Creamy Lemon Parmesan Gluten-Free Linguine with Shrimp and Brussels Sprouts

This creamy lemon Parmesan gluten-free linguine with shrimp is a restaurant-quality dish you can make at home in just 30 minutes. Fresh gluten-free linguine cooks in minutes and is tossed with tender sautéed Brussels sprouts and succulent shrimp in a silky lemon-Parmesan cream sauce. Topped with spicy butter-toasted almonds and fresh scallions, every bite offers a delightful contrast of textures and flavors.

Whether you’re looking for a quick weeknight dinner or an impressive meal for guests, this recipe delivers. The combination of bright lemon, nutty Parmesan and a hint of heat from chili flakes makes this pasta dish both satisfying and sophisticated.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise; lay flat and thinly slice crosswise into shreds. Peel and mince or grate garlic. Zest and quarter lemon.
2. Melt 1 TBSP butter in a large pan over medium-high heat. (For 4 servings, use 2 TBSP butter and a large high-sided pan or Dutch oven.) Add almonds and as many chili flakes as you like. Cook, stirring, until golden and toasted, 2-3 minutes. Turn off heat; stir in scallion whites. Season with salt and pepper. Transfer to a small bowl. (TIP: Be sure to include any butter as well!) Wipe out pan.
3. Heat a large drizzle of olive oil in pan used for almonds over medium-high heat. Add Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 3-5 minutes. Add garlic and cook until fragrant, 30-60 seconds more. TIP: Add another drizzle of olive oil if pan seems dry.
4. Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 1-3 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. Once linguine is drained, return pan with Brussels sprouts to stovetop over medium heat. Add cream sauce base and ½ cup reserved pasta cooking water (1 cup for 4). Cook, stirring, until slightly thickened, 2-3 minutes. Turn off heat.
5. To pan with sauce, add scallion greens, lemon zest, drained linguine, half the Parmesan, 1 TBSP butter (2 TBSP for 4 servings) and a big squeeze of lemon juice. Toss until butter has melted and pasta is coated in a creamy sauce, about 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. Taste and season with salt and pepper. Add more lemon juice if desired.
6. Divide pasta between bowls. Top with spicy almonds (and any leftover butter!) and remaining Parmesan. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular linguine instead of gluten-free?

Yes, you can substitute regular fresh linguine. Cooking times may vary slightly, so cook according to package directions until al dente.

What can I use instead of shrimp?

This recipe is also delicious with chicken, scallops or even just vegetables for a vegetarian option.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to refresh the sauce.