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4.67 from 3 votes
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!
Prep Time4 mins
Cook Time14 mins
Total Time18 mins
Course: Main Course
Cuisine: Italian
Keyword: seafood, spaghetti, spicy
Servings: 2 people
Calories: 258kcal


  • 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


  • 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.


Calories: 258kcal | Carbohydrates: 12g | Protein: 20g | Fat: 16g | Fiber: 4g

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