Creamy Shrimp Linguine with perfectly seasoned shrimp, luscious dairy-free sauce, sun-dried tomatoes, and spinach. This one-pot meal is incredibly flavorful and comes together easily in less than 30 minutes. It’s completely gluten-free & dairy-free!
If you love one-pot pasta dishes, you’ll want to try my Mediterranean Pasta Salad, Creamy Avocado Pesto Gnocchi, or Cashew Cream Veggie Pasta next!
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I think pasta should be a love language. Don’t you? It’s warm, filling, comforting, evokes good feelings, and is there when you need it, whether that’s for a romantic dinner, a meal large enough for the entire family, or a carb-load up to prepare for a run.
This One-Pot Creamy Shrimp Linguine is my favorite. It is an easy, straightforward recipe that requires minimal preparation and minimal dishes— a win-win! The entire meal can be made and ready to enjoy in less than 30 minutes.
Watch How to Make This Creamy Shrimp Linguine
Dairy-Free Shrimp Linguini
I use coconut cream to create the rich, creamy sauce and keeps this dish dairy-free. I also use Earth Balance Vegan Buttery Spread to replace the butter.
Want to Substitute the Coconut Cream?
Instead of using coconut cream, you can use heavy whipping cream (or half and half). You can also add grated parmesan cheese at the very end for even more flavorful.
What Kind Of Wine To Use For The Sauce?
Dry white wine is best to make this delicious creamy sauce. Wines like Sauvignon Blanc, Pinot Grigio, Pinot Gris, and Pinot Blanc work great! (So no Chardonnay or Moscato)
A Good Substitute For The White Wine
Add a fourth of a cup of vegetable broth or chicken broth instead of the white wine. Be sure to squeeze a lemon into the sauce after adding the cream for a more robust flavor.
Best Gluten-Free Pasta to Use
I truly believe the best gluten-free pastas are ones that taste just as good as regular pasta! Honestly, no one should bite into pasta and say, “Oh, this one is gluten-free”. In case that has happened to you, here are my favorite gluten-free pastas to use:
Trader Joe’s Organic Brown Rice & Quinoa Spaghetti Pasta (the pasta I used for this recipe)
I hope you enjoy this Creamy Shrimp Linguine!
If you make it, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!
One-Pot Creamy Shrimp Linguine (Gluten-Free, Dairy-Free)
Ingredients
Seasoning for shrimp
- 1.5 lb Shrimp, peeled and deveined
- 1 tsp Paprika
- 1 tsp Italian Seasoning
- 1 tsp Oregano
- 1 tsp Red Crushed Pepper (optional)
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper
- 1 tbsp Cooking Oil
- 1 Lemon, juiced
Creamy Pasta Sauce
- 2 tbsp Vegan Butter
- 5 Garlic Cloves, Minced
- 1/2 cup Dry White Wine
- 1/2 cup Sun-Dried Tomatoes
- 2 cups Coconut Cream (or Heavy Whipping Cream for Dairy Option)
- 1 tsp Paprika
- 1 tsp Italian Seasoning
- Salt and Pepper, to taste
- 1/3 cup Parmesan Cheese, optional
- 1/4 cup Fresh Parsley, chopped
- 2 cups Fresh Spinach
- 1 16 oz package Pasta
Instructions
- Season the shrimp with the seasoning ingredients listed above and set aside.
- Bring a large pot of water to a boil and cook the pasta according to package instructions, until al-dente. Drain the cooked pasta and set aside. (Reserve one cup of pasta water to use for later, if needed)
- In a large, non-stick pan over medium heat, add cooking oil. Add shrimp in a single layer and cook for 2-3 minutes on each side. Transfer the shrimp to a plate and set aside.
- In the same pan, add butter and minced garlic and saute for 1-2 minutes. Add ½ cup Dry White Wine and allow it to boil down until it has reduced and most of the wine has evaporated, about 2-3 minutes. (you should have about 25% of the wine left).
- Add sun-dried tomatoes and saute for 2-3 minutes. Add coconut cream (or heavy whipping cream for dairy option) and mix well. Bring the sauce to a low boil then simmer for 3 minutes. Add paprika and Italian seasoning and mix well. Then stir in the spinach. If you would like to add parmesan cheese, add it in now and mix it into it melts into the sauce.
- Add the shrimp and cooked pasta and toss until the pasta is coated in the sauce. (You can add the cup of reserved pasta water here if you'd like to increase the amount of sauce) Top with juice of ½ lemon, salt and pepper, and finely chopped parsley. (You can also top with more parmesan cheese. )
- Enjoy!
Video
Notes
More Delicious 30-Minute Pasta Dishes!
16 comments
Made it minus the wine and substituted it with chicken stock and it was so delicious. My boys just couldn’t stop singing praise for this. Thank you.
Hi Devy! I am so glad you all enjoyed the recipe!
I love anything that can be done in one pot and this looks delicious. Super comforting too.
Yes, the ultimate comfort food! 🙂
Total winner!! My husband went back for seconds — and then thirds…
So glad you both enjoyed it!!
This quickly became a favorite at my house! Everyone is requesting it for dinner this week!
Yay! That’s what I like to hear. Thank you, Toni!
This looks so yummy and flavorful! My daughter and I are going to love this! So excited!
Hi Beth! I hope you enjoy!
[…] one of my favorites to use! Coconut Cream is super versatile. I’ve used it in many dishes from Creamy Shrimp Linguine to Vegan Pumpkin No-Bake […]
Thanks for sharing this recipe, my wife and I really loved it. We used heavy cream and pinot grigio. I only put in 1/4 cup of sun dried but next time will use the 1/2 cup the recipe call for. Cheers!
Hi Mark! I am glad you and your wife enjoyed the recipe. Thank you for leaving a review! Cheers!
Coconut cream add new taste .
Looking so yummy , am try this .
Thank you so much for your honest effort for us .
would this have a coconut taste to it at all?
really want to try this tonight!
The coconut taste is very subtle, not over powering at all.