Zucchini Linguine with Garlicky Langostinos and Lemon

The holidays are here and the house is trimmed, gifts are wrapped, and the mood is cozy — even if it’s a warm 72°F (22°C) in the Southwest. We love the season and celebrate it with rich, Tasty Low Carb recipes. One of our favorites is zucchini linguine with a seafood sauce. This recipe began years ago as a clam-linguine adaptation and we refined it into a low-carb classic. For a touch of holiday elegance, we now use langostinos and lobster juice with zucchini noodles. Our Zucchini Linguine with Langostinos makes a satisfying centerpiece for any holiday meal and will likely become a favorite!

Ingredients

The star ingredients are zucchini noodles (zoodles) and langostinos. Together they create an elegant seafood pasta that’s perfect for holiday dinners. We often use langostinos in other recipes on our site and the combination with zoodles works beautifully for a low-carb alternative to traditional linguine.

• 7 tablespoons Butter

• 4 tablespoons Extra virgin olive oil

• 1/4 cup Chopped onions

• 1/4 teaspoon Red pepper flakes

• 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

• 1/2 teaspoon Black pepper

• 1 pound Langostinos, pre-cooked

• 1/8 cup Grated Parmesan cheese

To keep this dish low carb, we replace wheat linguine with zucchini noodles. A spiralizer makes quick work of turning zucchini into “zoodles.” We used a pound of frozen, pre-cooked langostinos that were thawed, patted dry, and ready to be finished in the sauce. For a richer, slightly sweet seafood flavor we used lobster juice in place of clam juice — it adds depth and pairs wonderfully with the wine-based sauce. If lobster juice isn’t available, clam juice is an excellent substitute.

We recommend using medium-high heat and cooking the onions and garlic briefly — about 2 minutes each — so they become fragrant without browning. Keep a close eye on the butter to avoid browning it. Adjust red pepper flakes and dried spices to taste; they meld into the butter and wine base to create a bright, scampi-like sauce.

Preparation Tips for Zucchini Linguine with Langostinos

Heat a sauté pan to medium-high. Melt most of the butter with olive oil, then sauté the chopped onions about 2 minutes until slightly softened. Add red pepper flakes and chopped garlic and cook another 2 minutes. Pour in the white wine and lobster (or clam) juice, stir in dried parsley, oregano, and basil, and simmer about 5 minutes to reduce slightly.

Add the spiralized zucchini, season with sea salt and pepper, and cook 5–6 minutes until the zoodles soften but still retain some bite. Toss with a spoonful of butter while cooking. Because the langostinos are pre-cooked, add them at the end and heat through for just a minute or two — you can remove the pan from the heat before stirring them in to avoid overcooking. Finish with grated Parmesan and a sprinkle of fresh parsley.

Zucchini Linguine with Langostinos – A Perfect Holiday Treat!

Garnish with fresh parsley and finish with freshly grated Parmesan. Serve warm and enjoy. A low-carb flatbread is a lovely accompaniment to soak up any remaining sauce, and a chilled, light white wine pairs nicely with the seafood flavors. Make this dish while enjoying holiday music for a festive kitchen experience — it’s truly Tasty Low Carb and perfect for special occasions.