Easy Shrimp Pasta with Arugula Pesto (Gluten Free)
This easy shrimp pasta with pesto is a healthy twist on shrimp scampi, bursting with seafood, garlic, olive oil and a lemon-white wine sauce. Made gluten-free with GF spaghetti or zoodles, it’s bright and tangy, perfect for lazy summer evenings.
Whoa, it is August. When did that happen?
Though I think it’s a prerequisite that the older you get, the more you have to start saying things like “This year is just flying by!”, I have to admit…well, this year is just flying by!
Before we know it, it’ll be football season (Go Dawgs!), and the leaves will start to change and fall, and the air will turn crisp and perfect. It’ll be my birthday and then the holidays and, man, I cannot wait.
I’m always all about summer for the first, uhhhh, 3 days, or 3 margaritas, whichever comes first (we’ll pretend we don’t know the answer to that!).
But then my hair is huge and I’m constantly sweating and shorts keep finding their way onto my person (and I really, really hate shorts) and I’m just over it.
Summer, I’m over you. I’m ready for Fall. I’m…well, wait a second. Because last week, I made this pasta and while yes, of course, I could eat it at any old time of year, it really just screams summer to me.
It’s got seafood, and fresh, lemony, garlicky, white wine sauce flavors and eating a bowl of it on the deck, with a glass of vino, under our cafe lights and, alright, fine, summer…you can stay a little while longer. Because eating this shrimp pasta on a summer night is about as good as it gets!
Speaking of eating under the lights on our deck, did I mention that we’re moving? Our house went under contract a couple weeks back and we’re heading down to Inman Park to live the city life for a bit.
I am so excited about the gorgeous loft we found (it’s got 20+ foot ceilings and exposed brick and huge original factory windows!!), but admittedly, I’m really going to miss our house. Perhaps, most of all our backyard. I mean look at it! That deck is the thing BBQ dreams were made of.
It’s going to be hard to say goodbye…but I digress. This isn’t an ode to my backyard, this is a love letter to all things shrimp pasta.
There are so many things right about this pasta. First of all, it’s BEYOND EASY to make. Another reason why it’s perfect for summer, when you really just want to throw a few things in a bowl and call it dinner.
Yes, technically this does require some QT with your stove, but it’s quick, I promise.
Cook your shrimp in some garlic, chiles and white wine while your gluten free pasta bubbles away (I recommend Ancient Harvest’s Quinoa Spaghetti (which tastes exactly like white pasta but is actually made with real food!), or you could even use zucchini noodles here, aka zoodles, if you want to win the healthy eater award) and then toss it all together with pesto and you’re done.
I’m using my arugula pesto for this recipe–I love the peppery tang the arugula provides–but you could use any kind of pesto you’d like. The key is getting lots of bright herbs, zesty lemon, fruity olive oil and cheese, obviously.
Because what is pasta without freshly grated parmesan cheese sprinkled on top?
Likewise, you could add more seafood to this dish for amazing results. Sometimes I’ll throw in some mussels or clams, or scallops and it’s even more amazing!
But shrimp is such a staple in our house, so it’s easy to throw this together on a lazy summer night when I forgot to go to the grocery store.
Because I always keep a bag of wild-caught shrimp in our freezer (I love Whole Foods’ Whole Catch Frozen Raw Shrimp, and you can’t beat the price!) and a jar of green sauce in our fridge.
It makes throwing together a delicious, healthy meal a breeze!
Which is what summer eating is all about. Cheers!
If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag the recipe #rootandrevel on Instagram.
- 2 tablespoons organic extra-virgin olive oil
- 1 large shallot, sliced
- 2 cloves garlic, minced
- 1 teaspoon organic red pepper flakes
- 1 cup dry white wine (I recommend Pinot Grigio)
- 1 pound wild-caught shrimp, peeled, deveined
- 1/2 pound gluten-free spaghetti (I recommend Ancient Harvest or even spiralized zucchini)
- 1 cup Arugula Pesto
- salt and pepper , to taste
In a large skillet with sides, heat olive oil over medium heat. Add shallots, garlic, and red pepper flakes and saute until soft and aromatic, about 3-5 minutes.
Meanwhile, make pasta according to package directions. Drain and set aside.
Pour the wine into the pan, scraping up any browned bits. Add the shrimp, bring the wine to a boil and cover. Reduce heat to medium-low and simmer for 5 minutes.
Remove from heat and add the pasta to the sauce with the shrimp, along with the pesto. Toss until sauce has evenly coated the noodles. Season to taste with salt and pepper. Serve and enjoy!
Photo Credit: Heidi Geldhauser
Photo Credit: Heidi Geldhauser
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