The best spicy seafood pasta! Made with a seafood blend, spaghetti, and the perfect simple homemade red sauce.

This is the pasta I made for Blake’s birthday this year, and we could not get enough! I knew I had to get this one on the blog.

For some reason, I have always been intimidates by seafood pasta. But, this ended up being super simple, plus the perfect light summer dish (although I will definitely be enjoying this year round!).

It can be made gluten free and dairy free, and it is just soo delicious. It truly tasted like something I would order at an Italian restaurant. We enjoyed every bite so much! It’s so perfect for a special occasion, or a nice weekend dinner. SO good!

I used a mix of shrimp, calamari, and scallops. A highly recommend this blend, but if you can only get your hands on 2 of the types of fish then it will still be delish!

Often times you can find this blend in the frozen seafood section of the store. However, if using frozen you’ll need to make sure your seafood is completely thawed, and any liquid is drained off! You will also drain off any liquid that the seafood produces in the pan so that your sauce doesn’t lose any flavor by being watered down! This step is key, so don’t skip!

We served this up with some delicious red wine, and I made Blake’s favorite garlic bread: sourdough spread with ghee, sprinkled with an herb blend, garlic powder, and nutritional yeast, and toasted in the oven!

If you like things extra spicy, you can serve with red pepper flakes. And if you don’t like spicy at all, you can leave the red pepper flakes out! I personally love a little kick in my seafood pasta 🙂

I hope you guys love this one! Be sure to let me know what you think by leaving a rating and comment below! xo

Spicy Seafood Pasta (Gluten Free, Dairy Free)

★★★★★ 5 from 3 reviews

• Author: Mia Zarlengo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 3–4 servings 1x
• Category: Dinner

Print Recipe

Pin Recipe

---

Description

Gluten free and dairy free spicy seafood pasta! 

---

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1.5 lbs seafood mix (I used a mix of shrimp, calamari, and scallops)
• 2 tbsp ghee or butter (can sub olive oil or vegan butter)
• 1/2 medium yellow onion, finely diced
• 3–4 cloves of garlic, minced 
• 1/4 tsp red pepper flakes (leave out if you don’t want it spicy)
• 1.5 tbsp tomato paste
• 1/2 cup dry white wine
• 1 (14 oz) can whole peeled tomatoes*
• 2–4 tbsp reserved pasta water
• 1/2 lb (8 oz) spaghetti (gluten free if needed)
• Salt and pepper, to taste
• 2 tbsp fresh parsley, roughly chopped
• Squeeze of fresh lemon juice
• Optional: parmesan cheese (regular or dairy free) for serving

---

Instructions

1. In a large bowl, crush the tomatoes and their juices from the can using clean hands. Set aside. 
2. Heat a large skillet over medium heat. Add 1 tbsp olive oil once hot, then stir in the seafood (make sure your seafood is drained of any liquid). Cook until just cooked through, about 3-5 minutes. Add more oil to the pan if needed, and be careful not to overcook. 
3. Set seafood aside; if your seafood produced a lot of watery liquid in the pan, then pour the entire contents of the pan over a mesh strainer to drain (otherwise your sauce will lose a lot of flavor). 
4. Return the pan to medium heat and add the butter. Stir in the onion and cook until soft, about 8 minutes. 
5. Stir in the garlic until fragrant, about 30 seconds. Then stir in the tomato paste and red pepper flakes. Cook for 2 minutes. Meanwhile, start to boil your water for the pasta. 
6. Pour the white wine into the pan and cook for 5 minutes to cook off alcohol. Stir in the crushed tomatoes and their juices and season with salt and pepper. Allow to gently simmer for 10 minutes. 
7. While sauce is simmering, cook pasta to al dente, and reserve 1/4 cup of the pasta water just before straining. 
8. Turn off the heat on the sauce, taste and adjust seasonings as needed, then stir in the seafood.
9. Stir the spaghetti into the sauce, adding the pasta water as needed to thin the sauce (I usually use about 2 tbsp of the pasta water).
10. Sprinkle with fresh parsley and squeeze some fresh lemon juice over the top. Serve and enjoy! 

---

Notes

*Sometimes it is easier to find a 28 oz can of whole peeled tomatoes. If this is all you can find, just use half the can (half of the tomatoes AND half of the juices)and reserve the rest for later in the week!