Gluten-Free Spaghetti with Seafood
Dive into a plate of indulgent *Gluten-Free Spaghetti with Seafood*, a vibrant and wholesome dish that’s brimming with flavor. Perfect for seafood lovers, this recipe combines gluten-free spaghetti with succulent shrimp, tender bay scallops, and fresh mussels, all simmered in a savory sauce of cherry tomatoes, garlic, white wine, and gluten-free stock. Finished with a hint of lemon and fresh parsley, this meal is as healthy as it is satisfying. Ready in just 35 minutes, this dish is ideal for an elegant weeknight dinner or a special occasion. Enjoy a comforting, gluten-free pasta experience that's fresh, light, and bursting with coastal-inspired flavors.
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 3 tbsp Olive oil
- 4 Garlic cloves
- 1 Shallot
- 1.5 cups Cherry tomatoes
- 1 cup White wine (optional, ensure gluten-free)
- 0.5 cup Vegetable or seafood stock (gluten-free)
- 8 oz Large shrimp, peeled and deveined
- 8 oz Bay scallops
- 8 oz Mussels, cleaned and debearded
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Lemon juice, freshly squeezed
- to taste Salt
- to taste Black pepper
- 0.5 tsp Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat.
Mince the garlic and finely chop the shallot. Add them to the skillet and sauté for 2-3 minutes until fragrant and lightly golden.
Halve the cherry tomatoes and add them to the skillet. Cook for 4-5 minutes until the tomatoes soften and release their juices.
Pour in the white wine (if using) and let it simmer for 1-2 minutes, allowing the alcohol to cook off. Then, add the vegetable or seafood stock.
Add the shrimp, scallops, and mussels to the skillet. Cover with a lid and cook for 4-6 minutes, or until the seafood is fully cooked and the mussels open (discard any mussels that remain closed).
Season the seafood mixture with salt, black pepper, and crushed red pepper flakes, if using. Stir to combine.
Add the cooked spaghetti to the skillet along with the reserved pasta water. Toss everything together over low heat for 1-2 minutes until the pasta is well coated in the sauce.
Remove from heat and stir in fresh parsley and lemon juice.
Taste and adjust seasoning if needed. Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 4738 mg | 206% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 14.8 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 525 mg | 40% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3290 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.
