THIS CAFE LIFE
Shrimp, Capers & Penne (GF)
Shrimp sautéed with garlic, capers, lemon, and white wine, tossed with penne and finished with fresh parsley. Bright, briny, and effortlessly elegant, this is the kind of pasta that feels both simple and special — perfect for quick dinners and easy entertaining.
Prep Time:
20 Minutes
Cook Time:
20 Minutes
Yield:
Serves 4 - 6
Ingredients
1 # Gluten-free penne pasta
1 # Shimp, jumbo or colossal, peeled and de-veined
3 T. Olive oil
3 Garlic cloves, minced
3 T. Butter, unsalted
1/2 C. White wine
1 Lemon, juiced & zested
4 T. Capers, drained of brine
3 T. Parsley, minced
Salt & Pepper to taste
Featured in this recipe: Cast iron skillet · Prep Knife · Microplane
For controlled everyday prep → A 5.5-inch prep knife offers the ideal balance between a paring knife and a chef’s knife, providing the control needed for trimming herbs, slicing vegetables, and handling smaller prep tasks with precision.
A microplane zester creates fine, feather-light shavings that release bright citrus oils, delicate garlic, fresh ginger, and hard cheeses with exceptional control. It delivers clean, consistent results in seconds — the difference between coarse grating and the refined finish that lifts a finished dish.
Preparation
When surface area matters → A wide, enameled cast-iron skillet allows the ingredients to brown properly without overcrowding, promoting an even sear and good caramelization.
Step 1 — Cook the Pasta
Bring a large pot of well-salted water to a boil. Add the gluten-free penne and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Step 2 — Sauté the Shrimp
Season the shrimp generously with salt and pepper.
In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add the shrimp in a single layer and sauté until just opaque and lightly golden, about 1–2 minutes per side. Remove from the pan and set aside.
Step 3 — Build the Sauce
Reduce heat to medium and add the remaining tablespoon olive oil along with the butter. Once melted, add the garlic and cook for 30 seconds until fragrant.
Allow the butter to lightly brown. Pour in the white wine and bring to a simmer, scraping up any browned bits from the pan. Let reduce by about half, 2–3 minutes.
Add the lemon juice, zest, and capers, stirring to combine.
Step 4 — Finish the Pasta
Return the shrimp to the skillet along with the cooked penne. Toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
Finish with parsley and adjust seasoning with salt and pepper.
To Serve
Serve immediately with extra lemon zest and freshly cracked black pepper.
→ Shop Our Recommended Pasta Brands
More Gluten-Free Pasta Recipes We Love
If gluten-free pasta is part of your regular cooking rhythm, you’ll find more recipes that focus on technique, balance, and real flavor — not substitutions that feel like compromise.
Explore a few of our favorites:
Penne Bianca (GF) — a rich, oven-finished white sauce built for depth and melt
Pasta with Clam Sauce (GF) — briny, clean, and deeply New England
Lasagna Bolognese (GF) — layered, slow-cooked, and made for sharing
Each recipe is designed to stand on its own, but together they form a small collection of gluten-free pastas that cook — and eat — like the real thing.
→ See the Kitchen Tools We Use
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