Gluten-Free Creamy Seafood Alfredo

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Gluten-Free Creamy Seafood Alfredo is so creamy and deletable. Needless to say, you won’t even notice that in place of pasta there is spiralized butternut squash. So creamy, tasty and full of flavor.

We don’t tend to eat a lot of seafood in my house. If you have read my bio on my blog then you know my mother is from Sweden. As a child, we tended to eat a lot of seafood and fish. In Fact, my favorite fish dish that my mother would make is either Idaho Rainbow Trout or Fiskgratang. Sweden is surrounded by water and because of this tend to eat a lot of fish. My mother who is almost 80 recently took a trip by herself to Sweden. Needless to say, I cannot tell you how very proud I am of her for traveling by herself at her age.

Not to mention, I had shrimp and Langostino meat in my freezer. I decided to make some sort of seafood dish. My spiralizer has never been used. Butternut squash sat in my fridge. I was in the mood for pasta but since I can’t eat grains I started thinking about substitutes that I could use. The butternut squash was calling to me. My mind started racing ahead and I peeled the squash then cut it in half and put it on the spiralizer and spiralized the squash. In fact, the squash when spiralized made a hefty amount of what I called vegetable pasta. Raw squash was added to the dish and cooked with the seasonings and liquids.

Gluten-Free Creamy Seafood Alfredo Notes:

Furthermore, might I suggest that you use your favorite white wine. Incidentally, the creamy parmesan alfredo sauce is so decadent and delectable you won’t even notice the noodles are not pasta.  However, if you don’t own a spiralizer check them out on Amazon.

Nevertheless, this dish goes extremely well with Bacon and Cheddar Scones.

The lemon zest, lemon juice, wine, heavy cream, and parmesan give this dish a fresh and creamy texture with slight acidity and texture from the squash.

Gluten-Free Creamy Seafood Alfredo

Ingredients:

• 2 tablespoons avocado oil
• 1 1/2 cup chopped onion
• 2 cloves of minced garlic
• 1/2 cup chopped celery
• 1 lb shelled shrimp
• 1 1/2 lbs Langostino
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 cup wine
• 2 cups chicken broth
• 1 cup heavy cream
• 2 1/2 cups parmesan
• 8 -10 cups spiralized butternut squash
• 1 tablespoon tapioca flour
• 1/4 cup of water

Directions:

Prep the squash by peeling it. No need to cook it. First, slice the butternut squash in half. Cut the other half of the squash in half and remove the seeds. Attach according to the directions of the spiralizer and spiralize the squash.

Heat up the avocado oil in a pan. When the pan is hot add onions, garlic, and celery to the pan until the onions are translucent. Add the shrimp and Langostino to the pan until cooked. Next, add salt, pepper, lemon zest, lemon juice, wine, chicken broth, and cook until the liquid is slightly reduced. Finally, add the cream, parmesan, and spiralized butternut squash cook until the squash is totally cooked. Lastly, add the tapioca flour to the water and stir together until it makes a slurry. Pour into the pan and stir until the sauce in the pan is thickened. Remove from heat and serve.

Print Recipe

Gluten-Free Creamy Seafood Alfredo Recipe

Gluten-Free Creamy Seafood Alfredo Recipe with heavy cream, white wine, parmesan, shrimp, Langostino spiralized butternut squash in place of pasta.

Prep Time12 mins

Cook Time8 mins

Total Time20 mins

Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: Alfredo, Butternut Squash Recipe, Creamy Alfredo, Dinner for 4, Langostino Recipe, Lunch, Parmesan, Seafood, Seafood Alfredo, Shrimp Recipe, Spiralized Squash Noodles

Servings: 6 servings

Ingredients

• 2 tbsp avocado oil
• 1 1/2 cup chopped onions
• 2 cloves minced garlic
• 1/2 cup chopped celery
• 1 lb shelled and deveined shrimp
• 1 1/2 lbs Langostino
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp lemon zest
• 1 tbsp fresh-squeezed lemon juice
• 1/2 cup white wine choose your favorite
• 2 cups chicken broth
• 1 cup heavy cream
• 2 1/2 cups freshly grated parmesan
• 8 - 10 cup spiralized butternut squash
• 1 tbsp tapioca flour
• 1/4 cup of water

Instructions

• Prep the squash by peeling it.
• No need to cook it.
• First, slice the butternut squash in half.
• Cut the other half of the squash in half and remove the seeds.
• Attach according to the directions of the spiralizer and spiralize the squash.
• Heat up the avocado oil in a pan.
• When the pan is hot add onions, garlic, and celery to the pan until the onions are translucent.
• Add the shrimp and Langostino to the pan until cooked.
• Next, add salt, pepper, lemon zest, lemon juice, wine, chicken broth, and cook until the liquid is slightly reduced.
• Finally, add the cream, parmesan, and spiralized butternut squash cook until the squash is totally cooked.
• Lastly, add the tapioca flour to the water and stir together until it makes a slurry.
• Pour into the pan and stir until the sauce in the pan is thickened.
• Remove from heat and serve.

Notes

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 595
% Daily Value *
Total Fat 31 g	47 %
Saturated Fat 14 g	71 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 232 mg	77 %
Sodium 1363 mg	57 %
Potassium 156 mg	4 %
Total Carbohydrate 18 g	6 %
Dietary Fiber 3 g	13 %
Sugars 5 g
Protein 57 g	114 %
Vitamin A	263 %
Vitamin C	46 %
Calcium	69 %
Iron	15 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.