| Shrimp Scampi by Bella Gluten-Free |
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Servings: Makes 4-6 servings. • Prep: 15 mins • Total: 35 mins
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Ingredients: 1/2 cup olive oil 4 TBL butter, ghee or butter alternative 1 small onion, diced 5–6 cloves garlic, chopped 1 lb. medium size shrimp (31–40), peeled and deveined 1/2 cup white wine 3 TBL Italian flat–leaf parsley, chopped 1 cup grape or cherry tomatoes, cut in half 1/2 lemon, juiced 1/2 tsp salt fresh ground pepper to taste fresh Italian flat-leaf parsley, chopped and/or red pepper flakes for garnish About 1 lb. gluten-free pasta such as spaghetti, linguini or fettuccine or 3 cups of rice |
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Prep: |
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Directions: Mix it Up • Heat olive oil and butter in a large skillet over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for 2 minutes. Add shrimp and cook for 2–3 minutes, until shrimp have turned pink.
• Add wine, parsley, tomatoes and lemon juice; reduce liquids by half. Simmer about 15 minutes. Salt and pepper to taste.
• Cook gluten-free pasta. Drain, rinse and add back into the pot with the sauce, saving about 1/2 cup for the top. Toss and warm over low heat for 2–3 minutes until spaghetti coated. If using rice transfer rice to a platter and ladle sauce over top.
• Garnish with red pepper flakes, parma cheese and/or fresh parsley.
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