Lemon Parmesan Shrimp Pasta (Low-Fructose & Gluten-Free)

Servings: 4

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Ingredients (My Favorite Brands)

• 10 oz gluten-free linguine or spaghetti

• 1 lb large shrimp, peeled and deveined

• 2 tbsp garlic-infused olive oil

• 1 tsp red pepper flakes (optional)

• Zest of 1 lemon

• 1/4 cup fresh lemon juice (about 1-2 lemons)

• 2 tablespoons butter

• Optional: A splash of dry white wine

• 1/2 cup grated Parmesan cheese

• 1/4 cup chopped fresh parsley

• Salt and black pepper, to taste

Instructions

• Cook the Pasta:

  • Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to the package instructions until al dente.

  • Drain and set aside, reserving 1/2 cup of pasta water.

• Prepare the Shrimp:

  • In a large skillet, heat the garlic-infused olive oil over medium-high heat.

  • Add the shrimp to the skillet, season with salt and black pepper, and cook until pink and opaque (2-3 minutes per side).

  • Remove the shrimp from the skillet and set aside.

• Make the Sauce:

  • In the same skillet, add the lemon juice, lemon zest, butter, and red pepper flakes.

  • Optional: Add a splash of dry white wine.

  • Stir to combine and simmer for a couple minutes.

  • Reduce the heat to low, and return the cooked shrimp to the skillet.

• Combine and Serve:

  • Add the cooked pasta to the skillet with the shrimp and sauce.

  • Toss to coat the pasta and shrimp evenly.

  • Gradually add the grated Parmesan cheese, tossing to combine. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.

  • Season with additional salt and black pepper to taste.

  • Garnish with chopped fresh parsley before serving.

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