Spicy Keto Seafood Spaghetti
Spicy Keto Seafood Spaghetti
This spicy keto approved courgette spaghetti is rich with aromatic tomato, Italian herb and basil sauce. Plus., it's loaded with omega 3 rich seafood (you can add-in whatever seafood you prefer).
This is a great option for weeknight dinners. It is quick and easy to prepare and cook. Perfect on its own or with a simple green salad. Bon Appétit!
This is a great option for weeknight dinners. It is quick and easy to prepare and cook. Perfect on its own or with a simple green salad. Bon Appétit!
Ingredients
- 200 g mixed cooked seafood
- 2 tbsp extra virgin olive oil
- 1 clove garlic thinly sliced
- 1 tsp dried chili flakes
- 1 tsp mixed Italian herbs
- 1 tsp lemon zest
- 1 large courgette (zucchini) spiralised or peeled into long strips
- 190 g passata
- 120 ml chicken stock
- ¼ medium white onion finely diced
- 5 g fresh basil leaves
Instructions
- Heat a tablespoon of olive oil in a medium pan over a low/medium heat. Add the garlic, onion and chili flakes. Sweat gently until tender then stir in the Italian herbs, cooking for a minute or two until fragrant.
- Add the passata and stock and bring to a boil. Reduce to simmer and tear in the fresh basil leaves. Stir well to combine and simmer for 3-4 minutes to reduce the sauce a little.
- Add the seafood mix and stir well to combine. Continue cooking for a further 3-4 minutes until the seafood is completely cooked and piping hot.
- Whilst the seafood is cooking, heat the remaining olive oil in a pan over a medium heat.
- Add the courgette spaghetti and toss in the oil, cooking briefly for only a minute or two until just tender.
- Tip the courgette into the seafood sauce and stir well to combine, coating the pasta in the sauce.
- Serve immediately.
Nutrition
Calories: 258kcalCarbohydrates: 12gProtein: 20gFat: 16gFiber: 4g
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