Low Carb Squid Ink Pasta
Dive into the delightful sophistication of our Low Carb Squid Ink Pasta, a gluten-free twist on a gourmet classic! Crafted with a blend of almond and coconut flour, this homemade pasta gets its striking black hue from nutrient-rich squid ink, delivering both visual drama and a subtle briny flavor. Paired with tender shrimp, juicy cherry tomatoes, and a touch of white wine in a light, garlicky sauce, this dish is low-carb indulgence at its finest. Perfect for an elegant dinner or a special occasion, it’s quick to prepare, taking just 45 minutes from start to finish. Garnish with fresh parsley for a burst of color, and savor this restaurant-quality meal that’s as healthy as it is delicious. Ideal for seafood lovers and low-carb enthusiasts alike, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoon Xanthan gum
- 2 tablespoons Squid ink
- 3 large Eggs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 3 Garlic cloves (minced)
- 2 tablespoons Olive oil (for sauce)
- 1 cup Cherry tomatoes (halved)
- 0.5 pound Shrimp (peeled and deveined)
- 0.25 cup White wine
- 0.25 teaspoon Crushed red pepper flakes
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt.
Add the eggs, olive oil, and squid ink to the dry ingredients. Mix thoroughly to form a dough.
Knead the dough on a clean surface for 2-3 minutes until smooth. If the dough is too sticky, add a small amount of almond flour.
Wrap the dough in plastic wrap and refrigerate for 20 minutes.
After resting, roll the dough out between two sheets of parchment paper until thin. Use a knife or pasta cutter to slice the dough into thin strips resembling pasta.
Bring a pot of salted water to a gentle boil. Cook the pasta for 2-3 minutes. Drain immediately and set aside.
For the sauce, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add cherry tomatoes and cook until softened, about 3 minutes.
Stir in the shrimp and cook until pink and opaque, about 3 minutes.
Deglaze the pan with white wine and let it simmer for 2 minutes. Add crushed red pepper flakes and season with salt to taste.
Toss the cooked squid ink pasta into the skillet with the sauce, ensuring the pasta is well coated.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 1899 mg | 83% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 12.7 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 523 mg | 40% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1425 mg | 30% | |
*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.
