This month, Claire of Sprinkles and Sprouts is hosting. She asked us to toss some fish or seafood into pasta and share it with you all.
So, after three years of being gluten-free - he doesn't have Celiac disease or any other medical condition that requires him to be gluten-free - Jake has decided he will ease back into gluten, but he does want to focus more on consuming lower carbs. And, after three years, of adapting recipes or, sometimes, making two different dishes for dinner, I am elated. But I still have a cupboard full of gluten-free pasta!
So, I'm sharing this recipe with gluten-free pasta, locally-caught wild salmon, prawns, and the last of the summer squash. It's a quick, easy dinner. But, first, here's the #FishFridayFoodies collective pasta bowl...
Salmon, Prawn, and Zucchini Sauce
- 1/4 C olive oil + more for serving
- 1/2 C diced white onion
- 2 C diced zucchini and/or summer squash
- 2 T water
- 1/2 pound salmon (deboned and cut into large cubes)
- 1/2 pound prawns (if you can, I prefer wild - not farmed - and local seafood)
- 1/4 C wine (I used a Rosé)
- sea salt
- Also needed cooked pasta (I used gluten-free) and grated cheese for serving
Peel prawns, devein, and chop into bite-size pieces.
Heat olive oil in a large, flat-bottom pan. Add onion and cook until softened and translucent, approximately 3 to 4 minutes. Stir in the zucchini and add the water. Cover and cook until the zucchini is tender, approximately 5 minutes.
Add in the prawns and salmon. Pour in the wine. Simmer until the seafood is pink and opaque. Season to taste with salt.