Gluten-Free Lemon Pasta with Roasted Shrimp
Updated Apr 20, 2026, Published Apr 09, 2026
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Fresh, Flavor-Packed, and Weeknight Fast!
In my opinion, you can never have enough gluten-free pasta recipes. And this one? It’s an absolute keeper.
Table of Contents
This Gluten-Free Lemon Pasta with Roasted Shrimp is one of those magical meals that feels a little fancy but comes together so quickly. Honestly, the thing that takes the longest is waiting for the water to boil. Once that’s done, everything moves fast—and before you know it, dinner is on the table and it tastes like something you’d order at a coastal restaurant.
It’s bright, garlicky, a little zesty, and loaded with juicy shrimp that get an incredible boost of flavor from roasting. If you’ve never roasted shrimp before, this is your sign. It concentrates the flavor in the best way and gives them that perfect tender, slightly caramelized finish.
Why You’ll Love This Recipe
This is the kind of recipe that checks aal my recipe boxes:
- Quick enough for weeknights (seriously—start to finish in about 20 minutes)
- Light but satisfying
- Big, bold flavor with minimal ingredients
- Naturally gluten-free and easily dairy-free
The lemon and garlic combo is fresh and vibrant, while a touch of butter (or dairy-free alternative) brings everything together into a silky, restaurant-worthy sauce. Add a sprinkle of parsley and a hint of red pepper flakes, and you’ve got a dish that tastes as good as it looks.
What You’ll Need
Mountain High Organics Gluten-free spaghetti (a good-quality one makes all the difference!)
- Large shrimp, raw, peeled and deveined
- Olive oil
- Butter or a dairy-free substitute
- Fresh garlic
- Lemon zest and juice (don’t skip the zest—it’s key!)
- Crushed red pepper flakes for a subtle kick
- Chopped parsley
- Salt and pepper
Pro Tip: Don’t forget to reserve some of that pasta cooking water—it’s the secret to creating a light, silky sauce that clings perfectly to every strand.
A Few Personal Tips
After making this more times than I can count, here are my go-to tips:
- Roast, don’t sauté the shrimp – This is where the magic happens. Roasting gives them deeper flavor and keeps them perfectly juicy.
- Don’t overcook the shrimp – They cook fast! As soon as they’re pink and opaque, they’re done.
- Use plenty of salt in your pasta water – It’s your first layer of flavor.
- Add pasta water gradually – A little goes a long way in creating that perfect glossy sauce.
Yes! Just swap the butter for your favorite dairy-free alternative or use a bit more olive oil. It will still be delicious and silky.
Absolutely—just make sure they’re fully thawed and patted dry before roasting.
Not really. The red pepper flakes add just a gentle warmth, but you can easily adjust to your taste or leave them out.
Yes! Spinach, asparagus, or cherry tomatoes would all be great additions if you want to bulk it up a bit.
Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently and add a splash of water or broth to loosen the sauce.
The Last Bite
This Gluten-Free Lemon Pasta with Roasted Shrimp is one of those recipes that proves simple doesn’t have to mean boring. It’s fast, fresh, and packed with flavor, and perfect for those nights when you want something delicious without spending hours in the kitchen.
It’s bright, comforting, and just a little bit elevated… which is exactly the kind of cooking I love most. And once you try roasting your shrimp instead of cooking them on the stovetop, you may never go back.
For more pasta recipes, try Lemon Ricotta Pasta, One-Pan Gluten-Free Ditalini Pasta, or Gluten-Free Anchovy Butter Pasta.
Gluten-free Lemon Pasta with Roasted Shrimp
Ingredients
- Kosher or fine sea salt
- 12 ounces Mountain High Organics Gluten-free Spaghetti
- 12- ounces large shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- Freshly ground black pepper
- 2 tablespoons butter or dairy-free substitute
- 2 cloves garlic, minced
- 2 organic lemons, zested and juiced
- ¼ teaspoon crushed red pepper flakes
- ¼ cup flat leaf parsley, chopped
Instructions
- Preheat oven to 400°F.
- Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to the package directions, stirring often as it cooks to keep it from sticking. Reserve about 1 cup of the starchy cooking liquid, drain the pasta and rinse with hot water.
- Place the shrimp on a baking dish, drizzle with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Toss to coat and spread in an even layer. Roast in the oven for 6 – 8 minutes or until the shrimp are pink and just cooked through. Do not over-cook.
- In a large skillet, heat the remaining olive oil and the butter over medium heat until the butter melts. Add the garlic and cook for 30 seconds. Add the pasta to the pan along with the zest and juice of the lemons, the parsley and red pepper flakes. Stir in some of the reserved pasta cooking water until saucy. Add the shrimp and toss. Season to taste with more salt and pepper if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
