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.
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Servings: 4 servings
Calories: 567 kcal
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!