This light pasta recipe is perfect for when you are in the mood for something fancy. This gluten free shrimp linguine is made with a white wine, giving it loads of flavor!

Linguine with shrimp and slow roasted tomatoes
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  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, sliced paper-thin
  • 1 ½ pounds cherry tomatoes, slow roasted (see note below)
  • generous pinch of red pepper flakes
  • 1 pound dried gluten-free linguine (we like Bionature brand)
  • 1 pound large shrimp, peeled and deveined
  • ½ cup dry white white wine
  • kosher salt or sea salt


  • Bring a large pot of water to a rolling boil and salt generously.
  • The water should taste like the ocean.
  • Place the olive oil and garlic in a large frying pan over low heat.
  • Cook the garlic slowly for 8 to 10 minutes, or until softened but not browned.
  • Add the tomatoes and red pepper flakes and stir to combine them with the garlic slices.
  • Cover the pan and let the tomatoes heat slowly for a few minutes.
  • Add the pasta to the boiling water, stir to separate, and cook according to the manufacturer’s instructions until al dente.
  • When the pasta is done, drain it from the pot, saving about 1 cup of the water in which it was cooked.
  • Immediately run cold water over the pasta
  • Lastly, serve the tomatoes over the pasta!

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