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Gluten Free Seafood Linguine

Tammy LeMesurier

For Dinner


Published on

15 minutes to prepare and 7-8 minutes to cook

Serves 1


Substitute any kind of pasta to suit your tastes. You could also switch out the Pesto Cream sauce for a Marinara and add Mussels to zest it up a bit.


1 tbsp canola oil
14 oz cooked gluten Free linguine
6 oz (weight) cubed salmon
4 oz " " small scallop
6 oz " " shrimp ( tails off)
12 fl oz 36% heavy cream (not sweetened)
2 tbsp Pesto
2 fl oz asiago cheese


1. In medium saute pan heat oil and seafood portions, cook 2-4 minutes.
2. Add Cream, let reduce by a third then add pesto and 1 oz of the asiago... stirring well.
3. Add heated pasta to the pan and coat well, continue cooking until sauce is as thick as you like it.
4. Divide into 2 Pasta dishes and top with remaining Asiago cheese.



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