Creamy Shrimp and Spinach Gluten-Free Linguine
Indulge in the deliciousness of this gluten-free linguine recipe, featuring succulent shrimp, sautéed spinach, and a creamy garlic sauce. A perfect blend of flavors that will satisfy every pasta craving!
ingredients
- 8 ounces gluten-free linguine
- 1 pound jumbo shrimp, peeled and deveined
- 4 cups fresh spinach
- 4 cloves garlic, minced
- 1 cup coconut milk
- 1 tablespoon arrowroot starch
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper, to taste
steps
- 1.
Cook the gluten-free linguine according to package instructions, then drain and set aside.
- 2.
In a large skillet over medium heat, add olive oil and garlic. Sauté for 1-2 minutes until aromatic.
- 3.
Add the shrimp to the skillet and cook until pink, about 3-4 minutes per side.
- 4.
Remove the shrimp from the skillet and set aside.
- 5.
In the same skillet, add spinach and sauté until wilted.
- 6.
In a small bowl, whisk together coconut milk and arrowroot starch until well combined.
- 7.
Add the coconut milk mixture to the skillet and bring to a gentle simmer, stirring continuously until the sauce thickens.
- 8.
Season with dried Italian herbs, salt, and pepper.
- 9.
Add the cooked linguine, sautéed spinach, and cooked shrimp to the skillet. Toss everything together until well coated with the creamy sauce.
- 10.
Serve hot and enjoy this gluten-free linguine dish bursting with rich flavors.
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