Low Carb Squid Ink Pasta

Indulge in the bold flavors of this Low Carb Squid Ink Pasta, a gourmet twist on a classic Italian dish that’s perfect for keto and low-carb meal plans. Made with a unique combination of almond flour, coconut flour, and squid ink, this homemade pasta boasts a stunning black hue and a delicate, briny flavor. The recipe features a quick and flavorful garlic shrimp sauce with cherry tomatoes, white wine, and a hint of crushed red pepper flakes, creating a meal that’s both elegant and satisfying. Ready in just 45 minutes, this dish is perfect for dinner parties or a romantic evening in. Garnish with fresh parsley for a vibrant finish, and savor every guilt-free bite of this restaurant-quality, gluten-free pasta!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Almond flour
• 0.25 cups Coconut flour
• 1 teaspoon Xanthan gum
• 2 tablespoons Squid ink
• 3 large Eggs
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 3 Garlic cloves (minced)
• 2 tablespoons Olive oil (for sauce)
• 1 cup Cherry tomatoes (halved)
• 0.5 pound Shrimp (peeled and deveined)
• 0.25 cup White wine
• 0.25 teaspoon Crushed red pepper flakes
• 2 tablespoons Parsley (chopped, for garnish)

Directions

Step 1

In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt.

Step 2

Add the eggs, olive oil, and squid ink to the dry ingredients. Mix thoroughly to form a dough.

Step 3

Knead the dough on a clean surface for 2-3 minutes until smooth. If the dough is too sticky, add a small amount of almond flour.

Step 4

Wrap the dough in plastic wrap and refrigerate for 20 minutes.

Step 5

After resting, roll the dough out between two sheets of parchment paper until thin. Use a knife or pasta cutter to slice the dough into thin strips resembling pasta.

Step 6

Bring a pot of salted water to a gentle boil. Cook the pasta for 2-3 minutes. Drain immediately and set aside.

Step 7

For the sauce, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Step 8

Add cherry tomatoes and cook until softened, about 3 minutes.

Step 9

Stir in the shrimp and cook until pink and opaque, about 3 minutes.

Step 10

Deglaze the pan with white wine and let it simmer for 2 minutes. Add crushed red pepper flakes and season with salt to taste.

Step 11

Toss the cooked squid ink pasta into the skillet with the sauce, ensuring the pasta is well coated.

Step 12

Garnish with chopped parsley and serve immediately.

Nutrition Facts

Serving size	(847.6g)

Amount per serving	% Daily Value*
Calories	1874.4

Total Fat 134.6g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1000.9mg	0%
Sodium 1898.7mg	0%
Total Carbohydrate 66.4g	0%
Dietary Fiber 31.7g	0%
Total Sugars 12.7g
Protein 115.4g	0%

Vitamin D 528.6IU	0%
Calcium 523.4mg	0%
Iron 11.3mg	0%
Potassium 1424.6mg	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: 62.5%

Protein: 23.8%

Carbs: 13.7%