Vegetarian Scialatielli Frutti di Mare
Indulge in the vibrant flavors of Vegetarian Scialatielli Frutti di Mare, a plant-based twist on an Italian seafood classic. This recipe pairs handmade scialatielli pasta with savory vegan shrimp and calamari, creating a deliciously authentic Mediterranean experience that's entirely meat-free. Sautéed garlic, juicy cherry tomatoes, and a splash of white wine meld perfectly to craft a rich, aromatic sauce, while fresh parsley and zesty lemon add a burst of brightness to each bite. Complemented by vegetable broth and a touch of spice from red pepper flakes, this dish is a celebration of Italian cuisine that’s perfect for vegetarians and seafood lovers alike. Simple to prepare in just 40 minutes, it’s ideal for a weeknight dinner or impressive enough for entertaining. Serve hot and garnish with extra parsley for a meal that’s as visually stunning as it is tantalizingly flavorful!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 300 grams Scialatielli pasta
- 3 tablespoons Olive oil
- 3 units Garlic cloves
- 200 grams Cherry tomatoes
- 150 grams Vegan shrimp
- 150 grams Vegan calamari
- 100 milliliters White wine
- 20 grams Fresh parsley
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes
- 100 milliliters Vegetable broth
Instructions
Bring a large pot of salted water to a boil and cook the scialatielli pasta according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
In a large skillet, heat the olive oil over medium heat.
Mince the garlic cloves and add them to the oil, sautéing until fragrant, about 1-2 minutes.
Halve the cherry tomatoes and add them to the skillet. Cook for 5 minutes until they start to soften and release their juices.
Add the vegan shrimp and vegan calamari to the skillet. Cook for another 3-4 minutes, stirring occasionally.
Pour in the white wine and allow it to reduce for about 3 minutes.
Add the vegetable broth, a dash of the reserved pasta water, salt, black pepper, and red pepper flakes. Stir well and let simmer for 5 minutes.
Finely chop the parsley and add it to the skillet along with the lemon zest. Mix well.
Add the cooked scialatielli pasta to the skillet, tossing everything together to ensure the pasta is well coated with the sauce. If the sauce is too thick, add a bit more reserved pasta water.
Taste and adjust seasoning if necessary, then serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.3 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 373 mg | 8% | |
*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.
