This gluten free seafood pasta recipe includes GF spaghetti, delicious cubed lobster claw, fresh jumbo shrimp, fresh lemon, basil, and amazing roast tomatoes. What’s not to love? It’s a super simple and straightforward recipe that’s easy to follow. This recipe is dairy free, gluten free, and of course, super yummy! It’s a great meal to make for a family dinner, because it feeds around 6 people! SOOO good!
My Notes –
#1 – Use jumbo shrimp! By using jumbo shrimp, you’ll get a more filling meal with more protein than if you used smaller shrimp.
#2 – Buy your shrimp already peeled and deveined. I’m a huge fan of that, as you’ll know from my Mini Shrimp Taco recipe, but I swear, it’s a HUGE time saver and, in my opinion, makes cooking way more enjoyable!
#3 – Use FRESH lemon juice, not bottled. It’s gives the dish a WAY more fresh lemon taste, which is one of the most prominent flavors in the pasta. Trust me, you want to use the best lemon juice you can.
#4 – Pick a good gluten free pasta! Here’s the one I used –
The Ingredients –
For this dish, you’ll need quite a few ingredients. It may seem daunting, but I PROMISE it’s worth it! Here’s the list:
Gluten Free pasta (preferable spaghetti), chicken broth of vegetable broth, shrimp, lemon juice and zest, fresh dill and basil, fresh cherry tomatoes, dried oregano, olive oil, salt, pepper, and lobster claws.
Instructions (and more tips!)
The Tomatoes
For this recipe, use the most fresh and delicious looking cherry tomatoes you can! I used these, and they were AMAZING! I think you can find them at Stew Leonard’s.
Just cut them in half, and roast them at 400 for a few minutes until roasted, or you can follow the instructions in my savory flatbread recipe. Either way, they should look similar to the second picture above.
The Shrimp
Add your olive oil to the pan, and then add the shrimp and cook for about 3 minutes, just to get a slight sear on there.
Once slightly cooked, add the lemon juice, zest, chicken or vegetable broth, fresh dill, oregano, salt, and pepper, stir and cook for 10 minutes, or until the shrimp is mostly cooked.
TIP! ** You may need to test a shrimp to make sure it’s cooked! In this case, just cut one of the largest shrimps in half and make sure it’s mostly opaque.**
The Pasta (And the rest of the instructions)
Cook the pasta (al dente!) and add it to the pan with the shrimp, then mix it all together. Then, add the lobster claw chunks and tomatoes and mix that in as well.
Then, add freshly chopped basil, more fresh dill, lemon wedges, and serve!
There you go: easy gluten free seafood pasta!
Gluten Free Seafood Pasta
Ingredients
- 2 bags gluten free spaghetti
- 1.5 lbs shrimp
- pre cooked lobster claws
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 cup chopped fresh dill
- 1 package fresh cherry tomatoes
- 1 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- 1/2 cup chicken or vegetable broth
- 2 tbsp chopped fresh basil
- 1 tbsp dried oregano
Instructions
- Cut each tomato in half, and preheat the oven to 400 degrees. Sprinkle the tomatoes with salt and leave in the oven for around 15 minutes.
- Boil water for the pasta. Cook the pasta according to the directions on the box or bag.
- In a large saute pan, add the olive oil. Toss the shrimp with the salt and pepper and oregano and add to the pan with the olive oil. Cook for about 5 minutes, then add the lemon juice, zest, and chicken broth
- Add the fresh dill and fresh basil and cook for around 12 minutes. To test the shrimp to see if its cooked, remove the largest shrimp from the skillet and cut it in half. It should be completely opaque inside.
- Cut the lobster claws into bite sized pieces, set them aside.
- Once the shrimp is cooked like described above, add the lobster claws, tomato, and pasta to the pan. Stir to combine evenly.
- Remove the pan from the heat, add fresh lemon wedges, more chopped basil, and more chopped dill.
- Serve, and enjoy!