Dairy-Free Creamy Garlic Seafood Pasta
Indulge in the luxurious flavors of Dairy-Free Creamy Garlic Seafood Pasta, a dish that proves you don’t need dairy to enjoy a rich and velvety sauce. This recipe combines tender linguine, succulent shrimp, buttery scallops, and briny littleneck clams with a light, creamy garlic sauce made from unsweetened almond milk and thickened with cornstarch. A splash of white wine elevates the dish, while fresh lemon zest, parsley, and a hint of red pepper flakes provide a lively, aromatic finish. Perfect for seafood lovers seeking a dairy-free alternative, this impressive pasta dish is ready in just 40 minutes, making it an ideal choice for weeknight dinners or special occasions. Serve it hot and watch as every bite transports your taste buds to coastal bliss!
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 3 tablespoons olive oil
- 4 units garlic cloves, minced
- 8 ounces medium shrimp, peeled and deveined
- 8 ounces sea scallops
- 12 units littleneck clams, scrubbed
- 1 cup white wine
- 1.5 cups unsweetened almond milk
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Cook linguine pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add shrimp and scallops to the skillet and cook for 2-3 minutes until they start to turn opaque. Remove from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the clams and pour in the white wine. Cover and cook until the clams start to open, about 4-5 minutes. Discard any clams that do not open.
In a small bowl, whisk together almond milk and cornstarch until smooth.
Add the almond milk mixture to the skillet with clams and bring to a gentle simmer. Stir continuously until the sauce thickens, approximately 3-4 minutes.
Return the shrimp and scallops to the skillet. Stir in the lemon zest, salt, black pepper, and red pepper flakes.
Toss the cooked linguine in the skillet with the seafood and creamy sauce until thoroughly coated.
Garnish with fresh parsley before serving. Serve immediately.
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 6202 mg | 270% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 10.5 g | ||
| Protein | 284.8 g | 570% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 1367 mg | 105% | |
| Iron | 184.8 mg | 1027% | |
| Potassium | 4697 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
