The holidays are here: the house is decorated, gifts are wrapped and the kitchen fills with festive aromas. For us, the season means comforting, low-carb dishes — like our favorite, zucchini linguine with a seafood sauce. Years ago we adapted a classic clam linguine into a low-carb staple. To add a little holiday elegance we now make it with langostinos, lobster juice and zucchini noodles. Our Zucchini Linguine with Langostinos is a flavorful, refined dish that’s perfect for holiday menus and sure to become a favorite.
Ingredients
The stars of this recipe are zucchini noodles (“zoodles”) and langostinos. Together they create an elegant presentation ideal for a seafood pasta-style plate. If you enjoy spiralized vegetables, a hand spiralizer makes quick work of turning zucchini into light, low-carb linguine. We used a pound of pre-cooked langostinos that were briefly thawed and patted dry before assembling the dish. For the sauce we use lobster juice (or clam juice if you prefer), white wine, butter, olive oil, garlic and a blend of dried herbs and red pepper flakes.
We substituted zucchini noodles for wheat linguine to keep the dish low carb. A spiralizer makes this quick and easy, producing a generous serving of healthy “zoodles.” The langostinos we used were pre-cooked and only required a short time in the sauce to heat through. For extra depth we recommend lobster juice (we used a premium Bar Harbor lobster juice), but good clam juice works well too—either option yields a delicious, briny base for the sauce.
If you can’t find lobster juice locally, many specialty food retailers and online stores carry it. You can substitute clam juice if preferred, and you can also swap minced clams for langostinos if you want a more traditional linguine-alle-vongole style. Both versions are excellent; lobster juice brings a slightly sweeter, more lobster-forward flavor.
Preparation Tips for Zucchini Linguine with Langostinos
The sauce is simple but packed with flavor: butter, olive oil, chopped garlic, a little onion, dried herbs, red pepper flakes, white wine and lobster (or clam) juice. Cook onions and garlic briefly—about two minutes each—over medium-high heat so they soften without browning. Keep the heat high enough to develop flavor but low enough to avoid burning the butter. The dried spices infuse the butter and wine base, giving the sauce depth and an almost scampi-like brightness from the wine.
Zucchini noodles need just 5–6 minutes to soften; taste them to reach your desired al dente texture. Because the langostinos are pre-cooked, add them at the end and warm them for about two minutes in the sauce—ideally off the heat so they don’t overcook. Finish with freshly grated Parmesan and a sprinkle of fresh parsley for color.
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Zucchini Linguine with Langostinos – A Perfect Holiday Treat!
Garnish with fresh parsley and be sure to finish with freshly grated Parmesan. Serve warm, with a lightly chilled white wine if you like. A piece of low-carb flatbread is wonderful for mopping up the remaining sauce. We enjoyed holiday music while cooking this — the flavors and presentation made for a memorable, festive meal. This recipe is truly Tasty Low Carb!
Zucchini Linguine with Langostinos
Zucchini Linguine with Langostinos is a keto twist on classic linguine with clam sauce using langostinos and zucchini noodles. The wine-based sauce is bright and delicious.
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Ingredients
- 7 tablespoons Butter
- 4 tablespoons Extra virgin olive oil
- 1/4 cup Onions, chopped
- 1/4 teaspoon Red pepper flakes (adjust to taste)
- 4 cloves Garlic, chopped
- 1/3 cup White wine
- 8 ounces Lobster juice (or clam juice)
- 2 teaspoons Dried parsley
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 3 medium Zucchini, spiralized
- 1/2 teaspoon Sea salt, to taste
- 1/2 teaspoon Black pepper, to taste
- 1 pound Langostinos, pre-cooked
- 1/8 cup Parmesan cheese, grated
Instructions
- Heat a sauté pan to medium-high and melt 6 tablespoons of the butter with the olive oil.
- Add the chopped onions and cook 2 minutes until slightly softened. Add red pepper flakes and garlic and sauté another 2 minutes.
- Pour in the white wine and lobster (or clam) juice, add parsley, oregano and basil, and cook about 5 minutes until the liquid reduces slightly.
- Add the zucchini noodles and season with salt and pepper. Cook 5–6 minutes until softened, tossing with 1 tablespoon butter while cooking.
- Stir in the pre-cooked langostinos off the heat and let them warm for about 2 minutes. Top with fresh parsley and grated Parmesan and serve immediately.
Chef’s Notes
- You can substitute minced clams and clam juice for langostinos and lobster juice to make a more traditional linguine with clam sauce.
Nutrition Facts (per serving)
- Calories: 472.3 kcal
- Fat: 35.3 g
- Saturated Fat: 15.2 g
- Cholesterol: 196.5 mg
- Sodium: 1128.4 mg
- Carbohydrates: 9.1 g
- Fiber: 2.4 g
- Protein: 20.9 g
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