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    Home » Meals

    Healthy Dairy Free Shrimp Pasta

    Published: Feb 16, 2022 · Modified: Jun 21, 2022 by Rachael · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    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.

    dairy free shrimp pasta in bowl on table with fork in it.

    Which kitchen tools are needed?

    • Pot or metal baking pan
    • Large stovetop pan or wok
    • Knife
    • Measuring tools (cups, teaspoons, tablespoons)
    • Grater

    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).

    dairy free shrimp scampi ingredients on granite counter: capers, gluten free pasta, shrimp, chicken bone broth, marsala wine, avocado oil, sea salt, black pepper, crushed red pepper, spinach, yellow onion, mushrooms, lemon, garlic
    Keep these as pantry staples and this will become your favorite last minute dinner!

    FAQs

    How long does shrimp pasta last in the fridge?

    Shrimp can be stored in the fridge for up to 4 days. After that, it should be thrown away.

    How do you reheat the shrimp pasta?

    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.

    What can white wine be substituted for?

    You can simply omit the white and add ¼ cup more broth.

    Can you freeze the shrimp pasta dish?

    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
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    dairy free shrimp pasta in bowl on table with fork in it.

    Healthy Dairy Free Shrimp Pasta


    5 from 2 reviews

    • Author: Rachael
    • Total Time: 25 minutes
    • Yield: 2 servings 1x
    Print Recipe
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    Description

    Imagine if shrimp scampi, piccata & marsala had a baby - the perfect marriage of a healthy comforting dish!

    This easy shrimp pasta recipe has a savory dairy free sauce which is loaded with immune boosting ingredients. Perfectly broil the shrimp from frozen - no defrosting or seasoning required! Make it with your favorite pasta - gluten free optional. 


    Ingredients

    Scale
    • 14 small frozen shrimp (½ pound) *make sure they are peeled, deveined with tails removed*
    • 8 ounces spaghetti pasta (Jovial is my favorite gluten free brand but use your favorite past of choice)
    • 2 tablespoons avocado oil
    • 4 medium garlic cloves, sliced thin or minced
    • ½ yellow onion, sliced thin
    • ½ cup fresh oyster or baby bella mushrooms, sliced (optional)
    • ¼ cup lemon juice (from 2 lemons)
    • 1 tablespoon grated lemon zest (from the skin of 1 lemon)
    • ½ cup chicken bone broth 
    • ½ cup marsala wine 
    • 2 tablespoons capers 
    • 2 cups fresh spinach (optional)
    • 1 teaspoon sea salt 
    • ½ teaspoon ground black pepper
    • ½ teaspoon red pepper flakes (optional)

    Instructions

    1. Cook the shrimp: cook from fresh or frozen -
      1. From frozen: Preheat oven broiler to high and put in an empty metal baking pan so that it heats up in the oven for at least 10 minutes. Rinse the frozen shrimp in cold water to separate any shrimp that are frozen together. Place the shrimp on the hot pan and broil in the oven for 6 minutes. The shrimp should sizzle when they are placed on the hot pan. You'll know the shrimp are cooked if they are white and no longer opaque. Make sure they are peeled, deveined with tails removed. 
      2. Fresh: Bring a pot of water to a boil. Once boiling, remove the pot from the heat and add the shrimp. Cover the pot and let the shrimp cook in the hot water for 5 minutes. Place the shrimp into a bowl of ice water for 10 minutes. Make sure they are peeled, deveined with tails removed. 
    2. Cook pasta: Cook pasta according to directions and set aside. 
    3. Saute onions, garlic and mushrooms: Add avocado oil to a large pan and heat on medium for 2 minutes until hot. Add onions, garlic and mushrooms and cook for about 3 minutes, stirring frequently to ensure they don't burn. 
    4. Add wine: Pour in wine and bring to a simmer for 3 minutes or until the wine has reduced by half.
    5. Add remaining ingredients: Add shrimp, broth, lemon juice, capers, spinach (optional), sea salt, black pepper and red pepper flakes (optional). Simmer for 2 minutes. 
    6. Assemble: Add cooked pasta, lemon zest and optionally top with dairy free parmesan. Enjoy!

    Notes

    • Shrimp - make sure they are peeled, deveined with tails removed. 
    • Marsala wine substitutes - use a dry white wine (sauvignon blanc, pinot grigio or chardonnay) or substitute for an additional ¼ cup broth.
    • Avocado oil substitute - any oil or butter product.
    • Bone broth substitute - any broth (vegetable, beef, chicken). 
    • This dish is super versatile - swap in your favorite vegetables or omit them all together! 
    • Prep Time: 5
    • Cook Time: 20
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: Italian

    Keywords: gluten free scampi, dairy free shrimp pasta, healthy shrimp pasta

    Did you make this recipe?

    Tag me on Instagram @passthesprouts and leave a review below!

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    Reader Interactions

    Comments

    1. Steve says

      February 17, 2022 at 1:58 pm

      I made this (minus the capers) and it was BOMB! Keep it up!






      Reply
    2. Alison says

      February 17, 2022 at 2:14 pm

      I would make again, being reasonably healthy isn't so bad after all, who would have thought :p






      Reply

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    Hi, I'm Rachael! I'm a recovering veggie skeptic determined to make food truly healthy, delicious and approachable. I live in Boston, Massachusetts and I'm a graduate of Matthew Kenney's Food Future Institute. Some of my favorite things include hosting cozy dinner parties, creating simplicity out of chaos and all things holistic wellness.

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