Gluten Free Garlic Butter Shrimp with Linguine
Ingredients
- Uncooked raw shrimp - 2 lbs
- Gluten Free Linguine or spaghetti if you are not gluten free, regular linguine or spaghetti is fine - I used Tinkyada's.
- Chopped fresh Italian Parsley or use dried parsley flakes if you really can't get any fresh parsley
- Olive oil cooking spray or Olive Oil
- Butter or a butter substitute like Earth Balance
- 2-3 Garlic Cloves smashed, chopped finely or pressed in a garlic press
Instructions
- Start boiling water for the pasta. Get your garlic ready by pressing or chopping it. Chop your parsley finely. Cook your shrimp. Add some olive oil and two generous tablespoons of butter to your saucepan (I like my stainless steel 11 inch fry pan).
- Then add your shrimp and saute it until you see the shrimp turn pink. I like to do this in batches so I don't crowd my pan.
- After your shrimp starts cooking, your pasta water should be boiling, follow the directions on your package.
- Drain your pasta and set it on your counter near the stovetop.
- Once the shrimp is cooked all the way through, take it out of the buttery sauce. Add your cooked pasta to the pan, which should still be on a flame and coat it with the buttery sauce. Then turn the heat off, add your shrimp back to your pan, then add your chopped Italian Parsley on top and mix together. Serve.
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