Gluten Free Spaghetti with Shrimp, Lemon and Garlic Sauce

Andean Dream Quinoa pasta found at Winners/Home Sense
Lately Amanda has been wanting to be adventurous with the recipes we try.  She really has been on a binge to try something new, so off she went through our cook books.  She loves America's Test Kitchen, and wanted to check out America's Test Kitchen Healthy Family Cookbook, and found a Spaghetti with Shrimp, Lemon and Garlic recipe that was easily convertible to gluten free.

Looking at the recipe, I knew it was going to be pretty easy to make, and it was!  I looked at the ingredients and i was surprised at some of the combinations of ingredients, and was like "really?", but hey, it works and it tastes great.

Shrimp, lemon, and garlic sauce

  • 1.5 tsp olive oil
  • 1 onion minced
  • 6 garlic cloves minced (I used 4, and the pre minced stuff)
  • 1.5 tsp fresh thyme or .5 tsp dried
  • Pinch red pepper flakes
  • 1.5 cups low-sodium chicken broth (always remember to check ingredients)
  • 1.5 cups of clam juice (we didn't know where to find this either, and found it where the tuna is)
  • 1 bay leaf
  • 1.5 tbs of corn starch
  • 1.5 tbs of water
  • 1/3 cup freshly squeezed lemons
  • 2 tbs light cream cheese
  • 1 pound shrimp cleaned and peeled (we used frozen already cooked shrimp and just added them at the end)
  • 12 ounces of pasta.  We used gluten free quinoa spaghetti found at Winners.  You can also find quinoa spaghetti at Kinnikinnick or Ed's Gluten Free
  • 2 tbs fresh chopped parsley
Finished meal with gluten free garlic bread using
Kinnikinnick hot dog bun
  1. In a skillet, heat up the olive oil and brown the onions until soft for about 5 minutes.
  2. Add the garlic, thyme and pepper flakes and stir for 30 seconds
  3. Whisk in chicken broth, clam juice and bay leaf and simmer stirring occasionally for 10 minutes.
  4. Mix the corn starch with the water until dissolved and add to sauce and simmer for 2 minutes until thick.
  5. Take off heat and stir in lemon juice and cream cheese
  6. Stir in shrimp and cook through until pink, or if already cooked just stir in and get ready to serve.
  7. Season with salt and pepper.
  8. While making the sauce, cook your pasta.  The pasta should take just as long to cook as the sauce.
  9. Mix in sauce and pasta and stir in parsley.
  10. Keep some pasta reserved water to loosen up sauce if needed.
Want more recipes like this?  Click the link below to buy the book.

Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta