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    Home » Blog » Entrees

    Dairy-Free Shrimp with Linguine

    Published: Dec 9, 2017 by Lyndsay Homme Modified: May 17, 2020
    This post may contain affiliate links. Leave a Comment

    serves 6

    2 lb large raw shrimp, peeled, deveined, and rinsed
    2 tablespoons olive oil
    2 cloves garlic, minced
    1 ½ cup chicken stock
    ½ cup white wine
    1 lb linguine (fresh if available)
    juice of half of a lemon
    salt and pepper to taste
    freshly chopped flat leaf parsley for garnish

    Boil your pasta according to the packaging instructions, and drain. Set aside.

    While the pasta is cooking, heat the oil over medium heat in a large, deep skillet. When the oil is hot, add your garlic. Cook for 1 -2 minutes, stirring constantly, just until it becomes fragrant. Add in your wine, and bring to a simmer. Stir in your chicken stock, and cook for about five minutes on a low simmer. Reduce the heat if you need to. Add in your shrimp, and cook for about three to four minutes, or until pink and cooked through. Be sure not to overcook them.

    Remove the skillet from the heat, and add in your linguine. Season with salt and pepper, and pour in your lemon juice. Give it all a nice, gentle toss, and garnish with parsley. This is great served with a piece of crusty bread and a fresh side salad.

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

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