Start by bringing a large pot of salted water to a boil. Once bubbling, add the Pamela's Gluten-Free Spaghetti. Cook according to package instructions, usually around 8-10 minutes. Make sure to taste a strand; it should be ‘al dente’—tender yet firm to the bite.
In a bowl, combine the peeled shrimp with cornstarch and a generous pinch of salt. This helps create a lovely crust when you cook them. Don’t skip this step—it's like putting a suit on for a fancy dinner!
Heat 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned shrimp. Cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
In a small bowl, mix together extra virgin olive oil, minced garlic, lemon juice, and optional lemon zest. Give it a whisk—I promise, your arms will thank you later.
In a large mixing bowl, combine the cooked pasta, shrimp, gluten-free breadcrumbs, freshly chopped parsley, and your dressing. Toss it like you’re at an old-fashioned family pasta-making party.
Allow it to rest in the fridge for about 30 minutes. This lets the flavors mingle. Serve cold or at room temperature. Enjoy every bite!
