Ingredients:
- 1 lb (450g) large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 1 lb (450g) gluten-free pasta
Instructions:
- Cook the Pasta: Cook the gluten-free pasta according to package instructions. Drain and set aside.
- Cook the Shrimp: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
- Make the Sauce: Remove the shrimp from the skillet and set aside. Add the white wine (if using) and chicken broth to the skillet. Bring to a simmer and cook for 3-4 minutes until slightly reduced. Stir in the lemon juice and red pepper flakes.
- Combine and Serve: Return the shrimp to the skillet and toss to coat with the sauce. Add the cooked pasta and toss to combine. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
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