Whole30 Spaghetti with Seafood
Dive into a bowl of bold, savory flavors with this Whole30 Spaghetti with Seafood! This nutrient-packed recipe swaps traditional pasta for zucchini noodles, providing a light and healthy base for a luscious, homemade marinara sauce. Bursting with aromatics like garlic, onion, and a blend of oregano and basil, the sauce perfectly complements tender shrimp, scallops, and briny clams—cooked to perfection for a seafood medley that’s as fresh as it is satisfying. A squeeze of lemon juice brightens the dish, while a touch of red pepper flakes adds just the right amount of heat. This low-carb, dairy-free, and gluten-free recipe comes together in under an hour, making it the perfect choice for a flavorful weeknight dinner or an impressive meal to share. Garnish with parsley for an elegant finishing touch and enjoy a comforting, Whole30-compliant twist on classic spaghetti.
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Recipe Information
Ingredients
- 4 large zucchini
- 3 tablespoons olive oil
- 3 minced garlic cloves
- 1 medium, diced onion
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red pepper flakes
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 0.5 pound, peeled and deveined shrimp
- 0.5 pound scallops
- 0.5 pound, cleaned clams
- 2 tablespoons, chopped (optional for garnish) parsley
- 1 tablespoon lemon juice
Instructions
Using a spiralizer or julienne peeler, create zucchini noodles from the 4 large zucchinis. Set them aside on a paper towel to remove excess moisture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté for 3–5 minutes until the onion becomes translucent.
Pour the crushed tomatoes and tomato paste into the skillet. Stir well to combine, then add dried oregano, dried basil, red pepper flakes, sea salt, and black pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
While the sauce simmers, heat the remaining 1 tablespoon olive oil in another large skillet over medium-high heat. Add the shrimp, scallops, and clams. Cook for 5–7 minutes until the shrimp turns pink, the scallops are golden brown, and the clams open. Discard any unopened clams.
Add the cooked seafood and any juices to the tomato sauce. Stir in the lemon juice and allow the flavors to meld together by simmering for another 5 minutes.
In a separate skillet or large pot, quickly sauté the zucchini noodles over medium heat for 2–3 minutes until just tender but still firm (al dente). Do not overcook.
Plate the zucchini noodles and top each portion with the seafood marinara sauce. Garnish with chopped parsley if desired.
Serve immediately and enjoy your Whole30 Seafood Spaghetti!
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 13856 mg | 602% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 104.5 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 646 mg | 50% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5561 mg | 118% | |
*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.
