Dairy-Free Seafood Spaghetti
Indulge in the creamy, flavorful goodness of Dairy-Free Seafood Spaghetti, a vibrant dish that brings the taste of the ocean to your table without a drop of dairy. This recipe is a luscious twist on classic seafood pasta, featuring tender shrimp, mussels, and calamari tossed in a velvety coconut cream sauce that's delicately infused with garlic, onion, and a splash of white wine. Juicy cherry tomatoes and a hint of red chili flakes add layers of brightness and heat, while freshly squeezed lemon juice and zest deliver a zesty finish. Perfectly cooked spaghetti absorbs the rich, dairy-free sauce, making each bite irresistible. Ready in just 40 minutes, this dish is ideal for weeknight dinners or elegant entertaining. Garnished with fresh parsley, it’s a gluten-conscious, crowd-pleasing meal that pairs beautifully with a crisp white wine.
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Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 medium onion, finely chopped
- 0.5 teaspoon red chili flakes
- 250 grams cherry tomatoes, halved
- 100 ml white wine
- 200 ml vegetable stock
- 250 grams large shrimp, peeled and deveined
- 250 grams mussels, cleaned
- 150 grams calamari rings
- 100 ml coconut cream
- 1 unit lemon, zested and juiced
- 0.5 cup fresh parsley, chopped
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Step 2
In a large pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for about 2 minutes until fragrant.
Step 3
Add the red chili flakes and cherry tomatoes to the pan, and continue cooking for another 3 minutes until the tomatoes start to soften.
Step 4
Pour in the white wine and allow it to simmer for 2 minutes, reducing slightly.
Step 5
Add the vegetable stock, shrimp, mussels, and calamari rings to the pan. Cover with a lid and cook for 5-7 minutes, until the seafood is cooked and the mussels have opened.
Step 6
Stir in the coconut cream, lemon zest, and lemon juice. Season with salt and black pepper to taste.
Step 7
Add the cooked spaghetti to the pan and toss until well coated with the sauce.
Step 8
Sprinkle with fresh parsley before serving. Serve immediately while hot.
Nutrition Facts
| Serving size | (2045.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2654.4 |
| Total Fat 93.2g | 0% |
| Saturated Fat 30.0g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 811.7mg | 0% |
| Sodium 4933.4mg | 0% |
| Total Carbohydrate 261.7g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 73.6g | |
| Protein 183.3g | 0% |
| Vitamin D 223.5IU | 0% |
| Calcium 914.7mg | 0% |
| Iron 30.0mg | 0% |
| Potassium 4696.4mg | 0% |
Source of Calories