Gluten Free Lemon Dijon Shrimp Pasta is a light, tasty shrimp pasta dish. I love shrimp – it is one of my favorite foods. It is not something that I eat on a weekly basis but I do love it for a special treat or when I find it on sale. I personally love to use rice pasta with this recipe. You do have to be sure not to over cook it but it is really tasty in my opinion.
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- ¼ cup extra virgin olive oil
- 2 tsp freshly grated lemon zest
- ¼ cup freshly squeezed lemon juice
- 2 Tbsp Gluten-Free Dijon Mustard
- 5 minced garlic cloves, divided
- 8 oz. Gluten Free fettuccine-style pasta
- 1 Tbsp extra virgin olive oil, divided
- 1 Tbsp ghee, divided
- 1½ lbs medium shrimp, peeled and deveined
- 1½ tsp sea salt
- 1 tsp crushed red pepper flakes
- ⅓ cup snipped fresh chives, if desired
- To make vinaigrette sauce: combine ¼ cup olive oil, lemon zest, lemon juice, dijon mustard, and 1 of the minced garlic cloves; mix thoroughly.
- Cook pasta according to package directions; drain well.
- Heat half of the 1 Tbsp olive oil and 1 Tbsp ghee in large nonstick skillet over medium heat. Add remaining garlic.
- Sprinkle shrimp with salt and red pepper flakes. Add ½ shrimp to oil and ghee mixture and cook 2-3 minutes per side or until browned. Transfer to a platter and keep warm. Repeat with remaining oil, ghee and shrimp.
- Return first batch of shrimp to pan and warm thoroughly. Add vinaigrette sauce and stir to mix thoroughly.
- Immediately toss together pasta, shrimp mixture and chives in a large serving bowl. Serve immediately.
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