Paleo Spaghetti with Seafood
Dive into a guilt-free indulgence with this Paleo Spaghetti with Seafood, a vibrant and healthy alternative to traditional pasta dishes. Featuring spiralized zucchini noodles (zoodles) as a low-carb, grain-free base, this recipe is packed with fresh shrimp, tender scallops, and a naturally sweet tomato sauce infused with garlic, a splash of dry white wine (optional for paleo diets), and a touch of red pepper flakes for subtle heat. Ready in just 45 minutes, this gluten-free, dairy-free dish is bursting with Mediterranean flavors and finished with a sprinkle of fresh parsley and a zesty lemon garnish. Perfect for a healthy weeknight dinner or a show-stopping dinner party dish, it’s a seafood lover’s dream with the added bonus of being both paleo and keto-friendly!
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Ingredients
- 4 medium zucchini (for noodles)
- 3 tablespoons olive oil
- 4 garlic cloves
- 200 grams shrimps (peeled and deveined)
- 200 grams scallops
- 400 grams canned diced tomatoes (no added sugar)
- 100 milliliters dry white wine (optional, paleo-friendly)
- 3 tablespoons fresh parsley (chopped)
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 lemon (for garnish)
Directions
Step 1
Wash and dry the zucchinis. Using a spiralizer, julienne peeler, or mandoline, create zucchini noodles (zoodles). Set aside on a clean towel to absorb excess moisture.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Mince the garlic cloves and add them to the skillet, cooking until fragrant, about 1-2 minutes.
Step 3
Add the shrimp and scallops to the skillet and cook for 3-4 minutes, or until the seafood is just opaque. Remove the seafood from the skillet and set aside.
Step 4
In the same skillet, add the remaining tablespoon of olive oil. Add the canned diced tomatoes (along with their juice), white wine (if using), red pepper flakes, salt, and black pepper. Simmer the sauce for 8-10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Step 5
Return the cooked shrimp and scallops to the skillet, stirring to coat them in the tomato sauce. Cook for an additional 2 minutes to reheat the seafood.
Step 6
While the sauce is finishing, heat a separate skillet over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still firm (al dente). Do not overcook, as they will release too much water.
Step 7
To serve, divide the zucchini noodles among four plates. Top each plate with the seafood and tomato sauce.
Step 8
Garnish with freshly chopped parsley and a wedge of lemon. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1775.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1077.5 |
| Total Fat 47.4g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 450.6mg | 0% |
| Sodium 3231.0mg | 0% |
| Total Carbohydrate 58.6g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 29.7g | |
| Protein 92.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 346.0mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 4043.3mg | 0% |
Source of Calories