Keto Spaghetti with Seafood
Dive into the perfect low-carb indulgence with this **Keto Spaghetti with Seafood**, a luscious yet guilt-free twist on a classic Italian favorite. Crafted with tender zucchini noodles and loaded with succulent shrimp and scallops, this dish is swimming in a rich, creamy parmesan sauce infused with garlic, cherry tomatoes, and a zing of fresh lemon. Gluten-free and keto-friendly, this recipe is a showstopper that’s as nutritious as it is delicious. Ready in just 35 minutes, it’s ideal for weeknight dinners or elegant entertaining. Top it off with fresh parsley and optional red chili flakes for a touch of heat, and enjoy a restaurant-quality meal straight from your own kitchen! Keywords: keto seafood pasta, zucchini noodles with shrimp, creamy parmesan sauce.
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Ingredients
- 4 medium zucchini
- 250 grams shrimp (peeled and deveined)
- 250 grams scallops
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup cherry tomatoes (halved)
- 1 cup parmesan cheese (grated)
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 tablespoons parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Directions
Step 1
Wash the zucchini thoroughly and use a spiralizer to create zucchini noodles. Set aside.
Step 2
Pat the shrimp and scallops dry with paper towels. Season them with a pinch of salt and black pepper.
Step 3
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and scallops and cook for 2-3 minutes per side until they are opaque and golden. Remove from the skillet and set aside.
Step 4
In the same skillet, add the remaining olive oil and butter. Sauté the minced garlic for about 30 seconds or until fragrant.
Step 5
Add the heavy cream, parmesan cheese, cherry tomatoes, lemon juice, salt, black pepper, and optional red chili flakes. Stir and let the sauce simmer for 3-5 minutes, allowing it to thicken slightly.
Step 6
Reduce the heat to medium and add the zucchini noodles to the skillet. Toss the noodles gently in the sauce to coat them evenly. Cook for 2-3 minutes, ensuring the zucchini noodles remain tender-crisp.
Step 7
Return the cooked shrimp and scallops to the skillet. Stir to combine and heat through for 1-2 minutes.
Step 8
Remove the skillet from the heat and garnish with chopped parsley.
Step 9
Serve the keto spaghetti with seafood immediately and enjoy!
Nutrition Facts
| Serving size | (2009.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3052.4 |
| Total Fat 204.5g | 0% |
| Saturated Fat 109.6g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 1059.5mg | 0% |
| Sodium 14902.3mg | 0% |
| Total Carbohydrate 90.3g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 59.2g | |
| Protein 199.0g | 0% |
| Vitamin D 451.5IU | 0% |
| Calcium 2910.4mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 3726.2mg | 0% |
Source of Calories