Soy-Free Spaghetti with Seafood
Dive into a coastal-inspired culinary creation with our Soy-Free Spaghetti with Seafood! This vibrant dish features tender shrimp and golden-seared scallops tossed with sweet cherry tomatoes, fragrant garlic, and a hint of red chili flakes for a subtle kick. Enhanced with white wine or seafood stock for a flavorful sauce, this soy-free recipe comes together beautifully with al dente spaghetti—gluten-free optional—to create an irresistible harmony of flavors. Brightened with zesty lemon and fresh parsley, this quick and easy seafood pasta is perfect for a weeknight dinner or an elegant serving for guests. Packed with Mediterranean charm, it's a wholesome, allergen-friendly meal that will transport your taste buds to the seaside!
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Recipe Information
Ingredients
- 12 oz Spaghetti (soy-free, gluten-free if preferred)
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 8 oz Shrimp, peeled and deveined
- 6 oz Scallops, rinsed and patted dry
- 10 oz Cherry tomatoes, halved
- 0.5 cup White wine (or seafood stock for non-alcoholic version)
- 2 tbsp Fresh parsley, chopped
- 0.25 tsp Red chili flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Lemon zest
- 1 tbsp Lemon juice
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup of the pasta water, then drain the rest and set pasta aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the shrimp and scallops to the skillet. Cook for 2-3 minutes on each side, or until the shrimp turn pink and the scallops have a golden crust. Remove the seafood from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the cherry tomatoes and cook for 3-4 minutes until they soften and release their juices.
Deglaze the pan with white wine (or seafood stock if preferred), scraping up any browned bits from the bottom of the skillet. Let the liquid reduce by half, about 2-3 minutes.
Lower the heat to medium-low and return the seafood to the skillet. Add the cooked spaghetti, red chili flakes, salt, black pepper, and reserved pasta water. Toss everything together to coat the pasta in the sauce.
Stir in the lemon juice, lemon zest, and fresh parsley. Taste and adjust seasoning if necessary.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 11.5 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2289 mg | 49% | |
*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.
