Keto Squid Ink Pasta
Elevate your low-carb dining experience with this exquisite Keto Squid Ink Pasta recipe, a stunning, seafood-inspired dish that's perfect for pasta lovers following a ketogenic lifestyle! Made from a unique blend of almond and coconut flours, this gluten-free pasta features squid ink for a striking black hue and a subtle briny flavor. Tender shrimp are simmered in a rich, creamy garlic-Parmesan sauce, creating a decadently flavorful combination. The pasta is quick to prepare, with just 30 minutes of prep time, followed by a brief cook time for ultimate convenience. Garnished with fresh parsley, this elegant dish feels restaurant-worthy, yet is easy to make in the comfort of your kitchen. Treat yourself to this gourmet keto meal that’s both visually stunning and irresistibly delicious!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Squid ink
- 1 teaspoon Xanthan gum
- 2 large Eggs
- 1 tablespoon Olive oil
- 2 tablespoons Butter
- 3 cloves Garlic
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese
- 0.5 pound Shrimp
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley
- 2 tablespoons Water
Instructions
In a medium mixing bowl, combine almond flour, coconut flour, and xanthan gum.
Add squid ink, eggs, olive oil, and water to the dry mixture. Mix until a dough forms.
Knead the dough for 2-3 minutes until smooth. If the dough is too sticky, add a light dusting of coconut flour.
Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Once chilled, roll out the dough on a lightly floured surface to your desired thickness. Cut into thin strips to resemble pasta.
Bring a pot of salted water to a gentle boil. Drop in the pasta and cook for 1-2 minutes until firm. Drain and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Remove shrimp and set aside.
Pour heavy cream into the skillet and bring to a simmer. Stir in Parmesan cheese, salt, and black pepper. Cook until the sauce thickens slightly, about 3-4 minutes.
Return the shrimp to the skillet and toss to coat in the sauce.
Add the cooked pasta to the skillet and toss until evenly combined with the sauce.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 5.5 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 888 mg | 68% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 613 mg | 13% | |
*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.
