Date Night Shrimp Pasta (in 20 Minutes)

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 2–3

Why I Love This Recipe

We really needed a reset dinner tonight—something easy but comforting. After a long day yesterday (we ended up in the ER with our little guy), I wanted to cook something that felt a little special without any extra effort. This Date Night Shrimp Pasta totally delivered. The garlicky lemon wine sauce is bright and buttery, the shrimp makes it feel elevated, and the grated Parmesan ties it all together. My husband asked if we can make this one weekly.

Ingredients

• 8 oz gluten-free spaghetti (I recommend Rummo brand)

• 1 Tbsp olive oil

• 2 Tbsp unsalted butter (or dairy-free alternative)

• 4–5 garlic cloves, thinly sliced or minced

• ¼ tsp red pepper flakes (optional)

• ½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)

• Juice of 1 lemon (about 2–3 Tbsp)

• Zest of ½ lemon (optional)

• Salt and black pepper, to taste

• ½ lb cooked shrimp

• ¼ cup grated Parmesan cheese

• 2–3 Tbsp chopped fresh parsley

Instructions

1. Cook the pasta: In a large pot of salted boiling water, cook the gluten-free spaghetti according to package directions. If using Rummo brand, expect it to cook in approximately 8–9 minutes. Drain and set aside.

2. Sauté garlic: In a large skillet, heat olive oil and butter over medium heat. Add the garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.

3. Deglaze with wine: Pour in the white wine and bring to a simmer. Allow it to reduce slightly, approximately 3–5 minutes.

4. Incorporate lemon: Stir in lemon juice and zest. Season lightly with salt and black pepper.

5. Combine with shrimp: Add the cooked shrimp and heat through for 1–2 minutes.

6. Toss pasta and finish: Add the drained spaghetti and Parmesan cheese to the skillet. Toss thoroughly to coat. Stir in parsley and serve warm, garnishing with additional Parmesan as desired.

Notes

• Add a small amount of reserved pasta water if additional moisture is needed for the sauce.

• For a dairy-free alternative, substitute the Parmesan with a plant-based cheese or nutritional yeast.

• Optional: incorporate baby spinach or arugula for added nutrients and color.

• Leftovers store well and can be reheated with a splash of broth or water to revive the sauce.