-high heat
  • 2-3 minutes per side, until pink and opaque
  • Set aside
  • Heat remaining 2 tbsp olive oil over medium heat
  • Cook until fragrant
  • Scrape up browned bits
  • Reduce slightly
  • If using
  • Add pasta water if needed
  • To taste
  • If using
  • Olive oil: USDA tablespoon portion weight
  • Garlic: USDA clove portion weight
  • Dry white wine (Pinot Grigio or Sauvignon Blanc): USDA fl oz portion weight
  • No alcohol evaporation adjustment made; energy may be overestimated. Using generic white table wine.
  • Excludes optional Lemon zest (optional)
  • Red pepper flakes: USDA tsp portion weight
  • Fresh parsley: USDA cup chopped portion weight
  • Excludes optional Parmesan cheese (optional)
  • Unweighed Salt: only documented zero nutrients included
  • Black pepper: USDA tsp, ground portion weight
  • Black pepper: Seasoning allowance: 1/4 tsp per 4 servings
  • Amount 'to taste' is unknown; using a standard allowance for calculation.

shrimp · pasta · white wine · garlic

Estimated nutrition per serving

737 calories · 31.8 g protein · 93.2 g carbohydrate · 23.3 g fat

Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Excludes optional Lemon zest (optional); Excludes optional Parmesan cheese (optional) Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.

Recipe Context

This recipe was created with the following context in mind:

Friday
lunch
winter
Requested: 30 min
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