Dairy-Free Spaghetti with Seafood
Dive into the vibrant flavors of the sea with this Dairy-Free Spaghetti with Seafood recipe, a perfect choice for pasta lovers seeking a lighter, dairy-free alternative. This dish features tender shrimp, scallops, and mussels or clams, all simmered in a luscious garlic, olive oil, and cherry tomato sauce with a hint of red chili for a subtle kick. Made with your choice of dairy-free or gluten-free spaghetti, this 40-minute recipe is ideal for busy weeknights or elegant dinners alike. Fresh parsley and a squeeze of lemon juice add a citrusy finish, while optional dry white wine deepens the flavors, making it a true crowd-pleaser. Whether you're dreaming of a coastal Italian escape or simply craving fresh, wholesome ingredients, this seafood pasta promises satisfaction in every bite.
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Recipe Information
Ingredients
- 12 oz spaghetti (dairy-free, wheat-based or gluten-free as needed)
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, minced
- 0.5 tsp red chili flakes
- 2 cups cherry tomatoes, halved
- 0.5 cup dry white wine (optional, or substitute with vegetable broth)
- 8 oz large shrimp, peeled and deveined
- 6 oz sea scallops
- 1 lb mussels or clams, scrubbed and cleaned
- 2 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- 1 tsp sea salt
- 0.5 tsp black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the spaghetti aside.
In a large, deep skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, stirring until fragrant, about 1-2 minutes.
Add the cherry tomatoes and cook for 5-6 minutes, stirring occasionally, until they soften and release their juices.
Pour in the white wine (or vegetable broth) and let it simmer for 2-3 minutes to reduce slightly.
Add the shrimp and scallops to the pan, cooking them for 2 minutes on each side, or until they turn opaque and lightly golden.
Add the mussels or clams to the skillet and cover with a lid. Cook for 5-7 minutes, or until the shells open. Discard any mussels or clams that do not open.
Season the seafood mixture with sea salt and black pepper, then add the cooked spaghetti to the pan. Toss everything together gently to combine.
If the pasta seems dry, add a splash of the reserved pasta water, 1-2 tablespoons at a time, until you reach your desired consistency.
Remove the skillet from the heat and stir in the parsley and lemon juice for a fresh, vibrant finish.
Divide the pasta and seafood mixture among serving plates, and serve immediately for a delightful dairy-free seafood experience.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 5235 mg | 228% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 12.3 g | ||
| Protein | 166.8 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3536 mg | 75% | |
*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.
