7th Day of Gluten-Free Cheer: Gluten Free Creamy Garlic Butter Shrimp Pasta

Crate Gourmet
6 days ago
2 min read

The holidays are the perfect time to indulge in a dish that’s both comforting and a little indulgent, and this Holiday Gluten-Free Creamy Garlic Butter Shrimp Pasta fits the bill perfectly. Tender shrimp meet a rich, velvety garlic butter sauce, tossed with gluten-free pasta for a festive twist on a classic favourite. It’s elegant enough for a special holiday dinner but easy enough to make in your own kitchen, letting you focus on celebration instead of stress. With every creamy, garlicky bite, this dish brings warmth, flavour, and a touch of holiday magic to the table proving that gluten-free can be just as decadent as the original.

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

Pasta

1 bag Rizopia gluten-free penne
Salt, for boiling water

Sauce

4 tbsp unsalted butter
1 tbsp olive oil (helps prevent burning)
6 cloves garlic, minced (or more if you love garlic!)
1 cup heavy cream (or coconut cream for dairy-light version)
½ cup grated Parmesan cheese
½ cup chicken or vegetable broth
¼ tsp crushed red pepper flakes (optional)
Salt and black pepper to taste
1–2 tsp lemon juice (optional, for brightness)
Fresh parsley, chopped (for garnish)

Optional add-ins

Grilled shrimp, chicken, or sautéed mushrooms
Baby spinach
Roasted cherry tomatoes

Instructions

1. Cook the Pasta

Bring a large pot of well-salted water to a boil.
Add Rizopia gluten-free penne and cook according to package directions (typically 7–10 minutes), stirring occasionally.
Reserve ½ cup of pasta water, then drain the pasta and set aside.

Tip: Gluten-free pasta can become sticky as it cools. Toss lightly with a teaspoon of olive oil to prevent clumping.

2. Make the Creamy Garlic Butter Sauce

In a large skillet, heat 1 tbsp butter and olive oil over medium heat until melted and lightly bubbling. If adding protein, cook it now partially to prevent overcooking, and set aside.
Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned.
Add in optional veggies, such as tomatoes or sliced mushrooms until soft.
Pour in the broth and let it simmer for 2 minutes to reduce slightly.
Season with red pepper flakes (if using), and a pinch of salt and pepper.
Stir in the heavy cream, add spinach.
Reduce heat to low and let the sauce gently thicken for 4–5 minutes. Add your partially cooked protein back to the pan to finish cooking in the sauce.
Add the Parmesan cheese and stir until smooth and creamy.
Add a splash of lemon juice if you want a hint of brightness.

3. Combine Pasta and Sauce

Add the cooked Rizopia penne directly into the skillet.
Toss to coat, adding a bit of reserved pasta water if the sauce needs thinning.
Taste and adjust seasoning with salt, pepper, or extra Parmesan.