Go Back
Homemade Mediterranean Shrimp Pasta (Gluten-Free, Dairy-Free) photo

Mediterranean Shrimp Pasta (Gluten-Free, Dairy-Free)

This Mediterranean Shrimp Pasta is vibrant and fresh! Packed with flavor and ready in under 30 minutes, it's a delightful weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 8 ounces gluten-free pasta noodles
  • 2 tablespoons avocado oil
  • 4 cloves garlic minced
  • 1 pound raw shrimp peeled and deveined
  • 1 teaspoon paprika
  • 2/3 cup full-fat canned coconut milk
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup artichoke hearts chopped
  • 1/2 cup sun-dried tomatoes drained
  • 2 tablespoons capers
  • 1/2 cup fresh basil chopped
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon black pepper
  • Sea salt to taste

Equipment

  • Large skillet
  • Pot for boiling pasta
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander

Method
 

Method:
  1. Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
  2. Step 2: Sauté the Garlic: In a large skillet, heat the avocado oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
  3. Step 3: Cook the Shrimp: Add the raw shrimp to the skillet. Sprinkle with paprika, black pepper, and sea salt. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set them aside.
  4. Step 4: Create the Sauce: In the same skillet, pour in the full-fat coconut milk, lemon zest, and lemon juice. Stir well to combine, scraping up any bits stuck to the bottom of the pan.
  5. Step 5: Add Vegetables: Add the chopped artichoke hearts, sun-dried tomatoes, and capers to the skillet. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
  6. Step 6: Combine Pasta and Shrimp: Return the cooked shrimp to the skillet. Add the drained gluten-free pasta and toss to combine everything thoroughly. Cook for an additional 2-3 minutes until heated through.
  7. Step 7: Finish with Fresh Herbs: Remove the skillet from heat and mix in the fresh basil and parsley. Taste and adjust the seasoning, adding more salt or pepper if desired.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove or in the microwave, adding a splash of coconut milk if needed.
  • For longer storage, consider freezing the pasta (without shrimp) for up to a month.