Servings: 2 · Prep Time: 4 mins · Cooking Time: 14 mins
Total Time: 18 mins
This spicy low carb courgette spaghetti is rich with an aromatic tomato, Italian herb and basil sauce and loaded with omega 3 rich seafood. This is a great option for weeknight dinners as it is quick and easy to prepare and cook. Perfect on its own or with a simple green salad.
- mixed cooked seafood (200g)
- olive oil (2 tbsp)
- garlic (1 clove thinly sliced)
- dried chilli flakes (1 tsp)
- mixed Italian herbs (1 tsp)
- lemon zest (1 tsp)
- courgette (1 large spiralised or peeled into long strips)
- passata (3/4 cup)
- chicken stock (1/2 cup)
- white onion (1/4 medium finely diced)
- fresh basil leaves (1/4 cup)
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.
Spicy Keto Seafood Spaghetti 1.CR2
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