Paleo Spaghetti with Seafood
Dive into the flavors of the ocean with this Paleo Spaghetti with Seafood, a healthy and gluten-free alternative to classic pasta dishes. Featuring tender zucchini noodles (zoodles) as a nutrient-packed base, this recipe is light yet satisfying. Succulent shrimp and scallops are gently cooked to perfection and paired with a vibrant, paleo-friendly tomato sauce infused with garlic, olive oil, and a hint of spice from red pepper flakes. The optional dry white wine adds a sophisticated depth, while a garnish of fresh parsley and a squeeze of lemon brighten every bite. Ready in just 45 minutes, this dish is perfect for weeknight dinners or a special occasion meal. Enjoy restaurant-quality seafood pasta, reimagined for clean eating!
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Recipe Information
Ingredients
- 4 medium zucchini (for noodles)
- 3 tablespoons olive oil
- 4 garlic cloves
- 200 grams shrimps (peeled and deveined)
- 200 grams scallops
- 400 grams canned diced tomatoes (no added sugar)
- 100 milliliters dry white wine (optional, paleo-friendly)
- 3 tablespoons fresh parsley (chopped)
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 lemon (for garnish)
Instructions
Wash and dry the zucchinis. Using a spiralizer, julienne peeler, or mandoline, create zucchini noodles (zoodles). Set aside on a clean towel to absorb excess moisture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Mince the garlic cloves and add them to the skillet, cooking until fragrant, about 1-2 minutes.
Add the shrimp and scallops to the skillet and cook for 3-4 minutes, or until the seafood is just opaque. Remove the seafood from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the canned diced tomatoes (along with their juice), white wine (if using), red pepper flakes, salt, and black pepper. Simmer the sauce for 8-10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Return the cooked shrimp and scallops to the skillet, stirring to coat them in the tomato sauce. Cook for an additional 2 minutes to reheat the seafood.
While the sauce is finishing, heat a separate skillet over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still firm (al dente). Do not overcook, as they will release too much water.
To serve, divide the zucchini noodles among four plates. Top each plate with the seafood and tomato sauce.
Garnish with freshly chopped parsley and a wedge of lemon. Serve immediately and enjoy!
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 3231 mg | 140% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 29.7 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4043 mg | 86% | |
*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.
