Creamy, tender and plump are all words that come to mind when I think of a scallop and shrimp pasta. I am also immediately reminded of the multiple restaurants that serve this kind of pasta and just wish I could go get a big bowl. However, when I’m at one of those restaurants and see the amount of calories I have to change my order. Too many times it’s so heavy with cream, butter, unnecessary fat and sugar that adds too much calories. So I have created a replica recipe that is not only lower in calories, but is also gluten free!
Even if you are gluten tolerant is beneficial to eat gluten free for many reasons it can improve digestive health, you can eat more vegetables by swapping out gluten, increase energy levels and eat more healthy fats like omegas that are extremely beneficial.
I don’t know anyone that doesn’t love pasta! But I do know a lot of people, family or friends, that don’t eat gluten for personal or health reasons. And just because you can’t eat gluten does not mean you can’t eat pasta. I really enjoy pasta that are vegetable base or even bean base because I increase the vegetable intake in my abs my family diet. Which is why I wanted to make a gluten free option of my favorite pasta. And don’t worry, there will still be just as much flavor if not more thanks to both the scallops and shrimp.
Flavor is important in any recipe. As I mentioned there is a ton of flavor due to the scallops and shrimp not to forget that they are both full of healthy proteins with impressive nutrients from selenium that helps keep cells healthy because of being antioxidant and B12 for the shrimp and magnesium and potassium for the scallops. Making it with lots of good herbs to season and bring out the natural flavor with pepper flakes, chives and my favorite secret ingredient; a splash of white wine. There is always the option of using vinegar and lemon juice but by using white wine we are giving this pasta a different flavor that also fancies it up and makes you feel like you are actually dining your favorite recipe eating your favorite pasta!
Gluten Free Scallops and Shrimp Pasta
8 uncooked shrimp
6 sea scallops
½ tsp seafood seasoning
3 tbsp unsalted butter, divided
¼ cup finely chopped shallots
1 ½ cups yellow squash
¼ cup red bell peppers
1/3 cup white wine (vinegar or lemon juice)
4 oz. uncooked gluten free spinach pasta (edamame spaghetti)
¼ cup plus 1 tbsp chopped fresh parsley, divided
2 large garlic cloves, minced
¼ to ½ tsp crushed red pepper flakes
¼ tsp salt
2 tbsp grape seed oil (olive oil)
½ tsp chives
Pat the shrimp and sea scallops with a paper towel; sprinkle with seafood seasoning.
In a skillet, melt 1 tbsp buter over medium heat add the shallots cook and stir until starting to soften about 1-2 minutes. Add in the yellow squash, red bell peppers and 1 tbsp butter; cook and stir for about 3 minutes. Stir in wine; reduce the heat to medium-low and simmer, uncovered, until ready to serve.
Meanwhile in a large saucepan, cook spinach pasta according to the package directions; drain, reserving 1/4 cup pasta water. Return pasta to the pan. Over low heat, stir in ¼ cup parsley, garlic, pepper flakes, salt, chives, and remaining butter, adding enough pasta water to moisten. Add the vegetables to the pasta and set aside until ready to serve with the cooked scallops and shrimp.
In a large skillet, heat the oil over medium-high heat. Add scallops and shrimp; seat until scallops are golden brown and firm and until shrimp turn pink, about 2-3 minutes on each side. Combine with the pasta and sauce; sprinkle with the remaining parsley.
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