Gluten-free and dairy-free Shrimp and Broccoli Pasta is creamy, rich, and indulgent. Sautéed shrimp and steamed broccoli are tossed in a velvety dairy-free Alfredo sauce and served over tender gluten-free pasta for a satisfying meal in under 25 minutes.
The sauce has buttery, garlicky, and cheesy notes that coat perfectly seasoned shrimp and slightly crisp broccoli—comfort food you can enjoy at home.
This dish looks fancy but is quick and easy to prepare, making it ideal when time is short. We often keep a bag of frozen shrimp on hand for this exact meal.
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Why you’ll love this gluten- and dairy-free pasta
- Tested over years of gluten- and dairy-free cooking—this recipe consistently delivers great flavor and texture.
- Enjoy it year-round; it’s adaptable and can be doubled for gatherings.
- Simple to prepare yet impressive enough to share with family and friends.
About the dairy-free Alfredo sauce
This dairy-free Alfredo is one of our favorite pasta sauces—smooth, savory, and versatile. It pairs perfectly with shrimp and broccoli and can be adapted with other flavors like sun-dried tomato for variety.
Add-ins and variations
This pasta welcomes many additions. Try sautéed chicken, crispy bacon, sun-dried tomatoes, spinach, sautéed cherry tomatoes, mushrooms, or crab to change the profile and boost heartiness.
Recipe Ingredients and Notes
- Dairy-free butter—we use buttery-style sticks, but any dairy-free butter will work.
- Shrimp—medium-sized, peeled and deveined; frozen and thawed shrimp are convenient.
- Cooking oil—grapeseed oil or your preferred neutral oil.
- Broccoli—fresh or frozen; steam florets while you prepare the sauce.
- Gluten-free all-purpose flour—a 1:1 baking mix works well to thicken the sauce.
- Chicken stock or broth—adds depth to the sauce; use vegetable stock if you prefer.
- Canned unsweetened coconut milk—use full-fat canned milk (not refrigerated coconut beverage) for a richer, creamier sauce. Unsweetened almond milk can be substituted in a pinch but will yield a lighter sauce.
- Dijon mustard—adds brightness and depth.
- Nutritional yeast—provides a cheesy, savory flavor without dairy.
- Garlic powder, kosher salt, and ground black pepper—to taste.
- Gluten-free pasta—long noodles like tagliatelle, capellini, or spaghetti work best, but short shapes also work.
- Optional garnishes—crispy bacon crumbles or fresh chopped parsley.
Frequently Asked Questions
Terminology varies by region. In some U.S. areas, shrimp sizes are labeled differently, and “scampi” often refers to a preparation—large shrimp cooked in garlic and butter or oil—rather than a specific species.
Long gluten-free noodles like tagliatelle, capellini, or spaghetti are ideal for this creamy sauce. Bowtie or other shapes also work. Homemade gluten-free pasta is a great option if you have it available.
Yes—frozen shrimp is convenient and delicious. Use peeled and deveined shrimp when possible. To thaw quickly, submerge the sealed bag in cold water for about 20 minutes.
Vegetable sides like roasted carrots, steamed green beans, oven-roasted asparagus, or sautéed zucchini pair well. A simple side salad or garlic bread made with dairy-free butter is also delicious.
Tips
- Use a large pot and ample salted water when cooking pasta to prevent sticking and improve texture.
- Prep ingredients and tools—measuring cups, bowls, and utensils—before you start to streamline cooking time.
More Quick and Easy Meals
- pasta e fagioli — a hearty comfort soup with sausage, pasta, and vegetables
- taco bake — creamy refried beans, seasoned beef, and crisp toppings
- sloppy joes — savory ground beef in a tangy sauce on toasted buns
- roasted salmon — moist, caramelized oven-roasted salmon served with rice and veggies
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Shrimp and Broccoli Pasta
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Ingredients
- 12 oz gluten-free pasta noodles
- 4 tablespoons dairy-free butter
- 1 lb medium-sized shrimp, peeled and deveined
- 2 tablespoons cooking oil
- 1 large head broccoli, chopped into florets and steamed
- 2 tablespoons gluten-free all-purpose flour
- ⅓ cup chicken stock or broth
- 14 oz canned unsweetened coconut milk
- 1 teaspoon Dijon mustard
- ¼ cup nutritional yeast
- ½ teaspoon garlic powder
- Salt to taste
- Ground black pepper to taste
- Garnishes: crispy bacon crumbles and fresh chopped parsley (optional)
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Steam the broccoli until just tender and set aside.
- Meanwhile, melt the dairy-free butter in a large skillet over medium heat.
- Add the shrimp, season with salt, and cook until pink and opaque, stirring occasionally.
- Remove the shrimp to a plate and set aside, leaving the butter in the pan. Add the cooking oil and heat briefly.
- Sprinkle in the gluten-free flour and cook briefly to remove the raw flour taste.
- Whisk in the chicken stock and canned coconut milk, stirring to eliminate lumps.
- Bring the sauce to a gentle boil, stirring until it begins to thicken. Remove from heat; it will continue to thicken off the stove.
- Stir in the Dijon mustard, nutritional yeast, garlic powder, salt, and black pepper.
- Return the shrimp, steamed broccoli, and cooked pasta to the skillet. Toss gently to coat everything in the sauce and warm through.
- Garnish with crispy bacon crumbles or fresh parsley if desired and serve immediately.
- Store any leftovers covered in the refrigerator.
Nutritional Disclaimer
These nutritional facts are estimates. Actual values will vary depending on brands and portion sizes. For precise nutrition information, use a calculator with the specific brands you choose.
Hey, it’s Victoria!
Victoria develops approachable gluten- and dairy-free recipes to make mealtime more delicious and less stressful without breaking the bank.
Read more about her GF/DF journey and get to know her here!