There is something old-fashioned and comforting about a cream sauce. It’s so rare to come across these days in recipes… but I tend to refine almost every sauce I make with cream, something I’ve done since I lived on the German/French border.
Frutti di Mare reminds me of my favourite Italian restaurant, located on the first floor of The Markthalle in Stuttgart.
My version Ketonised with zucchini noodles.
FRUTTI DI MARE {SEAFOOD ZOODLE LINGUINE}
Frutti di Mare reminds me of my favourite Italian restaurant, located on the first floor of The Markthalle in Stuttgart. My version Ketonised with zucchini noodles.
2
servings30
minutesIngredients
200 g frozen Seafood Mix
2 medium Zucchini
2 Garlic Cloves
1 tbsp Butter
1 tbsp chopped Parsley
80 ml Dry White Wine
300 ml Single Cream
1 Vegetable Stock Cube, crumbled
3-4 drops Liquid sweetener (optional)
Salt and Pepper
2 tbsp Oil
1-2 tsp Fresh Lemon
Method
- Defrost seafood overnight.
- Place in a sieve to remove excess water.
- Spiralize the two Zucchini, spread them on a clean tea towel and sprinkle with salt. Cover with a second tea towel.
- In a medium sized saucepan melt the butter on a low heat.
- Add the garlic and fry on a low heat for 5 minutes.
- Add the seafood and parsley and cook for a further 5 minutes. Take the seafood out of the pan and set aside.
- Add the white wein to the pan.
- Add crumbled stock cube, liquid sweetener and the single cream.
- Add lemon juice and salt and pepper to taste. Cover and set aside.
- Roll up the zucchini in the tea towels and gently squeeze out the excess water.
- Fry the zucchini in hot oil for 4-5 minutes, adding salt and pepper.
- Reheat the cream sauce until hot and add the zucchini.
Notes
- MACROS per serving: 6.5g Carbs – 35.1g Fat – 25g Protein – 530 Calories
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