Keto Scialatielli Frutti di Mare

Indulge in the coastal flavors of Italy with this Keto Scialatielli Frutti di Mare, a low-carb twist on a classic seafood pasta dish. Handcrafted keto-friendly scialatielli, made with almond flour and psyllium husk for a tender, satisfying texture, is paired with a vibrant, garlicky seafood sauce featuring succulent shrimp, tender squid rings, and briny mussels. The sauce is elevated with the sweetness of cherry tomatoes, a splash of dry white wine, and a hint of red pepper flakes for a subtle kick. Perfect for a keto lifestyle, this dish is not only gluten-free but also packed with protein and rich Mediterranean flavors. Ready in under an hour, it’s an impressive yet approachable recipe ideal for family dinners or entertaining. Serve it straight from the skillet and garnish with fresh parsley for a stunning, restaurant-quality meal.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Psyllium husk powder
• 0.5 teaspoon Xanthan gum
• 3 large Eggs
• 2 Egg yolks
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 2 tablespoons Olive oil (for sauce)
• 3 minced Garlic cloves
• 0.5 teaspoon Red pepper flakes
• 2 cups Cherry tomatoes
• 0.5 cup Dry white wine
• 1 pound Seafood mix (shrimp, mussels, squid rings)
• 2 tablespoons Fresh parsley
• to taste Salt (for sauce)
• to taste Black pepper

Directions

Step 1

In a large mixing bowl, combine almond flour, psyllium husk powder, xanthan gum, and salt. Mix well to ensure even distribution.

Step 2

Create a well in the center of the dry ingredients and add the eggs, egg yolks, and olive oil. Use a fork to whisk together the liquids, gradually incorporating the flour mixture until a dough forms.

Step 3

Knead the dough by hand until smooth and elastic, about 5 minutes. If the dough is too sticky, add more almond flour by the tablespoon until it's workable.

Step 4

Divide the dough into 4 portions. Roll each portion of dough between two sheets of parchment paper into thin sheets (about 1/8-inch thick).

Step 5

Cut each sheet into scialatielli shapes, approximately 1/4-inch wide strips, using a sharp knife or a pasta cutter.

Step 6

Bring a large pot of salted water to a boil for the pasta. While waiting, begin preparing the sauce.

Step 7

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.

Step 8

Add the cherry tomatoes to the skillet and cook until they begin to soften, about 3 minutes.

Step 9

Pour in the white wine and bring to a simmer, allowing the alcohol to evaporate, about 2 minutes.

Step 10

Add the seafood mix to the skillet and cook until the shrimp are pink and the squid rings are just tender, about 4-5 minutes. Do not overcook.

Step 11

Season the seafood mixture with salt and black pepper to taste, and stir in the fresh parsley.

Step 12

Once the pasta water is boiling, add the keto pasta and cook for about 2-3 minutes, or until al dente.

Step 13

Drain the pasta and add it directly to the skillet with the seafood sauce, tossing gently to combine.

Step 14

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1280.9g)

Amount per serving	% Daily Value*
Calories	2206.0

Total Fat 144.0g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1607.4mg	0%
Sodium 2824.6mg	0%
Total Carbohydrate 77.7g	0%
Dietary Fiber 36.9g	0%
Total Sugars 15.0g
Protein 149.6g	0%

Vitamin D 613.2IU	0%
Calcium 776.1mg	0%
Iron 21.1mg	0%
Potassium 2235.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 27.1%

Carbs: 14.1%