This gluten-free summer shrimp pasta is the perfect special meal to jazz up a boring weeknight – plus it’s crazy good.
I made this pasta last Tuesday and all of my boys ate it up. Husband went back for thirds and both little dudes had seconds, topped with lots of parmesan of course. Those kids freaking love cheese.
For this recipe I used fresh summer herbs from my garden, the sweetest cherry tomatoes and honestly – organic frozen corn. It’s just easier. I could buy fresh corn from the market and cut it off the cob and all that, and you’re welcome to, but I didn’t. And it was still perfect and summery and delicious.
Corn is like little kernels of delicious summer treats. My kids scarf down whatever I make as long as corn is present.
Tips for this recipe:
- Save the juice after you cook the corn and set it aside, it’s a delicious part of the sauce
- Cut the shrimp into smaller pieces if you’re serving to kids – makes it easier to eat
- If you don’t love shrimp, use chicken.
- If you don’t have cherry tomatoes, you could use roma or another sweet type.
- I added chives, but feel free to use garlic!
Other pasta recipes I love:
Gluten-Free Summer Shrimp Pasta
- 1 box gluten-free fettuccine (Jovial is my fave)
- 1.5 lb shrimp
- 1 stick butter
- 2 cups cherry tomatoes, chopped
- 2 cups corn
- 1/4 cup fresh basil, chopped
- 2 tbsp chives, chopped
- While the pasta is cooking, sauté the shrimp in half stick of butter.
- Once the shrimp are pink, remove and set aside.
- To the same pan, add the rest of the butter until melted.
- Add the tomatoes and corn, cook until soft.
- Add the herbs, then add the shrimp back in.
- Toss with the pasta, add salt pepper and cheese if you like!