Gluten-Free Seafood Fettuccine
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This gluten-free seafood fettuccine is a quick and easy dish that tastes like you spent hours in the kitchen.
The fish you choose is entirely up to you, though the base stays the same. I have made this with shrimp, scallops, crab, tilapia, and cod. I usually use two additional types of fish along with the clams. Just know that if you add LOTS of fish, you might want to double everything else in the recipe so there is enough sauce.
The sauce is gluten-free, and the fettuccine is your choice, regular or gluten-free. Maybe you are like me and make a pot of each. Leftovers are great, too; pop them in the microwave.
I used a gluten-free soybean fettuccine for my gluten-free noodle, Gafell Fettuccine made from Green Soybeans, I like this pasta because of the mild flavor. It’s low fat and high in protein…plus it only takes 5 minutes to cook! This soybean pasta would be perfect with my Mushroom Stroganoff as well. Click on the link to visit their site.
To Make Gluten-Free Seafood Fettuccine You Will Need These Ingredients:
- Minced garlic or two fresh cloves
- Minced or chopped clams
- Bottle of clam juice
- Parsley, dried, will work too
- Basil leaves
- Dash of pepper
Serve over cooked fettuccine noodles. Top with fresh grated Parmesan cheese, if not dairy free, and enjoy leftovers the next day!!
- 1 Tbsp minced garlic or two fresh cloves
- 2 cans minced or chopped clams drained and liquid reserved
- 1 8 oz bottle of clam juice
- 1 Tbsp chopped parsley dried, will work too
- 1/4 tsp basil leaves
- Dash of pepper
- 1 1/2 -2 Tbsp cornstarch
- 30-45 large cooked prawns a couple of pieces of cod, scallops, or any combination of fish you like.
- Our favorite combination is cod and prawns along with the clams.
- Amounts aren't as important just put in the amount you like. We happen to like a lot of fish in ours.
- 1/2 cup water
- Grated Parmesan cheese ~ the real stuff. No cheese for yeast-free diets.
- Regular or gluten-free fettuccine noodles
- In a large skillet, cook fish with a little water and the lid on over medium to high heat. Toss around during the cooking. Watch closely this doesn't take very long. When the fish is cooked through, I like to cut the scallops into smaller pieces using the edge of the turner. I also break up the cod as it is cooking.
- Remove juice from pan reserving about 2 Tbsp, and add garlic and other seasonings. Saute for about 3 minutes.
- Add reserved liquid from clams and clam juice. Mix cornstarch with water and add to the pan. Mix well and simmer, stirring often until the mixture thickens a little. This is not a thick sauce, but it is full of flavor.
- Cook fettuccine according to package.
- Serve over cooked fettuccine noodles. Top with fresh grated Parmesan cheese, if not dairy free, and enjoy leftovers the next day!!