Gluten Free Shrimp and Sausage Fettuccine

A well-stocked pantry means that I always have enough on hand to pull together a quick meal.  The ingredients in this spicy seafood pasta dish are all pantry staples at our house.  Garlic, onions, olive oil are the foundation of so many recipes.  I buy frozen jumbo shrimp when on sale and keep my homemade Italian Sausage patties in the freezer as I add a little into so many recipes.

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Brown the sausage in a large non-stick skillet, breaking it up with a spatula.

Add the onions and garlic, stir and cook until the onions are translucent.

Add the tomatoes and herbs.  Cover and simmer over low heat.

Boil water for pasta and cook to 1 minute less than package directions.

With 5 minutes left on the pasta, add the shrimp to the skillet along with 3 tbsp. milk.  If it looks dry add a ladle of pasta water.

To finish, add the fettuccine to the skillet and toss well to combine.  Cook for 1 minute longer.

Transfer to a serving platter and garnish with fresh parsley.

Notes: ♪♫ I used Barilla Gluten Free Fettuccine in this recipe.  I love the texture of the wider noodles, and the gluten eaters enjoyed it as well!


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Frutti di Mare

Frutti di Mare (Fruit of the Sea) is a wonderful entree for seafood lovers, made with several types of shellfish and served over pasta.  An Italian favorite, we often ordered it on special occasions, when dining at a nice restaurant.  Would you be surprised to know that this is an easy dish to recreate at home, and that most of the ingredients are naturally gluten free?  The only substitution needed was gluten free pasta!

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I used Jovial brown rice spaghetti, but you could also use gluten free linguine or fettuccine.  I had most of the seafood in my freezer.  Buying frozen is a great way to save on the cost of shrimp, scallops and squid rings.  The little neck clams were purchased fresh that day.

2 Servings


  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 1/2 cup white wine, use what you have on hand
  • 12 little neck clams, cleaned and rinsed
  • 6 jumbo shrimp, peeled and deveined
  • 6 jumbo scallops
  • 4 oz. squid rings
  • 1 cup (8 oz. can) tomato sauce
  • salt and pepper
  • 1 tbsp. butter
  • Italian parsley for garnish


Cook the pasta to 2 minutes less than the package directions, drain and set aside.  Heat 1 tbsp. olive oil in a large, nonstick skillet.  Add the garlic and cook 1 minute, then add the red pepper flakes and cook one minute more.

Add the white wine and the clams, then cover immediately.  Cook covered for 5 minutes.

Add the tomato sauce, shrimp, scallops and squid rings.  Season with salt and pepper and stir well.  The clams are just beginning to open.

Cover and cook 3 minutes longer.

Finally, add the drained pasta back to the pan, cover and cook 2 more minutes to heat through.  If any clams have not opened at this point, discard them!

Finish with a pat of butter, transfer to a serving dish and garnish with Italian parsley.

Doesn’t that look delicious?  Another restaurant quality meal made right at home, completely gluten free!

Notes ♪♫ Use real wine in this recipe, do not use cooking wine (it’s loaded with sodium and who knows what) and of course you can’t drink cooking wine????

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