Mouthwatering Gluten-Free Italian Seafood Fettuccine Alfredo with Basil Pesto and Grilled Zucchini

Allergens

Dairy, Seafood

Ingredients

• 8 ounces gluten
• free fettuccine pasta
• 2 cups heavy cream
• 4 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• 6 ounces fresh seafood (shrimp, scallops, or a mix)
• 1/3 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1 medium zucchini
• Olive oil, for brushing

Instructions

1. Cook the gluten free fettuccine in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2. In a saucepan, warm the heavy cream over medium heat. Add the butter and stir until completely melted.
3. Prepare the homemade basil pesto: In a food processor, blend together basil leaves, pine nuts, garlic, salt, and pepper. Gradually add olive oil while pulsing until you reach a smooth consistency. Set aside.
4. Season the seafood with salt and pepper, then sauté in a pan over medium high heat for 3 5 minutes or until cooked through. Remove from the pan and set aside.
5. Add the grated Parmesan cheese to the cream sauce, stirring constantly until fully incorporated and smooth.
6. Combine the cooked fettuccine with the alfredo sauce in a large bowl, then gently toss in the prepared seafood.
7. Slice the zucchini into 1/2 inch thick rounds and brush with olive oil. Grill or pan sear until tender and slightly charred.
8. Serve the fettuccine Alfredo with a dollop of basil pesto on top, accompanied by the grilled zucchini slices.

Chef’s Insight

To intensify the flavors, cook the seafood in the alfredo sauce for a minute or two before combining with the pasta.

Notes

Be sure to use gluten-free fettuccine pasta and check the labels of all ingredients for hidden gluten. - For a more dramatic presentation, garnish with fresh basil leaves or a sprinkle of Parmesan cheese before serving.