Dairy-Free Seafood Spaghetti
Indulge in the vibrant flavors of Dairy-Free Seafood Spaghetti, a delicately crafted dish that's both comforting and allergen-friendly. This recipe swaps traditional cream for silky coconut cream, creating a luscious, dairy-free sauce that perfectly complements a medley of shrimp, mussels, and tender calamari rings. Infused with the zesty brightness of fresh lemon and the subtle kick of red chili flakes, this seafood pasta is a delightful balance of richness and lightness. Fresh cherry tomatoes, aromatic garlic, and a splash of white wine add depth to the sauce, while chopped parsley provides the perfect finishing touch. Ready in just 40 minutes, this seafood spaghetti is an ideal choice for an elegant dinner that’s perfect for any occasion. Serve it piping hot and let every bite transport you straight to the Mediterranean!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 medium onion, finely chopped
- 0.5 teaspoon red chili flakes
- 250 grams cherry tomatoes, halved
- 100 ml white wine
- 200 ml vegetable stock
- 250 grams large shrimp, peeled and deveined
- 250 grams mussels, cleaned
- 150 grams calamari rings
- 100 ml coconut cream
- 1 unit lemon, zested and juiced
- 0.5 cup fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for about 2 minutes until fragrant.
Add the red chili flakes and cherry tomatoes to the pan, and continue cooking for another 3 minutes until the tomatoes start to soften.
Pour in the white wine and allow it to simmer for 2 minutes, reducing slightly.
Add the vegetable stock, shrimp, mussels, and calamari rings to the pan. Cover with a lid and cook for 5-7 minutes, until the seafood is cooked and the mussels have opened.
Stir in the coconut cream, lemon zest, and lemon juice. Season with salt and black pepper to taste.
Add the cooked spaghetti to the pan and toss until well coated with the sauce.
Sprinkle with fresh parsley before serving. Serve immediately while hot.
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 4933 mg | 214% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 73.6 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 915 mg | 70% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 4696 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.
