Keto Spaghetti with Seafood
Dive into a delicious low-carb indulgence with this Keto Spaghetti with Seafood, a perfect fusion of rich, creamy flavors and fresh ocean bounty. This recipe swaps traditional pasta for zucchini noodles, keeping it light, yet packed with flavor. Succulent shrimp and tender scallops are sautéed to golden perfection and combined with a luscious garlic Parmesan cream sauce, accented by cherry tomatoes and a touch of lemon for brightness. Ready in just 35 minutes, this one-pan dish is a delightful gluten-free option that’s perfect for dinner any night of the week. Garnished with fresh parsley, it’s an elegant, keto-friendly seafood recipe you'll savor bite after bite!
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Recipe Information
Ingredients
- 4 medium zucchini
- 250 grams shrimp (peeled and deveined)
- 250 grams scallops
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup cherry tomatoes (halved)
- 1 cup parmesan cheese (grated)
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 tablespoons parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Wash the zucchini thoroughly and use a spiralizer to create zucchini noodles. Set aside.
Pat the shrimp and scallops dry with paper towels. Season them with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and scallops and cook for 2-3 minutes per side until they are opaque and golden. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the minced garlic for about 30 seconds or until fragrant.
Add the heavy cream, parmesan cheese, cherry tomatoes, lemon juice, salt, black pepper, and optional red chili flakes. Stir and let the sauce simmer for 3-5 minutes, allowing it to thicken slightly.
Reduce the heat to medium and add the zucchini noodles to the skillet. Toss the noodles gently in the sauce to coat them evenly. Cook for 2-3 minutes, ensuring the zucchini noodles remain tender-crisp.
Return the cooked shrimp and scallops to the skillet. Stir to combine and heat through for 1-2 minutes.
Remove the skillet from the heat and garnish with chopped parsley.
Serve the keto spaghetti with seafood immediately and enjoy!
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.0 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 723 mg | 56% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 993 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.
