Growing up, I loved shrimp scampi. The combo of tender shrimp, garlic lemon butter sauce and capers were, and still are delicious, but not exactly a great fit for my current dairy and gluten free lifestyle. Luckily, that can all be fixed with a few minor adjustments!
Now, normally I don’t combine protein and carbs, but being 9 months pregnant, I often find myself needing something a little more substantial to hold me over, so in this case I did with some gluten free brown rice noodles. Out of all of the gluten free pasta’s I have tried (and I have tried A LOT!), my favorite brands are Jovial and Trader Joes’s gluten free brown rice spaghetti noodles. My husband actually prefers these noodles to normal noodles, so I can assure you that no one will be able to tell a difference there. If you really want to lower the carb content of this recipe, you could definitely make this dish with zucchini noodles, or even serve the shrimp plain. The shrimp is full of flavor on its’ own so the pasta component is not necessary.
Aside from its’ delicious flavor, this meal is pretty simple and quick to throw together, especially if you use pre-cooked shrimp.
- ¾ pound gluten free spaghetti noodles (I used Trader Joe’s Gluten Free Brown Rice Spaghetti)
- 3 Tbsp. Earth Balance Vegan Butter
- 1.5 – 2 Tbsp. Olive Oil or Avocado Oil
- 1.5 Tbsp. minced garlic
- 2 lemons freshly juiced; seeds removed
- ½ lemon; zest grated
- 1 pound large shrimp; peeled and deveined (I used cooked shrimp to save time)
- Salt to taste
- Red Pepper Flakes to taste
- ½ cup fresh chopped basil
- 3-4 Tbsp. capers
- In a large pot, bring water to a boil for your pasta. I like to add in a tsp. of oil to the water so the pasta doesn’t stick. Add pasta and cook according to package directions.
- Place cooked shrimp into a strainer to rinse thoroughly. Remove tails and place into a bowl until ready to use.
- In a large sauté pan, melt Earth Balance butter and olive oil over medium-low heat. Add in your garlic and sauté for about 1 minute, careful not to burn the garlic.
- Add in your lemon juice and simmer on low for about 5 minutes.
- While waiting, chop your basil, reserving some to top your dish.
- Add cooked shrimp into your sauce, along with capers, a little salt, red pepper flakes and your freshly chopped basil. Stir to combine.
- When the pasta is done, drain cooked pasta then place it back into the pot. Immediately add the shrimp and sauce, tossing well to thoroughly combine.
- Garnish each dish with fresh lemon zest and additional basil.