Whole30 Seafood Pasta
Dive into the flavors of the sea with this vibrant and healthy Whole30 Seafood Pasta recipe! Featuring tender shrimp, succulent sea scallops, and juicy cherry tomatoes, this dish is made extra wholesome with zucchini noodles as a nutritious and gluten-free alternative to traditional pasta. Lightly sautéed with garlic and olive oil, and elevated with a bright squeeze of fresh lemon juice and a sprinkle of red pepper flakes, this recipe delivers bold flavors with every bite. Ready in just 40 minutes, it's perfect for busy weeknights or weekend indulgence while adhering to Whole30 guidelines. Garnished with fresh parsley, this seafood pasta is a colorful, low-carb delight that’s sure to impress family and friends.
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Recipe Information
Ingredients
- 4 large zucchini
- 4 tablespoons olive oil
- 4 garlic cloves
- 1 pound shrimp (peeled and deveined)
- 0.5 pound sea scallops
- 1 cup cherry tomatoes
- 1 large lemon
- 0.25 cup fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Start by preparing the zucchini noodles. Wash the zucchini and use a spiralizer to create noodles. Set aside.
Mince the garlic cloves and set them aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the shrimp and scallops to the skillet and cook for about 3-5 minutes, or until they are opaque and cooked through. Remove the shrimp and scallops and set them aside on a plate.
In the same skillet, add the remaining 2 tablespoons of olive oil and increase the heat to medium-high.
Add the spiralized zucchini noodles to the skillet and sauté for about 2-3 minutes, until they begin to soften.
Halve the cherry tomatoes and add them to the skillet with the zucchini noodles.
Squeeze the juice from the lemon over the zucchini noodles and tomatoes, and continue to cook for an additional 2 minutes.
Return the cooked shrimp and scallops to the skillet and toss everything to combine.
Season the dish with salt, black pepper, and red pepper flakes. Adjust the seasoning to taste.
Chop the fresh parsley and sprinkle over the pasta just before serving.
Serve immediately while hot for the best texture and flavor balance.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 14265 mg | 620% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 75.3 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 439 mg | 34% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4723 mg | 100% | |
*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.
