Cook the gluten free pasta according to the package directions. Reserve ½ cup of pasta water, drain the pasta, and set it aside.

Pat the shrimp dry and season them with the salt and Old Bay.

Melt 2 tablespoons of butter in a large skillet over medium heat.

Cook the shrimp for approximately 2 minutes per side, or until pink and opaque. Transfer them to a plate.

Reduce the heat to medium-low. Add the remaining butter and minced garlic to the skillet.

Cook the garlic for 30–60 seconds, stirring frequently.

Add the pasta and toss it with the garlic butter. Add reserved pasta water a little at a time as needed (to make a sauce with the garlic butter)

Return the shrimp to the skillet and gently toss until everything is coated and warmed through.

Garnish with freshly chopped parsley and serve immediately.