Name: Gluten Free Shrimp Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: AMERICAN, INTERNATIONAL
Ingredients: 1 package gluten-free pasta; 2 tbsp olive oil (divided); 1 lb shrimp, peeled and deveined; Salt, to taste; 2 tsp fresh lemon juice; 1 tbsp butter (or olive oil); 3 garlic cloves, minced; 1/2 cup chicken or vegetable stock; 1 cup heavy cream; 3/4 cup freshly grated Parmesan cheese; 1/4 tsp black pepper; 1 tbsp dried Italian herbs, optional; Salt, to taste; 1 tsp cornstarch (or rice flour) + 1 tbsp water (optional, for thickening); Red chili flakes; Fresh or dried herbs (parsley, basil, oregano)

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Creamy gluten-free shrimp Alfredo pasta in a bowl

I always look forward to Fridays—there’s just something comforting about ending the week with a big bowl of pasta, especially Gluten Free Shrimp Pasta. And this one is definitely a keeper.

Before I go on about how good it is (because it really is), you can absolutely make this with regular pasta or gluten-free, as I did. It works either way beautifully. That said, this gluten-free version surprised me in the best way.

If you cook it properly, don’t overdo it; the texture is fantastic. I personally prefer a brown rice organic pasta, although I’ve only found a handful that are truly good.

Pair gluten-free pasta with a rich, creamy Alfredo sauce and juicy shrimp, and you’ve got pure comfort food. You can add veg if you’d like, but this was truly simple, satisfying, and just so good.

Homemade Alfredo sauce with shrimp

Over the past few years, I’ve been paying closer attention to how my body reacts to food. Once I really started noticing, I realized gluten tends to make me feel sluggish, bloated, and just not like myself.

So I shifted toward more whole foods, good proteins, fruits, vegetables, and consistent movement. It’s been a really positive change overall. I believe in balance, but I am trying to avoid gluten when I can.

That said, this isn’t turning into a strictly gluten-free space. I’m simply sharing what works for me, and when something turns out this delicious, it’s worth sharing.

Tips for Best Results

Cook gluten-free pasta just until al dente—no more. Read Notes from the Pasta Box!!!
Use freshly grated Parmesan for a smooth sauce (pre-shredded can be grainy)
Save a bit of pasta water to loosen the sauce if needed
Don’t overcrowd shrimp—they cook fast and should stay juicy

Variations & Substitutions

Chicken: Swap shrimp for grilled or sautéed chicken
Vegetarian: Use mushrooms, peppers, spinach, or blanched broccoli
Dairy-light: Use half-and-half instead of heavy cream (the sauce will be lighter)
Extra flavor: Add sun-dried tomatoes or spinach

FAQ

Can I use frozen shrimp?

Yes—just thaw completely, and pat dry before cooking.

Why is my gluten-free pasta mushy?

It was likely cooked too long. Always check it early and remove it as soon as it’s tender.

Do I need the cornstarch?

No, the cream and cheese usually thicken the sauce enough. It’s just a backup.

Sandra’s Note

This recipe is one of those small reminders that eating differently doesn’t mean giving up comfort. It just means adjusting, learning, and finding new favorites along the way. And this one? Definitely a favorite.

Gluten Free Recipes you might like:

If you make these Easy Gluten Free Crepes, I’d love to see your version—tag me @sandraseasycooking so I can share the love

SERVES 4