Go Back Email Link
+ servings
A fork twirling pasta from a plate.

Alaskan Cod Fettuccine Alfredo

Sandi Gaertner
This makes a delicious, creamy gluten free cod fettuccine alfredo. It is a kid-friendly recipe that is ready in just 30 minutes.
4.88 from 16 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Gluten Free Dinner Recipes, Gluten Free Pizza and Pasta Recipes, Meal Recipes
Cuisine American
Servings 6 servings
Calories 404 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 1 pound cod filets * see note
  • 1 gluten free pasta
  • 1 ½ cups heavy cream * see note
  • ¼ cup grated parmesan cheese
  • 4 tablespoons butter salted or unsalted
  • 2 tablespoons olive oil
  • 2 cloves garlic * see note
  • 2 tablespoons fresh basil
  • Salt and pepper to taste

Instructions
 

  • Heat a large pot of water to boil.
  • When the water is boiling, add pasta and cook following the pasta directions.
  • In a large skillet heat olive oil over medium heat.
  • Add Alaskan cod and basil.
  • Cook 5 minutes on each side.
  • Drain juices and chop cod into large pieces with spatula.
  • In a large saucepan, heat heavy cream, minced garlic and butter.
  • Whisk often once it starts to boil gently.
  • Add parmesan cheese and keep whisking to stir out any lumps.
  • Add cooked pasta and cod to the sauce and toss to coat.
  • Serve warm.

Notes

  1. You can use gluten free dry pasta or fresh pasta for this recipe. I love Trader Joe's fresh gluten free pasta in their refrigerated section. Whatever gluten free pasta you choose to make, it is important to follow the cooking directions on the box. Every brand has different cook times.
  2. My kids love this recipe with cod, but you can use any mild seafood or shellfish like shrimp in this recipe. Make sure if you use fish to check for bones!
  3. I recommend heavy cream, which is a staple in alfredo sauce. I do not recommend using half and half.
  4. You can use fresh or jarred minced garlic. In a pinch, you can also use garlic powder.
  5. This recipe will keep fresh up to 3 days in the refrigerator in an airtight container.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 404kcalCarbohydrates: 4gProtein: 17gFat: 36gSaturated Fat: 20gCholesterol: 138mgSodium: 196mgPotassium: 357mgFiber: 1gSugar: 1gVitamin A: 1209IUVitamin C: 1mgCalcium: 101mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.