Dairy-Free Creamy Garlic Seafood Pasta
Dive into a bowl of indulgence with this Dairy-Free Creamy Garlic Seafood Pasta, a luscious yet light dish perfect for seafood lovers and those avoiding dairy. This recipe combines tender linguine with a medley of ocean-fresh shrimp, scallops, and clams, all enveloped in a velvety garlic sauce made with unsweetened almond milk and a touch of white wine. The sauce thickens beautifully with cornstarch, delivering a creamy texture without the need for cream. A hint of lemon zest and a sprinkle of red pepper flakes add brightness and subtle heat to balance the flavors. Quick and easy, this elegant meal comes together in just 40 minutes, making it ideal for weeknight dinners or impressive dinner parties. Garnished with fresh parsley, it’s a sophisticated, dairy-free pasta dish that promises to delight your taste buds—no compromise needed!
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Ingredients
- 12 ounces linguine pasta
- 3 tablespoons olive oil
- 4 units garlic cloves, minced
- 8 ounces medium shrimp, peeled and deveined
- 8 ounces sea scallops
- 12 units littleneck clams, scrubbed
- 1 cup white wine
- 1.5 cups unsweetened almond milk
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Directions
Step 1
Cook linguine pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
Step 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 3
Add shrimp and scallops to the skillet and cook for 2-3 minutes until they start to turn opaque. Remove from the skillet and set aside.
Step 4
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the clams and pour in the white wine. Cover and cook until the clams start to open, about 4-5 minutes. Discard any clams that do not open.
Step 5
In a small bowl, whisk together almond milk and cornstarch until smooth.
Step 6
Add the almond milk mixture to the skillet with clams and bring to a gentle simmer. Stir continuously until the sauce thickens, approximately 3-4 minutes.
Step 7
Return the shrimp and scallops to the skillet. Stir in the lemon zest, salt, black pepper, and red pepper flakes.
Step 8
Toss the cooked linguine in the skillet with the seafood and creamy sauce until thoroughly coated.
Step 9
Garnish with fresh parsley before serving. Serve immediately.
Nutrition Facts
| Serving size | (2493.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3009.5 |
| Total Fat 71.1g | 0% |
| Saturated Fat 10.3g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 1076.0mg | 0% |
| Sodium 6202.3mg | 0% |
| Total Carbohydrate 242.4g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 10.5g | |
| Protein 284.8g | 0% |
| Vitamin D 537.3IU | 0% |
| Calcium 1367.2mg | 0% |
| Iron 184.8mg | 0% |
| Potassium 4696.7mg | 0% |
Source of Calories