Description
Gluten free and dairy free spicy seafood pasta!
Ingredients
Scale
- 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
- In a large bowl, crush the tomatoes and their juices from the can using clean hands. Set aside.
- 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.
- 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).
- Return the pan to medium heat and add the butter. Stir in the onion and cook until soft, about 8 minutes.
- 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.
- 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.
- While sauce is simmering, cook pasta to al dente, and reserve 1/4 cup of the pasta water just before straining.
- Turn off the heat on the sauce, taste and adjust seasonings as needed, then stir in the seafood.
- 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).
- 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!