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Last month I shared with you that I have been on a quest to replicate some of our favorite restaurant dishes in our kitchen to help cut down on our dining out budget. Shrimp Scampi is one of those dishes that I absolutely love when I go out for seafood, but I don’t always love the price tag that comes with it. Today I wanted to share with you an easy Gluten-Free Shrimp Scampi that is a delicious dish you could share during this Lent season for a Friday night feast that the whole family will love.
The shrimp can be dredged in a gluten-free flour to add a little bit of coating to the shrimp or they can just be quickly sauteed in the delicious wine and butter sauce, then tossed with fresh Italian parsley. I love to put the shrimp scampi on top of some gluten-free pasta and serve it all with a side of roasted green beans. Thanks to the garlic in the scampi, it coats and adds flavor to your pasta beautifully.
In case you have been on the hunt for the gluten-free products at Walmart, I actually have found the section at the end of the candy aisle. They have a section dedicated specifically to gluten-free eating that includes a lot of my favorite snacks, pastas, cake mixes, and even loaves of gluten-free bread. I have found the prices really do beat out the ones at other supermarkets and specialty shops so I stock up when I go.
Slice up a few lemons and dress the plates with a sprig of flat-leaf Italian parsley to really make it feel like restaurant dining. This isn’t the only dish that we have here that would be perfect for a meat-free evening or to be enjoyed on your Fridays during the Lent season. In fact, I have quite a gathering on the site.
If you are on the hunt for more delicious dishes, be sure to check out this link for 30 Fish & Meat-Free Meal Ideas! I have tried to include a big variety so that you are never bored for your evening meals. I hope these dishes inspire you and that you can give this easy shrimp scampi a spin for a quick weeknight meal!
Gluten-Free Shrimp Scampi
Author: Adapted from Williams-Sonoma
Recipe type: Main
Serves: 4 servings
- ½ cup (2½ oz./75 g) all-purpose gluten-free flour (found the gluten-free section of the store), can omit if you prefer to not have a crispy exterior to your shrimp
- ½ tsp. salt, plus more, to taste
- ¼ tsp. freshly ground pepper, plus more, to taste
- 2 Tbs. olive oil, plus more as needed
- 1½ lb. (750 g) jumbo or extra-large shrimp, peeled and
- deveined, tails intact
- 12 Tbs. (1½ sticks) (6 oz./185 g) unsalted butter
- 3 garlic cloves, minced
- ¼ cup (2 fl. oz./60 ml) dry white wine
- Grated zest of 1 lemon
- 2 Tbs. fresh lemon juice
- 2 Tbs. finely chopped fresh flat-leaf parsley
- Lemon wedges for serving
- In a shallow bowl, stir together the flour, the ½ tsp. salt and the ¼ tsp. pepper.
- In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil.
- Toss half of the shrimp in the flour mixture to coat evenly, shaking off the excess. Add to the pan and cook, turning occasionally, until opaque throughout, about 3 minutes. Transfer to a plate and cover loosely with aluminum foil. Repeat with the remaining shrimp, adding more olive oil to the pan as needed.
- Reduce the heat to medium-low, add 2 Tbs. of the butter and the garlic to the pan and cook, stirring frequently, until the garlic softens and is fragrant but not browned, about 2 minutes.
- Add the wine, lemon zest and lemon juice, increase the heat to high and bring to a boil. Cook until reduced by half, about 1 minute. Reduce the heat to very low. Whisk in the remaining 10 Tbs. butter, 1 Tbs. at a time, letting each addition soften into a creamy emulsion before adding more. It will become very creamy, like a sauce.
- Return the shrimp to the sauce and mix gently to coat well. Remove from the heat and season with salt and pepper. Transfer to a serving dish and sprinkle with the parsley. Serve immediately with lemon wedges and gluten-free pasta.