After spaghetti with meat sauce, shrimp scampi was a staple pasta in my home growing up. I loved it so much I could eat it dish after dish. It was always served hot in a white creamy sauce with steaming bacon, green peas, garlic, and shrimp. 

In this variation, I’ve recoded the recipe to be more similar to the simpler but tasty, “pasta aglio e olio”, which comprises only cooked pasta with olive oil, garlic, and pepper flakes. By removing heavy cream, butter, eggs, and non-vegan pasta the recipes becomes fit for a gluten free and dairy free diet. Representing a healthy version of the recipe I know and love, and just as delicious!

This dinner is ready to be served at your table under 45 minutes and for many people at eight servings.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share! 🙂