The Holidays are here and the house is decorated, the presents are purchased, and the fireplace is roaring, even though it is 72 degrees (22 degrees Celsius) here in the Southwest! Okay, so we exaggerate a little bit. But, we do love the Holiday season and for us it means delicious Tasty Low Carb recipes. One of our favorites is zucchini linguine with clam sauce. This was a recipe from many years ago that we modified to become a classic in our low-carb kitchen. In honor of the Holidays, we decided to add a bit more elegance and make it with langostinos, lobster juice, and zucchini noodles. Our Zucchini Linguine with Langostinos will add a hearty dish to your Holiday meal planning and assuredly become one of your favorites!
The two key ingredients are Zucchini noodles, or “Zoodles,” if you prefer, and Langostinos! We use these often and have a number of delicious recipes in prior posts on our site (Langostinos in Sherry Cream Sauce, Langostino Cobb Salad, Zucchini Noodles with Bolognese Sauce, and Zucchini Noodle Alfredo with Garlic Shrimp). Together they make a beautiful presentation and are perfect for this seafood pasta dish. We love this combination for an elegant holiday dinner!
To make this traditional pasta recipe low carb we substituted Zucchini noodles for wheat based linguine. The Spiralizer works its magic and, before you can snap your fingers, you have a plate full of healthy low-carb “Zoodles.” We had a pound of frozen langostinos that just needed a quick thaw. After a pat dry to remove excess water, we were ready to assemble a mouth-watering seafood treat. The langostinos are pre-cooked.
A twist on our classic recipe (where we use chopped clams and clam juice) is lobster juice! We were browsing the aisles at Whole Foods and looking for a small bottle of clam juice when we spotted an 8 ounce bottle of Premium Bar Harbor Lobster Juice. It claims to offer “Fresh off the Docks” flavor and they are absolutely right – delicious! It is all natural, with no MSG, Non-GMO, and hand-filtered. They use only certified Maine lobsters.
If you are not near a Whole Foods, you can click the link above an order it for less than $ 4 (US) direct from Amazon. We cannot wait to use this lobster juice in other recipes. A low-carb lobster bisque would be another super Holiday dish. If you prefer, you can always substitute clam juice. You can then make the same recipe with minced clams instead of langostinos. It will be perfect either way, but we do encourage you to try the lobster juice.
Cooking Tips for Zucchini Linguine with Langostinos
We use lots of butter, olive oil, chopped garlic and an assortment of dried spices mixed with white wine and lobster juice. You will have a tasty sauce for your zucchini linguine noodles.
We recommend using medium-high heat for this recipe and stress that the onions and garlic need only cook for 2 minutes each to add the right flavor. You need to avoid burning or browning the butter. You can adjust the amount of red pepper flakes to your taste. The same holds true for the dried spices. It is amazing how much taste they add to this dish. They infuse well into the butter base. The wine gives the dish a fruity zest, almost like a shrimp scampi flavor.
The zucchini linguine noodles will need 5 or 6 minutes to soften. Just like with wheat pasta, taste them during the process to achieve the correct choice of “al dente” you desire. The langostinos are pre-cooked so just add them at the end for 2 minutes to heat through in the sauce. In fact, you can actually remove the pan from the heat when you add the langostinos so you do not overcook them.
You can garnish with fresh parsley, but fresh grated parmesan is a must to finish the dish! Serve it warm and enjoy. You might also consider having some low-carb flatbread to dunk in the leftover sauce. A lightly chilled white wine completes this Holiday meal. Tonight, we also enjoyed some Holiday music while we prepared this dish and the delicious flavors of our Zucchini Linguine with Langostinos made for a perfect Holiday pasta! This one is really Tasty Low Carb!
Zucchini Linguine with Langostinos
A low-carb twist on a classic linguine with clam sauce using langostinos and zucchini noodles!
- 7 tablespoons Butter
- 4 tablespoons Olive Oil extra virgin
- 1/4 cup Onions chopped
- 1/4 teaspoon Red pepper flakes
- 4 cloves Garlic chopped
- 1/3 cup White wine
- 8 ounces Lobster juice
- 2 teaspoons Dried parsley
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 3 medium Zucchini spiralized
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Pepper
- 1 pound Langostinos pre-cooked
- 1/8 cup Parmesan cheese grated
Heat a sauté pan to medium high and melt 6 tablespoons of the butter and the olive oil.
Add the chopped onions and cook for 2 minutes until slightly softened, Then add the red pepper flakes and the garlic and sauté for an additional 2 minutes.
Pour the white wine and lobster juice into the pan with the parsley, oregano, and basil and cook for 5 minutes until it starts to reduce.
Add the zucchini noodles, and salt and pepper to taste. Cook for 5-6 minutes until softened. While cooking, toss with 1 tablespoon of butter.
Add the pre-cooked langostinos and cook for an additional 2 minutes off the burner. Stir to combine. Top with fresh parsley and parmesan cheese and serve hot.
You can substitute minced clams and clam juice for the langostinos and lobster juice for a classic linguine with clam sauce recipe.