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Seafood Pasta in a Creamy Parmesan Broth

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 35 min

Servings: 4

Recipe By: Vanessa Maltin

From:  The Gloriously Gluten-Free Cookbook
Used with permission of John Wiley & Sons

Other Main Dishes
Other Italian
Other Pasta
Other Seafood

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Seafood Pasta in a Creamy Parmesan Broth

Seafood and pasta were made to go together...at least in my opinion! This light and creamy dish is perfect for any dinner party. Your guests will be impressed. I like to use spaghetti in this dish, but pick any pasta variety and it will taste delicious.

1 package (1 pound) gluten-free pasta
6 tablespoons olive oil
1/2 cup diced yellow onion
2 cloves garlic, minced
8  large scallops, chopped into small pieces
1 pound medium shrimp, peeled and deveined
1 tablespoon cornstarch
3 cups chicken stock or broth made with chicken broth powder or 2 cups chicken stock and 1 cup white wine
1 head broccoli, chopped
2 cups freshly grated Parmesan cheese
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
 freshly grated Parmesan cheese, for serving
In a large pot of salted boiling water, cook the pasta according to package directions. Drain and set aside.

In a large sauté pan, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring until lightly browned, 5 to 7 minutes. Add the scallops and shrimp and cook, stirring frequently, for about 3 minutes. Add the cornstarch and stir well until the liquids thicken, about 1 to 2 minutes.

Add the stock and broccoli and cook, stirring, until a thick sauce forms, 5 to 6 minutes. Gently stir in the cheese, Italian seasoning, salt, and pepper and simmer for about 5 minutes.

Place the pasta into a large serving bowl and pour the seafood mixture over it. Toss gently. Serve with additional cheese.

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