Seafood Pasta in a Creamy Parmesan Broth

Seafood and pasta were made to go 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.

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