Gluten-Free Creamy Seafood Alfredo

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Gluten-Free Creamy Seafood Alfredo is so creamy and delectable. Needless to say, you won’t even notice that in place of pasta there is spiralized butternut squash. So creamy, tasty, and full of decadent flavor. Make with my Homemade Shellfish Stock giving this dish more depth of flavor. Consequently, if you love lobster then this dish is for you. Langostino’s are often known as the poor man’s lobster.

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 tends 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.

Gluten-Free Creamy Seafood Alfredo Notes:

Indeed, this recipe came about as I had langostino and shrimp in my freezer.  In all honesty, I was in the mood for pasta but since I can’t eat grains I started thinking about substitutes that I could use. In conclusion, butternut squash, spaghetti squash, or zucchini zoodles can be used. As a matter of 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.

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.

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 Homemade Shellfish Stock or chicken broth
• 1 cup heavy cream
• 2 1/2 cups parmesan
• 6-8 cups spiralized butternut squash or spaghetti squash
• 1 tablespoon tapioca flour

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.Finally, 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. Next, add spiralized butternut squash cook until the squash is totally cooked. If using spaghetti squash you can skip this step. Next, add salt, pepper, lemon zest, lemon juice, wine, chicken broth, and cook until the liquid is slightly reduced. Add the shrimp and Langostino to the pan until cooked two to four minutes. Next, combine the parmesan and tapioca flour together. Finally, add the cream, parmesan, and stir until the sauce in the pan is thickened. Remove from heat and serve.

Gluten-Free Creamy Seafood Alfredo Recipe

LaRena Fry

Gluten-Free Creamy Seafood Alfredo Recipe with heavy cream, white wine, and parmesan. Spiralized butternut squash for pasta. Decadent recipe.

5 from 1 vote

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Prep Time 12 mins

Cook Time 8 mins

Total Time 20 mins

Course Dinner, Lunch

Cuisine American, Italian

Servings 6 servings

Calories 483 kcal

Equipment

• Large Chicken Fryer

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 shellfish stock or chicken broth see recipe for shellfish stock on my blog
• 1 cup heavy cream
• 2 1/2 cups freshly grated parmesan
• 6 - 8 cups spiralized butternut squash or spaghetti squash
• 1 tbsp tapioca flour

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.
• Next, add salt, pepper, lemon zest, lemon juice, wine, chicken broth, or shellfish stock, and cook until the liquid is slightly reduced.
• Finally, add spiralized butternut squash cook until the squash is totally cooked. If using spaghetti squash you can skip this step.
• Add the shrimp and Langostino to the pan until cooked two to four minutes.
• Next, combine the parmesan and tapioca flour together.
• Finally, add the cream and parmesan.
• Pour into the pan and stir until the sauce in the pan is thickened.
• Remove from heat and serve.
• If too thick add in more chicken broth or shellfish stock.

Notes

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 483
% Daily Value *
Total Fat 28 g	43 %
Saturated Fat 9 g	45 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 167 mg	56 %
Sodium 1061 mg	44 %
Potassium 133 mg	4 %
Total Carbohydrate 12 g	4 %
Dietary Fiber 2 g	8 %
Sugars 4 g
Protein 38 g	76 %
Vitamin A	11 %
Vitamin C	7 %
Calcium	16 %
Iron	10 %
* 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.

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