Servings: 4 servings
Calories: 350kcal
Ingredients
- 1/2 lb shrimp peeled and deveined
- 1/2 lb scallops
- 1/2 lb mussels cleaned
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 can 14 oz diced tomatoes (no sugar added)
- 1/2 cup dry white wine optional
- 1 tsp red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add the shrimp, scallops, and mussels, and cook for 2-3 minutes until the shrimp turn pink and the mussels open. Remove the seafood and set aside.
- In the same skillet, add garlic and saute until fragrant. Stir in the diced tomatoes, white wine, red pepper flakes, salt, and pepper. Simmer for 10 minutes, until the sauce thickens.
- Add the cooked shrimp, scallops, and mussels back to the skillet, tossing them in the sauce to coat. Cook for another 2-3 minutes, allowing the flavors to meld.
- Garnish with fresh parsley and serve warm, with your favorite keto side, such as zucchini noodles or cauliflower rice.
Notes
Chef's Tip: Pull the seafood out as soon as it's just cooked and add it back at the very end - simmering shrimp, scallops, and mussels in the sauce the whole time turns them rubbery. Keto Swap: none needed - naturally keto.
Nutrition
Calories: 350kcal | Protein: 35g | Fat: 20g | Fiber: 2g
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