Keto Scialatielli Frutti di Mare
Dive into a gourmet experience with this Keto Scialatielli Frutti di Mare—an irresistible low-carb twist on the classic Italian seafood pasta! This recipe transforms traditional scialatielli into a keto-friendly masterpiece by utilizing almond flour, psyllium husk powder, and xanthan gum to craft tender and chewy pasta ribbons. Paired with a vibrant and aromatic sauce of garlic, cherry tomatoes, white wine, and a medley of fresh seafood like shrimp, mussels, and squid rings, this dish delivers a luxurious burst of Mediterranean flavors in every bite. Ready in under an hour, it’s perfect for weeknight dinners or special occasions. Serve it hot, garnished with fresh parsley, and savor a restaurant-quality plate of keto pasta that’s as elegant as it is delicious! Keywords: Keto seafood pasta, low-carb scialatielli, keto pasta recipe, keto-friendly Italian dish.
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Recipe Information
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
Instructions
In a large mixing bowl, combine almond flour, psyllium husk powder, xanthan gum, and salt. Mix well to ensure even distribution.
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.
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.
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).
Cut each sheet into scialatielli shapes, approximately 1/4-inch wide strips, using a sharp knife or a pasta cutter.
Bring a large pot of salted water to a boil for the pasta. While waiting, begin preparing the sauce.
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.
Add the cherry tomatoes to the skillet and cook until they begin to soften, about 3 minutes.
Pour in the white wine and bring to a simmer, allowing the alcohol to evaporate, about 2 minutes.
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.
Season the seafood mixture with salt and black pepper to taste, and stir in the fresh parsley.
Once the pasta water is boiling, add the keto pasta and cook for about 2-3 minutes, or until al dente.
Drain the pasta and add it directly to the skillet with the seafood sauce, tossing gently to combine.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 4.0 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 241 mg | 19% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 953 mg | 20% | |
*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.
