Oven-Roasted Shrimp Scampi
Dairy-Free and Gluten-Free
Servings: 4
Ingredients
- 6 garlic cloves, minced
- 1 large shallot, halved and thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly chopped parsley leaves
- zest of 1/2 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound large shrimp, peeled, deveined, and tails removed
- 8 ounces gluten-free linguine
- 1/3 cup grated Parmesan cheese (optional)
For Serving:
- 1 lemon, cut into wedges
- chopped fresh parsley leaves
Instructions
- Preheat the oven to 375℉.
- Bring a large pot of water to boil.
- In a 9×13-inch baking dish, add the garlic, shallots, red pepper flakes, wine, olive oil, parsley, lemon zest, salt, pepper, and shrimp. Toss until well combined. Bake until shrimp is cooked through, about 13 minutes.
- Add pasta to the boiling water with plenty of salt (about 1 tablespoon) and cook according to package directions.
- Remove the shrimp from the oven and drain the pasta. Add the pasta to the baking dish with the shrimp and gently toss until coated. Add the Parmesan (if using) and toss once more. Taste and add more salt as needed.
- Divide the pasta among four bowls, top with parsley, and serve with lemon wedges.
Nutrition
Calories: 508kcal | Carbohydrates: 50g | Protein: 34g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 190mg | Sodium: 880mg | Potassium: 573mg | Fiber: 3g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 21mg | Calcium: 187mg | Iron: 2mg