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creamy shrimp linguini dairy free gluten free

One-Pot Creamy Shrimp Linguine (Gluten-Free, Dairy-Free)

Creamy Shrimp Linguine with perfectly seasoned shrimp, luscious dairy-free sauce, sundried 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!
4.94 from 15 votes
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Course: Dinner, Main Course
Cuisine: American, Gluten-Free, pasta
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 695kcal
Author: Capri Lilly


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


  • 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!



Dairy-Free Shrimp Linguini
Coconut Cream is used in this recipe to create the rich, creamy sauce and keeps this dish dairy-free. I also use Earth Balance Vegan Buttery Spread to replace the butter. 
Don't Mind The Dairy?
Instead of using coconut cream, you can use heavy whipping cream (or half and half). You can also add grated parmesan cheese for even more flavor.
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. (skip the boiling down the wine step if using broth)  Be sure to squeeze a lemon into the final sauce after adding the cream.


Calories: 695kcal