Gluten Free Seafood Tagliatelle
This is a delicious summery pasta dish is quick and easy, with a light and fresh taste, perfect for a summer evening. This recipe serves two but can easily be adapted to serve many more.
- Gluten free tagliatelle (homemade or dried)
- 1 Large shallot finely diced
- 3 Cloves garlic grated or finely diced
- 1 Chilli finely diced
- 150g Plum tomatoes halved
- 1 Seabass fillet cut into chunks (without skin)
- 150g King prawns
- 1tbsp Paprika
- Big handful fresh basil chopped
- Salt & pepper
- Glug white wine
- Knob of butter
- 1tbsp honey
- 1 Lemon (juice and zest)
- Get a large pot of salty water on the hob to boil. If you are using dried pasta add this to the pot to cook per packet instructions while you prepare the other ingredients.
- In another large pot add the finely diced shallot and chilli along with the honey a drizzle of oil and a pinch of salt. Cook for 2-3 minutes until the shallot becomes slightly translucent.
- Now add your seabass, tomatoes, garlic and paprika Cook for 3 minutes before adding a glug of wine, lemon juice, the butter and the prawns. If you are using fresh pasta, you should add it to your pot of boiling water now to cook for 3 minutes.
- Pull your pasta from the boiling water and add it to the other pot along with a splash of the pasta water and the lemon zest. Mix through the fresh basil and season to taste.
- Serve in a pasta bowl and top with flaky sea salt and some more fresh basil.
About This Recipe
Seafood pasta is an absolute favourite of mine, and this gluten free seafood tagliatelle is the best! It is full of fresh and summery flavours. The zesty lemon and fresh basil just complement the seafood so well and lightens up the dish. This gluten free seafood pasta is relatively simple, so using good quality ingredients will really elevate it. I like to use fresh homemade pasta and good quality fresh seafood as it really elevates this simple dish.
Enjoying this dish outside, on a hot summer’s day with a cold glass of white wine will really make you feel like you have been transported to Italy! This dish is re3ved best with a squeeze of lemon and some fresh basil, alongside a citrusy pinot grigio or a prosecco. This pasta dish is simple ingredients combined to make something delicious, and that is the essence of Italian cooking.
Question: Should I put parmesan on my seafood pasta?
- It is said that you should not really put cheese on seafood pastas as the cheese will overpower the light seafood flavour. However, I do still put it on the table in case someone really wants it.
Question: How do I know when my prawns are cooked?
- The rule of thumb that I follow is if it shaped like the letter L it is undercooked, if it is shaped like the letter C it is cooked, and if it is shaped like the letter O it is overcooked.
If you have any more questions feel free to email me them at email@example.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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