Shrimp Pasta

Sautéed shrimp in butter and garlic tossed with gluten free spaghetti noodles, fresh chopped parsley, lemon juice and zest, and sprinkled with black pepper and red chili flakes. 


  1. 1 1/2 tablespoon sea salt 
  2. 3/4 pound gluten free spaghetti (or linguine) noodles
  3. 3 tablespoons of earth balance buttery spread
  4. 2 1/2 tablespoons grapeseed oil
  5. 4 garlic cloves minced
  6. 1 pound large shrimp (peeled and deveined)
  7. 1/4 teaspoon freshly ground black pepper
  8. 1/3 cup chopped fresh parsley leaves
  9. 1/2 lemon zest, grated
  10. 1/4 cup freshly squeezed lemon juice (2 lemons) 
  11. 1/8 teaspoon red chili flakes


  1. In a 12 inch heavy-bottomed pan, melt the butter and grapeseed oil over medium-low heat. 
  2. Add the garlic. Sauté for 1 minute. 
  3. Add the shrimp, salt, pepper, and sauté until shrimp turn a light pink color. (About 5 mins, stirring often)
  4. Remove from the heat and add the parsley, lemon juice, lemon zest, and chili flakes. Toss with cooked noodles. 

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