Imagine if shrimp scampi, piccata & marsala had a baby - the perfect marriage of a healthy comforting dish!
Loaded with immune boosting ingredients, this healthy shrimp pasta recipe has a savory dairy free sauce flavored with broth, capers, wine, lemon, garlic and onion.
Perfectly broil the shrimp from frozen - no defrosting or seasoning required! Make it with your favorite pasta of choice - gluten free scampi is optional.
Which kitchen tools are needed?
- Pot or metal baking pan
- Large stovetop pan or wok
- Measuring tools (cups, teaspoons, tablespoons)
Ingredient notes & substitutes:
Shrimp: I prefer to use frozen raw gulf shrimp that are peeled, deveined with tails removed - I get mine delivered monthly from ButcherBox. When buying shrimp make sure that they don't smell like ammonia or have shells that feel slimy (this is how you know they have gone bad). I suggest buying shrimp that is frozen unless you are certain that the shrimp are fresh. Most grocery store seafood counters are selling frozen shrimp that they thawed which means it's likely not going to be as fresh as if you buy it frozen and thaw it yourself. It's also important to buy shrimp that are peeled and deveined with tails removed, unless you want to clean them yourself.
Broth: You can use any type of broth (vegetable, chicken, beef). I prefer bone broth because it's more flavorful than traditional broths due to the longer cooking time and includes more collagen which promotes skin, joint, muscle, heart and bone heath.
Pasta: Use your favorite pasta - ideally angel hair, spaghetti or fettuccine. I prefer to cook with gluten free pasta since many people are sensitive to gluten. My favorite brand is jovial which is made of 100% brown rice flour and is the only brand I've found so far that tastes exactly like the real deal!
Wine: Marsala is my favorite dry white wine to use for this dish but you can also use sauvignon blanc, pinot grigio or chardonnay. Wine gives the dish a deep delicious flavor. You can also substitute the wine for an additional ¼ cup of broth.
Oil: I prefer to cook with avocado oil because it has a neutral flavor, it is a monounsaturated fat (good fat) and I don't have to worry about burning the oil since it has a high smoke point of 400°F. However, you can use your preferred oil or butter for this dish. A few substitutions I recommend are grapeseed oil, olive oil or plant based butter.
Mushrooms: Mushrooms are completely optional but add a second meaty texture to the dish and enhance the umami flavor of the sauce. My favorite mushrooms to use are oyster or cremini mushrooms (also known as baby bellas).
Shrimp can be stored in the fridge for up to 4 days. After that, it should be thrown away.
I don't recommend microwaving because the shrimp will become overcooked and the kitchen will smell of seafood for days. Instead, saute the leftovers on a stovetop with a splash of water and oil on medium heat for 3 minutes or until warm. For added flavor you can add some fresh minced garlic and a splash of lemon.
You can simply omit the white and add ¼ cup more broth.
You could, but I do not recommend it. The pasta will be soggy and mushy.
More comforting meals you'll love!
- Healthy Shepherd’s Pie (gluten free + dairy free)
- Healthy Chicken Enchiladas (dairy free + gluten free)
I hope you love this dairy free shrimp pasta recipe! If you make it I’d love if you could leave a rating & connect with me on Instagram @passthesprouts!Print