Pasta lovers rejoice! Especially if you have a gluten sensitivity (which I recently discovered I have). Gluten Free One Skillet Shrimp Pasta is the perfect dish for those who need gluten-free. 
It has taken me quite some time to perfect this dish. First time I didn’t have the right size shrimp. Then not enough broccoli, Not enough liquid.
But finally, I got it just right!
Cream, just the right amount of shrimp ( although can you ever have enough shrimp?) and broccoli, a nice light creamy sauce…..delicious!
Oh, did I mention that it only takes one skillet? That’s right! No boiling pasta in one pan and making the sauce in another. One and done!
Simple and easy. Light on the clean-up, just the way I like it. I could make a sink full of dishes as I have an excellent dishwasher named Tim; he loves to do dishes, which works out great since I love to make dishes….lol.
I am new to the gluten-free world and have experimented with several items: some good and some bad. I used Barilla Gluten Free Fettuccine and was very impressed. You really can’t tell the difference. No, this is not a paid ad. I like it enough to mention it to you.
Gluten-free and good tasting Gluten Free One Skillet Shrimp Pasta is your new go-to for a quick, easy one-skillet meal!
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Gluten Free One Skillet Shrimp Pasta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: One Skillet
- Cuisine: American
Ingredients
2 tablespoons avocado oil, divided
1 – 12-ounce package jumbo shrimp, peeled and deveined
3 cloves garlic, minced
2 teaspoon Italian seasoning
4 cups broccoli florets
1–32 ounce container chicken bone broth
3/4 cup heavy cream
1 – 12-ounce package gluten-free pasta (fettuccini/spaghetti)
1/2 cup finely grated parmesan cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
salt and pepper to taste
Instructions
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp and cook until just pink. Remove to a large bowl.
Add remaining oil and saute broccoli until tender-crisp, adding the minced garlic during the last minute of cooking.
Remove broccoli from the skillet to the same bowl as the shrimp. Set aside.
In the same skillet, Add the chicken broth and heavy cream. Bring to a gentle boil. Add the pasta and boil gently for 10-15 minutes until the pasta is tender and the sauce has thickened.
Stir in the parmesan cheese until melted, then add the shrimp and broccoli, toss to coat.
Garnish with chopped basil and parsley. Serve with extra parmesan if desired.
