Shrimp pasta in creamy lemon sauce - Gluten free

Shrimp pasta in creamy lemon sauce - Gluten free

Prep: 10 Minutes  I Cooking time: 30 Minutes   I Serving 2-4 person

2 scallions
1 lemon
1 zucchini (2 Zucchinis for 4 servings)
10 Oz shrimp (20 Oz shrimp for 4 servings)
2 Tbsp cream cheese (4 Tbsp Cream cheese for 4 servings) 
2 Tbsp sour cream (4 Tbsp Sour cream for 4 servings)
½ box  (4.4 Oz) Cassava Kitchen shell pasta (1 Box 8.8 Oz Cassava Kitchen Shell pasta for 4 servings)
¼ Cup parmesan cheese (½ Cup parmesan cheese for 4 servings)


  1. Bring a large pot of water to a boil. You may add salt and a splash of unrefined olive oil
  2. While the water comes to a boil. Start preparing the other ingredients. Trim and thinly slice scallions; make sure to separate the white from the greens. 
  3. Divide the lemon in quarters; 4 equal pieces. (lemon halves since juice will be used from ½ of it towards the end)
  4. Trim the end of the Zucchini, shave lengthwise into ribbons using a peeler.

  5. Rinse shrimp with cold water, then pat dry with paper towels. Season as desired with salt and pepper. 
  6. Over medium high heat, heat up a large drizzle of olive oil in a nonstick pan. 
  7. Add the shrimp and cook for 3-4 minutes. Occasionally stir until opaque and cooked through. Remove the shrimp from  the pan and set aside. 
  8. Turn off heat, wipe out pan (make sure it is cold off and tolerable to handle).

  9. In the same pan, heat up 1 tbsp butter and a large drizzle of olive oil over low heat, Add scallion white and cook for 1-2 minutes. Stir occasionally until softened. 
  10. Turn off heat again, add cream cheese and sour cream and stir until smooth.

  11. Around this time the large pot of water has come to a boil. Add the GF Cassava Kitchen shell pasta. Reduce the heat slightly and cook for 6-8 minutes. Stirring occasionally and taste test after 6 minutes, to make sure the pasta is cooked at your desired texture ( soft or al dente)
  12. Reserve 1 cup of pasta cooking water and drain the pasta. DO NOT RINSE THE PASTA WITH COLD WATER.

  13. Reheat your sauce under low heat. Add ⅓ cup of reserved pasta cooking water and juice from half the lemon and stir all together. 
  14. Add 4 tbsp  butter and stir until melted. Add shrimp and zucchini and stir in until zucchini is tender (1-2 minutes) 
  15. Add drained Cassava Kitchen shell pasta and gently stir to coat. Turn off heat and serve

SERVING TIP: Sprinkle with as much parmesan cheese, scallion greens and lemon zest as you desire.  

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