Gluten-Free Pasta and Roasted Shrimp


Main Dish
Gluten-Free Pasta and Roasted Shrimp

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Here's a quick recipe that's fancy enough to serve guests. Gluten-free corn pasta pairs well with seafood and vegetable mixtures. For the best flavor and texture, watch the pasta closely so it doesn't overcook.

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Servings and Ingredients

Serves 4
8 oz. gluten-free corn linguine, or fettuccine
1 ½ lbs. raw shrimp, peeled and deveined
2 tbsp. Gustare Vita olive oil, divided
Hy-Vee salt, to taste
Hy-Vee ground black pepper, to taste
3 clove(s) garlic, thinly sliced
¼ c. dry white wine
1 tsp. Hy-Vee Italian seasoning, crushed
4 c. fresh baby spinach
1 ½ c. cherry tomatoes, halved

Things To Grab

  • Large pot
  • Medium bowl
  • Baking sheet
  • Large skillet


  1. Preheat oven to 400 degrees.
  2. In a large pot, cook pasta according to package directions, stirring frequently to keep pasta from sticking. Watch the cooking time; gluten-free pastas can go quickly from al dente to mushy. Reserve 1 cup pasta cooking liquid; drain pasta and rinse with hot water.
  3. In a medium bowl, toss shrimp with 1 tablespoon olive oil and season with salt and pepper. Spread shrimp in a single layer on a baking sheet. Bake, uncovered, for 6 to 8 minutes or until shrimp are opaque.
  4. In a large skillet, heat remaining olive oil over medium heat. Add garlic and cook for 1 minute. Add cooked pasta to skillet along with wine and Italian seasoning. Stir in some of the reserved pasta cooking water until saucy. Add cooked shrimp, spinach and cherry tomatoes; toss to combine. Season to taste with salt and pepper.

Nutrition facts


410 Calories per serving

Amounts Per Serving

  • Total Fat: 9g
  • Cholesterol: 215mg
  • Sodium: 1010mg
  • Total Carbohydrates: 52g
  • Protein: 28g

Daily Values

Vitamin A 35%
Vitamin C 20%
Iron 8%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Health 2015.