A gluten-free lemony, garlicky shrimp & pasta recipe -- this lemon shrimp pasta is made with gluten-free pasta, white wine, chili flakes, and green onions for fantastic flavor!
Heat 2 tablespoon olive oil a large saute pan over medium-high heat. Add 3 cloves of chopped garlic and whites of chopped green onions and sprinkle with salt. Cook for 1 minute.
Add kale, white wine, and 2 teaspoons of red pepper flakes and stir. Cook until kale is tender and wine has mostly reduced. Transfer to a bowl and set aside.
Meanwhile, bring 3 quarts of generously-salted water to a boil in a stock pot. Add pasta and boil for 8 minutes (or one minute less than package directions). Remove ½ cup of pasta water to a heatproof cup and drain.
Pat shrimp dry and season with salt and pepper.
In the same sauté pan, heat another 3 tablespoon olive oil and add shrimp in a single layer, red pepper flakes, and lemon juice. Cook one minute.
Flip shrimp and add butter, remaining red pepper flakes (or as much as you prefer), garlic, and lemon juice, and anothe splash of white wine (optional). Cook another minute and then add in your kale and grated Parmigiano-Reggiano.
Stir and cook another minute, then add in your cooked pasta. If it helps to bring the sauce together, stir in a bit of the reserved pasta water.
Serve immediately, garnished with additional green onions, cheese, olive oil, and cracked pepper, with lemon wedges on the side.
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Notes
This recipe was inspired by the Blue Apron recipe Spicy Shrimp & Bucatini Pasta.Chickpea pasta: I prefer Banza pasta because it tastes great and works in place of regular pasta in any pasta dish! But feel free to use any gluten-free or regular pasta that you like! Customize: You can customize this gluten-free lemon shrimp pasta recipe to your preferences -- feel free to add extra red pepper flakes for some more spice, or more lemon, or (if you're like me) more cheese! It's totally up to you and your taste!