Low Carb Spaghetti with Seafood
Dive into a world of fresh flavors with this Low Carb Spaghetti with Seafood recipe, a vibrant and healthy twist on classic Italian cuisine! Perfect for those embracing a low-carb lifestyle, this dish replaces traditional pasta with zucchini noodles, or "zoodles," offering a light and nutrient-packed base for a medley of perfectly cooked shrimp, scallops, and mussels. The seafood is infused with a fragrant blend of garlic, shallots, dry white wine, and creamy butter, creating a rich yet refreshing sauce that complements the natural sweetness of the shellfish. With a sprinkle of parsley and a hint of red pepper flakes for a subtle kick, this recipe is as visually stunning as it is delicious. Ready in just 40 minutes, it's ideal for a quick weeknight dinner or an elegant weekend meal. Serve with lemon wedges for a bright, zesty finish and enjoy this gluten-free, keto-friendly masterpiece that doesn't skimp on flavor!
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Recipe Information
Ingredients
- 4 medium zucchini (for zucchini noodles, also known as zoodles)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 small shallots, finely chopped
- 0.5 pound shrimp, peeled and deveined
- 0.5 pound scallops
- 1 pound mussels, cleaned and debearded
- 0.25 cup dry white wine
- 3 tablespoons unsalted butter
- 2 tablespoons parsley, chopped
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces lemon wedges (for serving)
Instructions
Wash the zucchini and use a spiralizer or julienne peeler to create zucchini noodles. Set the zoodles aside on a paper towel to help absorb excess moisture.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and scallops, cooking for 2-3 minutes per side until cooked through and golden. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the garlic and shallots for 2 minutes until fragrant and softened.
Add the mussels to the skillet along with the white wine. Cover with a lid and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
Reduce the heat to low and stir in the butter until melted, creating a creamy sauce. Season with salt, black pepper, and red pepper flakes, if using.
Return the cooked shrimp and scallops to the skillet, stirring to coat them in the sauce. Add the zucchini noodles and toss gently to combine, cooking for 2-3 minutes until just tender.
Sprinkle the chopped parsley over the dish and give it a final toss. Taste and adjust seasoning if necessary.
Serve immediately with lemon wedges on the side for an extra zesty finish.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 23.7 g | ||
| Protein | 209.1 g | 418% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 734 mg | 56% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 5429 mg | 116% | |
*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.
