Gluten Free, Dairy Free, Soy Free, Paleo Option, Low Calorie
This fresh, bright Shrimp And Vegetable Pasta is healthy and low calorie meal. It is filled with shrimp, zucchini and fresh corn and lightly coated in a sweet lemon garlic "butter" sauce. It's ready in only 18 minutes and is perfect for a quick summer time dinner.
Why I Love This Recipe
Shrimp And Vegetable Pasta is one of my favorite meals to have on during summer. It's light enough to feel good on a hot summer day and hearty enough to keep you feeling full all evening.
For an extra protein boost in this recipe try Banza chickpea based pasta. I swap out typical butter in the garlic butter sauce for casein free (milk protein), lactose free (milk sugar), ghee. Ghee is also known as clarified butter. (You could also use any dairy free butter.)
Garlic, ghee, and lemon juice is mixed with starchy cooking water to create the light but flavor packed sauce in this recipe. Warm, buttery shrimp mix with chewy noodles and sweet pops of fresh corn and zucchini to make this a crave worthy dish.
I also love that this recipe is simple enough to make for a typical weeknight and elegant enough to serve to guests. Plus it's easy to make and reheats well for leftover dinner and lunch!
Cooking Tips
Don't over cook the shrimp before adding the pasta water. It's ok for it to still be slightly translucent as it will continue to cook.
Also, gluten free pasta is notoriously sticky from all the starch that's released into the water. So, I like to drain it then cover with fresh water and redrain 3 times to remove as much starch as possible. Then, drizzle about 1.5 tablespoon of oil on it and stir.
For a paleo version of this meal, use cassava flour pasta.
In order to deseed zucchini, quarter it long wise. Drag a sharp knife down to remove the seeded area. Although the seeded portion is not very large, it releases a lot of liquid and will turn mushy. I personally think the seeds taste great but the texture can be off putting.
You could also use your favorite dairy free butter instead, but I've found ghee to be especially delicious in this recipe.
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📖 Recipe
Shrimp And Vegetable Pasta With Lemony Garlic "Butter" Sauce {No Gluten, No Dairy}
Equipment
- 1 medium pot
- 1 Large deep skillet
- 1 Wooden Spoon
- measuring spoons
Ingredients
Pasta
- 1 8 oz box gluten free pasta* drained, rinsed, drizzled with neutral oil (reserve ½ cup cooking water)
Base Ingredients
- 2 tablespoon ghee or preferred dairy free butter
- 1 small onion small diced
- few pinches salt
Vegetables
- 1 medium zucchini deseeded and ½" diced
- 2¼ cups fresh corn kernels from 3 ears of corn remove all silk
- 5 cloves garlic minced
Shrimp and lemon juice
- 1 lb fresh peeled, deveined shrimp uncooked
- 2 tablespoon lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Cook the pasta
- Cook pasta according to box directions for the minimum time. Reserve ½ cup of cooking liquid. Drain remaining water, rinse 2-3 times, drizzle with neutral oil and stir to combine. Set aside.While waiting for water to boil...
Saute the base
- While waiting for water to boil, add 2 tablespoon ghee and heat a large deep skillet over MED heat. When ghee is melted and skillet is very warm (~2 minutes) add diced onion and 2 pinches of salt. Sauté, stirring often until the onions begin to soften.
Add the vegetables
- Add zucchini, corn, and 2 pinches of salt. Sauté, stirring often until the veggies begin to soften and onion is mostly translucent.
Add garlic and shrimp
- Add minced garlic and shrimp with a pinch of salt. Sauté, stirring often until shrimp begins to turn white and starts to curl in on itself.
Bring it all together
- Add lemon juice and stir, add noodles ½ teaspoon salt, and ⅛ teaspoon black pepper and stir. Add reserved cooking water stir and cook until heated through and well combined. Serve warm.
Jessica Donovan
This dish was delicious! The summer veggies made it so fresh and the shrimp was a perfect complement to the lemon and garlic. My whole family, including 2 small kiddos, loved this pasta and I will definitely be making it again!