Gluten-Free Seafood Pasta
Dive into a bowl of flavor-packed **Gluten-Free Seafood Pasta**, a delightful fusion of fresh seafood and light, zesty ingredients that's perfect for any occasion. This recipe balances tender gluten-free linguine with succulent shrimp and mussels, simmered in a fragrant white wine and garlic sauce. Accentuated by vibrant cherry tomatoes, lemon zest, and a sprinkle of fresh parsley, this dish brings coastal-inspired cuisine to your table with just a 40-minute commitment from prep to plate! Designed for gluten-free diets without compromising on taste, this dish pairs beautifully with a crisp salad or a chilled glass of white wine. Whether you're indulging for a weekday dinner or serving up something special for friends, this seafood pasta recipe elevates gluten-free dining to gourmet heights.
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Recipe Information
Ingredients
- 300 grams Gluten-free linguine pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 200 grams Cherry tomatoes, halved
- 250 grams Raw shrimp, peeled and deveined
- 250 grams Fresh mussels, scrubbed and debearded
- 100 milliliters White wine
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free linguine and cook according to package instructions, usually about 8-10 minutes or until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but do not let it burn.
Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften.
Increase the heat to medium-high and add the shrimp to the skillet. Cook for about 2 minutes, stirring occasionally until they begin to turn pink.
Add the mussels and white wine to the skillet. Cover the skillet with a lid and cook for 5-6 minutes until the mussels have opened.
Remove the lid and discard any mussels that have not opened.
Add the cooked pasta to the skillet and toss everything together. Season with salt, black pepper, and lemon zest, ensuring the pasta is well coated with the sauce.
Turn off the heat and sprinkle the chopped fresh parsley over the pasta.
Serve immediately in bowls, garnished with additional parsley and lemon wedges on the side if desired.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 3498 mg | 152% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 9.3 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 369 mg | 28% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2423 mg | 52% | |
*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.
