Gluten Free Seafood Pasta Recipe
Every year when I lived in the San Francisco Bay Area of California, my best friend and I would host a Christmas Eve dinner party for our families and friends. We had festive decor, holiday cocktails, music, and of course, great food.
We always made the same menu; it was a tradition – rack of lamb, lemon roasted potatoes, a huge salad, chocolate cake, and always a seafood pasta dish for the people who don’t eat meat on Christmas Eve.
This is an updated version of that seafood pasta recipe with some Asian influence. It reminds me of San Francisco – the seafood, the Asian fusion, and the fact that it is a bright and beautiful dish.
I like the use of Pad Thai noodles from Explore Cuisine in this recipe – they soak up just the right amount of sauce and become a delicious part of the dish, as opposed to just some noodles to put seafood sauce on.
You can double this recipe easily and it is so good, there is no reason to wait for Christmas Eve to serve it!
Gluten Free Seafood Pasta Recipe
- Kosher or fine sea salt
- 1 8-ounce box Explore Cuisine Organic Brown Rice Pad Thai Noodles
- ½ pound sea scallops
- Freshly ground black pepper
- 2 tablespoons olive oil divided
- 1 pound large or extra-large shrimp peeled and deveined
- 2 large garlic cloves minced
- 2 tablespoons grated fresh ginger
- 1 Fresno or red jalapeño pepper seeded, deveined, and minced
- 5 green onions white and light green parts, thinly sliced
- 3 tablespoons Thai red chili paste
- 1 14-ounce can coconut milk
- ¼ cup water
- 2 tablespoons fish sauce
- 1 tablespoon coconut palm sugar or brown sugar
- Juice of 1 lime
- 1 pound mussels cleaned and de-bearded
- ½ cup chopped cilantro leaves
- Bring a large pot of salted water to a boil and then add the noodles and cook per the package directions. Drain and set aside.
- Then pat the sea scallops dry and season lightly on one side with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the scallops, seasoned side down, and cook for 1 minute. Using tongs, flip and cook for another minute. Remove from the skillet and place in a bowl.
- Then pat the shrimp dry and season lightly with salt and pepper. Add to the skillet and cook for 1 minute, flip with tongs, and cook for another minute and then you can remove from the pan and add to the bowl with the scallops.
- Then add the remaining tablespoon of oil to the pan and heat for about 30 seconds. You should then add the garlic, ginger, Fresno pepper, and green onions, and cook for 1 minute. Then add the chili paste and cook, stirring, for 1 minute. Then add the coconut milk, water, fish sauce, sugar, and lime juice and heat just to a boil. At this point, reduce heat, cover the pan, and simmer for about 5 minutes.
- Add the mussels, cover the pan, and cook until the mussels open. Then add the scallops and shrimp back to the pan along with any juices that may have accumulated and the cooked noodles. Cook, uncovered, stirring very gently, for another 2 minutes or until the shrimp are cooked through. Afterwards discard any mussels that did not open. Finally, spoon into bowls and sprinkle with cilantro.
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