Simple, Gluten Free Seafood Linguine In Coconut Oil, Lemon, Spinach & Garlic Sauce
Looking for an easy dish that you can whip up in 20 minutes? A crowd pleasing, mouth-watering, low-carb pasta dish for the seafood lovers?
While this is most definitely a summer-time favourite using top fresh picks from our local farmer’s market, this is something that you can make year round if you’re serious about your seafood.
Pickerel cheeks you say? OH HECK YES. If you haven’t tasted these delicious morsels, get on it. Most Canadian fishermen at your local Farmer’s Market will have them, I don’t know about anywhere else as I’ve never seen them frozen.
Fill a large pot with water and a dash of salt and set to the stove-top on high. Cover it to bring to a rolling boil for the pasta, while you prep your ingredients. Next, melt your coconut oil, adding in the lemon zest. Put aside.
In a large, cast iron skillet sauté the shallots and garlic in the coconut oil and butter for about 2-3 minutes. Meanwhile, juice the lemons and limes, set aside.
Your water should be boiling now if you put it on before starting anything else. (Do like mama says.) Add your gluten-free pasta (or regular if you’re not concerned about that or are not celiac), cooking until al dente, stirring occasionally, about 8 to 10 minutes. I like to use TruRoots grain pasta or rice pasta. Drain when it’s finished, keeping 1 cup of the water for later.
STEP THREE: If you’re quick on your feet you’ll get to this while the pasta is cooking…
Start with the scallops, don’t be scared of them! Place scallops down in hot oil, butter and garlic combo. Don’t move them for 3 minutes. Immediately add in the shrimp and pickerel cheeks around them. Everything can touch of course, try and make an even layer. The less fussing about the better, especially for the scallops. When ready to turn, wiggle them slightly with tongs before turning, to make sure they are not sticking to the pan. Then turn and let cook on other side for 2-3 minutes. Turn and flip the pickerel cheeks and shrimp (pink when done, don’t overcook!) around the same time too.
Toss in the spinach, followed by the cooked linguine, lemon / lime juice combo juice, salt, and pepper. Use a cheesecloth lined wire strainer to strain the lemon zest out of the reserved lemon zest infused coconut oil, add it in and toss to combine. (Toss the zest.)
Add some of the cooking water you kept aside to your liking. Serve up right away while hot!
Mange, mange, enjoy! This dish was melt in your mouth delicious and honestly easy enough to throw together last minute on a weeknight!
Until the next. XO