If you’re looking for a dish that captures the essence of summer with its vibrant flavors and fresh ingredients, then this Mediterranean Shrimp Pasta (Gluten-Free, Dairy-Free) is just what you need. Bursting with the savory tastes of the Mediterranean, this pasta dish combines the sweetness of shrimp with the tanginess of sun-dried tomatoes and artichokes, all enveloped in a creamy coconut milk sauce. Whether you’re hosting a dinner party or just enjoying a cozy night in, this recipe is sure to impress.
Why It’s Crowd-Pleasing
This Mediterranean Shrimp Pasta is a hit for several reasons. First, it’s incredibly easy to prepare, making it perfect for busy weeknights or special occasions. The combination of fresh ingredients like basil and artichokes not only brings a burst of flavor but also adds a beautiful array of colors to your plate. Plus, it’s gluten-free and dairy-free, catering to various dietary needs without compromising on taste. Everyone will be asking for seconds!
Ingredient List
- 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
Must-Have Equipment
- Large pot for boiling pasta
- Skillet for sautéing
- Colander for draining pasta
- Measuring cups and spoons
- Wooden spoon or spatula for mixing
From Start to Finish: Mediterranean Shrimp Pasta (Gluten-Free, Dairy-Free)
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the gluten-free pasta noodles and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
Step 2: Sauté the Garlic
In a large skillet, heat 2 tablespoons of avocado oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 3: Cook the Shrimp
Add the peeled and deveined shrimp to the skillet. Sprinkle with paprika and cook for 2-3 minutes, or until the shrimp turn pink and opaque. Stir occasionally to ensure even cooking.
Step 4: Create the Sauce
Pour in the full-fat canned coconut milk, followed by the lemon zest and lemon juice. Stir well to combine all the flavors and allow the mixture to simmer for about 2 minutes.
Step 5: Add Vegetables and Herbs
Stir in the chopped artichoke hearts, sun-dried tomatoes, and capers. Mix everything together and let it cook for another 3-4 minutes, allowing the vegetables to heat through.
Step 6: Combine Pasta and Sauce
Add the cooked gluten-free pasta to the skillet, tossing everything together until the pasta is well coated with the creamy sauce. Season with black pepper and sea salt to taste.
Step 7: Finish with Fresh Herbs
Remove the skillet from heat and fold in the freshly chopped basil and parsley. This step adds a bright, herbal note to the dish.
Step 8: Serve and Enjoy
Plate the Mediterranean Shrimp Pasta and garnish with additional basil or parsley if desired. Serve warm and enjoy the delightful flavors of the Mediterranean!
Substitutions by Diet
- For a lower-fat option, use light coconut milk instead of full-fat.
- Swap shrimp for grilled chicken or tofu for a vegetarian version.
- Use gluten-free pasta alternatives like zucchini noodles or spaghetti squash for a low-carb option.
- Replace sun-dried tomatoes with roasted red peppers for a different flavor profile.
Common Errors (and Fixes)
- Overcooking the pasta: Make sure to cook the pasta until al dente, as it will continue cooking when combined with the sauce.
- Too much coconut flavor: If you prefer a milder taste, use half coconut milk and half vegetable broth.
- Shrimp turning rubbery: Cook the shrimp just until they turn pink and opaque; overcooking will make them tough.
- Not enough seasoning: Taste and adjust salt and pepper levels throughout the cooking process for the best flavor.
Prep Ahead & Store
You can prepare this Mediterranean Shrimp Pasta in advance by cooking the pasta and shrimp separately. Store each component in airtight containers in the refrigerator for up to 2 days. When ready to serve, simply reheat the shrimp and sauce in a skillet and toss with the pasta. This dish can be stored in the fridge for up to 3 days, but it’s best enjoyed fresh.
Reader Q&A
Can I use frozen shrimp for this recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. You can do this by placing them in a bowl of cold water for about 15-20 minutes.
What can I serve with Mediterranean Shrimp Pasta?
A fresh green salad, garlic bread, or a side of roasted vegetables complement this dish wonderfully.
Can I make this dish vegetarian?
Absolutely! Simply substitute the shrimp with sautéed mushrooms or grilled zucchini to maintain the hearty texture of the dish.
How spicy is this dish?
This recipe is not spicy, but you can add red pepper flakes during cooking if you prefer a little heat.
Time to Try It
The combination of flavors in this Mediterranean Shrimp Pasta (Gluten-Free, Dairy-Free) is sure to transport you to a sun-soaked terrace overlooking the sea. With just the right balance of creamy, tangy, and savory notes, this dish is not only healthy but also incredibly satisfying. Gather your ingredients, roll up your sleeves, and get ready to create a meal that will have everyone coming back for more!
Mediterranean Shrimp Pasta (Gluten-Free, Dairy-Free)
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add the gluten-free pasta noodles and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
- In a large skillet, heat 2 tablespoons of avocado oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the peeled and deveined shrimp to the skillet. Sprinkle with paprika and cook for 2-3 minutes, or until the shrimp turn pink and opaque. Stir occasionally to ensure even cooking.
- Pour in the full-fat canned coconut milk, followed by the lemon zest and lemon juice. Stir well to combine all the flavors and allow the mixture to simmer for about 2 minutes.
- Stir in the chopped artichoke hearts, sun-dried tomatoes, and capers. Mix everything together and let it cook for another 3-4 minutes, allowing the vegetables to heat through.
- Add the cooked gluten-free pasta to the skillet, tossing everything together until the pasta is well coated with the creamy sauce. Season with black pepper and sea salt to taste.
- Remove the skillet from heat and fold in the freshly chopped basil and parsley. This step adds a bright, herbal note to the dish.
- Plate the Mediterranean Shrimp Pasta and garnish with additional basil or parsley if desired. Serve warm and enjoy the delightful flavors of the Mediterranean!
Notes
- For a lower-fat option, use light coconut milk instead of full-fat.
- Swap shrimp for grilled chicken or tofu for a vegetarian version.
- Use gluten-free pasta alternatives like zucchini noodles or spaghetti squash for a low-carb option.
