Low Carb Creamy Garlic Seafood Pasta
Dive into a guilt-free indulgence with this irresistible Low Carb Creamy Garlic Seafood Pasta! Packed with succulent shrimp and tender scallops, this dish features spiralized zucchini noodles that perfectly soak up the rich, garlicky parmesan cream sauce—making it a luscious yet light alternative to traditional pasta. Fresh parsley, a touch of zesty lemon, and a hint of crushed red pepper flakes elevate the flavor profile, offering a harmonious blend of creamy, tangy, and spicy notes. Ready in under 45 minutes, this keto-friendly seafood recipe is perfect for weeknight dinners or special occasions when you’re craving something comforting without the carbs. Serve it up with a sprinkle of parsley for a restaurant-quality finish that’s sure to impress!
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 tablespoons olive oil
- 4 large garlic cloves
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 0.5 pound shrimp, peeled and deveined
- 0.5 pound scallops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parsley, chopped
- 1 whole lemon
- 0.25 teaspoon crushed red pepper flakes
Instructions
Using a spiralizer, spiralize the zucchinis into noodles and set aside.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the shrimp and scallops. Cook for 2-3 minutes on each side until the shrimp is pink and the scallops are opaque. Remove from the pan and set aside.
In the same pan, reduce heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic, sautéing for 1 minute until fragrant.
Pour in the heavy cream, stirring to combine with the garlic. Allow the mixture to heat until it starts to bubble gently.
Add the parmesan cheese, stirring continuously until melted and a smooth sauce has formed. Season with salt, black pepper, and crushed red pepper flakes.
Add the zucchini noodles to the sauce, tossing gently to coat them in the creamy mixture. Cook for 3-4 minutes until the noodles are just tender.
Return the shrimp and scallops to the pan, tossing everything together until well combined and heated through, about 2 more minutes.
Remove from the heat and sprinkle with chopped parsley.
Zest the lemon over the dish, then cut the lemon in half and squeeze the juice over the pasta to taste.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 10544 mg | 458% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 43.2 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1273 mg | 98% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3198 mg | 68% | |
*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.
