Dairy-Free Seafood Pasta
Indulge in the rich, creamy flavors of this Dairy-Free Seafood Pasta—a perfect blend of succulent shrimp, tender sea scallops, and bright, fresh flavors without a hint of dairy. This gluten-free pasta recipe brings together juicy cherry tomatoes, a splash of dry white wine, and luscious coconut cream to create a velvety sauce infused with zesty lemon and aromatic garlic. Finished with a sprinkle of fresh basil, this dish strikes a balance between light and luxurious. Whether you’re avoiding dairy or simply seeking a healthier alternative, this seafood pasta is quick to prepare, ready in just 35 minutes, and serves as an elegant meal for any occasion. Perfect for seafood lovers and those embracing a dairy-free lifestyle!
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Recipe Information
Ingredients
- 12 ounces gluten-free pasta (or any dairy-free pasta)
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 pound medium shrimp, peeled and deveined
- 8 ounces sea scallops
- 1 cup cherry tomatoes, halved
- 0.5 cup dry white wine
- 0.5 cup coconut cream
- 1 large lemon, zested and juiced
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Add the shrimp and sea scallops to the skillet. Sear for about 2-3 minutes on each side until they just turn opaque. Remove the seafood from the pan and set aside.
In the same skillet, add the cherry tomatoes and cook for 2 minutes until they begin to soften.
Deglaze the pan by adding the white wine, scraping any bits stuck to the bottom of the skillet. Let it simmer for 2 minutes until the wine reduces slightly.
Reduce the heat to low, stir in the coconut cream, lemon zest, and lemon juice. Cook for another 2 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
Return the shrimp and scallops to the skillet, coating them in the sauce. Add salt, black pepper, and red pepper flakes (if using) to taste.
Add the cooked pasta to the skillet, tossing to combine with the seafood and sauce.
Garnish with fresh basil leaves. Serve immediately and enjoy your dairy-free seafood pasta.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 985 mg | 328% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 76.5 g | ||
| Protein | 183.0 g | 366% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 349 mg | 27% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3283 mg | 70% | |
*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.
