Seafood With Courgette Spaghetti

Shellfish is a great alternative source of protein if you aren’t a fan of flaky fish, but are keen to improve your diet and consume more foods which are high in omegas but low in calories and saturated fat.

This dish takes about 20 mins to make and you can swap out the shellfish with any other seafood of your liking.

Serves x2 / calories = 182 cals

Macros:

  • FAT – 4g
  • CARBS – 19g
  • PROTEIN – 22g

Ingredients:

  • 225g mixed shellfish, cooked.
  • 400g courgettes, spiralised
  • 1 sml red onion, finely chopped
  • 400g chopped toms
  • 1 tbsp greek yogurt
  • 1 red chilli, chopped
  • 1 wedge lemon
  • 1 tbsp grated ginger
  • 1 clove garlic, crushed
  • 1 tsp lucy bee coconut oil

How to prepare:

  1. Heat the coconut oil in a large flat pan and cook the red onion for 3 minutes until softened before adding the garlic, ginger and chilli for another 2 mins stirring continuously.
  2. Add the tin of chopped tomatoes, reduce the heat, season with salt and pepper and allow to simmer for 10-15 mins until the sauce has reduced to a thicker consistency.
  3. Once you are happy with the thickness of the sauce, stir in your seafood mix and allow to heat through for no longer than 5 mins to avoid the fish going rubbery.
  4. Sautee your spiralised courgette in a large wok with some oil, it will only need 2-3 mins. Drain any excess water which has been released from the courgette, squeeze over some lemon and season.
  5. Before serving, stir in 1 tbsp of yogurt with the seafood sauce if desired, then spoon the seafood mix over the courgette spaghetti.

Screenshot 2016-01-18 11.34.20

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