Keto Seafood Pasta
Indulge in a luxurious, guilt-free meal with our Keto Seafood Pasta, a low-carb twist on a classic favorite that’s brimming with flavor and freshness. Tender zucchini noodles form the base of this vibrant dish, replacing traditional pasta to keep it keto-friendly. Succulent shrimp and golden-seared scallops are simmered in an ultra-creamy sauce made with heavy cream and Parmesan cheese, with bright notes of lemon juice and aromatic garlic bringing a burst of zest. Enhanced by a touch of red pepper flakes for subtle heat and finished with a sprinkle of fresh parsley, this dish is as elegant as it is healthy. Perfect for weeknights or special occasions, this seafood pasta is quick to prepare, ready in under an hour, and ideal for a satisfying meal that fits into your low-carb lifestyle. Serve it steaming hot for a restaurant-worthy experience right at home!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 large zucchini
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 pound raw shrimp, peeled and deveined
- 1 pound sea scallops
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
Instructions
Create zucchini noodles by using a spiralizer or a vegetable peeler, and set them aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add the shrimp and scallops to the skillet, season with salt and black pepper, and cook for 3–4 minutes, or until the shrimp is opaque and the scallops are slightly golden. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the zucchini noodles. Sauté for 2–3 minutes until the noodles are slightly tender but still crisp.
Reduce the heat to medium and return the cooked seafood to the skillet with the zucchini noodles.
Pour the heavy cream into the skillet, stirring gently to combine.
Gradually add the Parmesan cheese while continuing to stir, letting it melt and thicken the sauce.
Stir in the lemon juice, chopped parsley, crushed red pepper flakes, and adjust seasoning with additional salt and black pepper if needed.
Once the sauce is thickened to your liking, remove the skillet from heat.
Serve hot, garnishing with additional parsley and Parmesan cheese, if desired.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.9 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 967 mg | 21% | |
*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.
