Low Carb Spaghetti with Seafood
Dive into a bowl of flavorful indulgence with this Low Carb Spaghetti with Seafood, a vibrant and guilt-free twist on a classic Italian favorite. This recipe swaps traditional pasta for zucchini noodles, or "zoodles," creating a light and low-carb base that beautifully complements the medley of succulent shrimp, buttery scallops, and tender mussels. Infused with the aromatics of garlic and shallots, and enhanced by a touch of dry white wine and creamy melted butter, this dish is a seafood lover's dream. Perfectly seasoned with red pepper flakes for a hint of heat and finished with fresh parsley and a squeeze of lemon, it’s a quick, elegant meal that’s ready in just 40 minutes. Whether you're following a keto-friendly diet or simply looking for a fresh, wholesome dinner idea, this one-pan seafood feast is a restaurant-quality dish you can enjoy at home.
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Ingredients
- 4 medium zucchini (for zucchini noodles, also known as zoodles)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 small shallots, finely chopped
- 0.5 pound shrimp, peeled and deveined
- 0.5 pound scallops
- 1 pound mussels, cleaned and debearded
- 0.25 cup dry white wine
- 3 tablespoons unsalted butter
- 2 tablespoons parsley, chopped
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces lemon wedges (for serving)
Directions
Step 1
Wash the zucchini and use a spiralizer or julienne peeler to create zucchini noodles. Set the zoodles aside on a paper towel to help absorb excess moisture.
Step 2
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and scallops, cooking for 2-3 minutes per side until cooked through and golden. Remove from the skillet and set aside.
Step 3
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the garlic and shallots for 2 minutes until fragrant and softened.
Step 4
Add the mussels to the skillet along with the white wine. Cover with a lid and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
Step 5
Reduce the heat to low and stir in the butter until melted, creating a creamy sauce. Season with salt, black pepper, and red pepper flakes, if using.
Step 6
Return the cooked shrimp and scallops to the skillet, stirring to coat them in the sauce. Add the zucchini noodles and toss gently to combine, cooking for 2-3 minutes until just tender.
Step 7
Sprinkle the chopped parsley over the dish and give it a final toss. Taste and adjust seasoning if necessary.
Step 8
Serve immediately with lemon wedges on the side for an extra zesty finish.
Nutrition Facts
| Serving size | (1956.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2006.9 |
| Total Fat 94.6g | 0% |
| Saturated Fat 32.9g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 860.1mg | 0% |
| Sodium 4347.2mg | 0% |
| Total Carbohydrate 86.3g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 23.7g | |
| Protein 209.1g | 0% |
| Vitamin D 405.6IU | 0% |
| Calcium 733.5mg | 0% |
| Iron 25.0mg | 0% |
| Potassium 5428.6mg | 0% |
Source of Calories