Gluten Free Shrimp Pasta


Gluten Free Shrimp Pasta

Aug 12, 2015 //

Gluten free? Try quinoa pasta. If you’re not gluten free, feel free to substitute whole wheat pasta. If you’re in a hurry purchase peeled and deveined frozen shrimp and thaw shrimp before cooking. This recipe is low in saturated fat and high in vitamin A and C.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serving: 4 persons


  •  8 ounces uncooked quinoa spaghetti
  • 1 pound large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper
  • 2 teaspoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon kosher salt
  • 1 (6-ounce) package fresh baby spinach
  • 1 Roma tomato, diced
  • Parmesan cheese (optional)


  1. Cook pasta according to package directions, drain well reserving 1/4 cup of the water; set aside, and keep warm.
  2. Cook shrimp, garlic and red pepper in hot oil in a large nonstick skillet over medium heat 4 minutes or until shrimp turn pink, stirring occasionally. Add cooked pasta, reserved pasta water, lemon juice, zest, salt, spinach and tomatoes. Cook 3 to 5 minutes or until spinach starts to wilt, stirring to combine. Serve immediately with Parmesan, if desired.

Nutritional Fact:

Per Serving

Amount Per Serving
Calories 339% Daily
Total Fat 3.7 g6%
Saturated Fat content 0g0%
Cholesterol 162 mg54%
Sodium 473mg20%
Total Carbohydrate 52g17%
Dietary Fiber 5.7 g23%
Sugars 0g
Protein 27 g
Alison Lewis

Travel & Leisure, Fitness, Southern Living, Cooking Light, Better Homes & Gardens, Clean Eating, Oxygen, Coastal Living, and more. Alison Is also a cookbook author, nutritionist, mother of three, and the owner of Ingredients, Inc., a food and travel media company in Birmingham, Alabama.

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