Low-Carb Tagliolini with White Cuttlefish Ragù, Shrimp, and Roasted Zucchini Cream
Low Carb Tagliolini with White Cuttlefish Ragu, Shrimp, and Roasted Zucchini Cream is an elegant, rich, seafood-based first course that stands out from typical quick sauces.
The roasted zucchini cream adds body to the sauce without using cream, flour, starches, or other high-carb ingredients. The cuttlefish creates a flavorful and delicate white ragu, while the shrimp are added only at the end to keep them tender and juicy.
Finished with bottarga, lemon zest, and extra virgin olive oil, the dish becomes more gastronomic, while remaining fresh and Mediterranean.
This recipe is designed to highlight Low Carb Tagliolini in a complex yet clean and balanced first course, suitable for those looking to reduce carbohydrates without sacrificing a restaurant-quality dish.
👉 For this recipe, you can use our Low Carb Tagliolini, which cooks in 5 minutes.
Why this sauce works with Low Carb Tagliolini
Tagliolini is a thin, delicate pasta format well-suited for creamy yet light sauces.
In this recipe, the condiment has three layers:
- roasted zucchini cream, which provides structure and tenderness;
- white cuttlefish ragu, which intensifies the seafood flavor;
- shrimp and bottarga, which add sweetness, savoriness, and depth.
The result is a complex low-carb sauce, free from abundant tomato, legumes, potatoes, flours, and thickeners.
The creaminess comes from well-cooked zucchini, emulsified with extra virgin olive oil and a small amount of pasta cooking water.
Ingredients for 2 servings
| Ingredient | Quantity |
|---|---|
| Low Carb Tagliolini | 120 g |
| Cleaned cuttlefish | 160 g |
| Peeled shrimp | 120 g |
| Zucchini | 220 g |
| Mugil or tuna bottarga | 8-10 g |
| Garlic | 1 clove |
| Extra virgin olive oil | 30 g total |
| Fresh parsley | 8 g |
| Fresh basil | 4-5 leaves |
| Untreated lemon zest | a little |
| Lemon juice | 5 g |
| Pasta cooking water | q.s. |
| Salt | q.s. |
| Black pepper | q.s. |
| Chili pepper | very little, optional |
Preparation Time
Preparation: 20 minutes
Zucchini cooking: 20-25 minutes
White cuttlefish ragu cooking: 15-18 minutes
Low Carb Tagliolini cooking: 5 minutes
Final creaming: 1 minute
Total time: approximately 45 minutes
How to prepare Low Carb Tagliolini with white cuttlefish ragu and shrimp
1. Prepare the roasted zucchini
Wash the zucchini and cut them into thick rounds or half-moons.
Arrange them on a large baking sheet, without piling them up.
Season them with:
- 10 g of extra virgin olive oil;
- a pinch of salt;
- half a clove of garlic in its skin, if you want a more intense aroma.
Bake in a preheated oven at 200-220°C (390-430°F) for about 20-25 minutes, until the zucchini has lost water and is slightly golden in some spots.
They should not burn. They should dry out, concentrate their flavor, and become more savory.
This step is crucial: roasted zucchini yields a cream that is more intense, less watery, and better suited for binding the tagliolini.
2. Prepare the roasted zucchini cream
Once the zucchini is cooked, remove the garlic.
Blend the zucchini with:
- 5 g of extra virgin olive oil;
- 4-5 basil leaves;
- 5 g of lemon juice;
- a little black pepper;
- 1-2 tablespoons of hot water or pasta cooking water, only if needed.
You should obtain a smooth, soft cream that is not too liquid.
The right consistency is that of a thick sauce, able to coat the tagliolini without slipping off.
Set the cream aside.
3. Prepare the cuttlefish for the white ragu
Cut the cleaned cuttlefish into very small cubes or thin strips.
The finer the cut, the more elegant and well-distributed the ragu will be in the dish.
The cuttlefish should not look like a main course placed on the pasta: it should become part of the sauce.
4. Cook the white cuttlefish ragu
In a large pan, heat 10 g of extra virgin olive oil with half a clove of garlic.
Add the cuttlefish and cook over medium heat for 2-3 minutes, stirring.
Lower the heat slightly, add a little hot water, and cook for 12-15 minutes, until the cuttlefish becomes tender and the liquid concentrates.
If needed, add a little water at a time.
The result should be a moist white ragu, but not watery.
At the end of cooking, remove the garlic and add a little chopped parsley.
5. Add the shrimp only at the end
Cut the shrimp into coarse pieces, leaving some whole for presentation if desired.
Add them to the pan with the cuttlefish only during the last 1-2 minutes.
They should cook just enough to remain tender.
If you overcook them, they will become dry and lose their sweetness.
Turn off the heat and keep the sauce warm.
6. Cook the Low Carb Tagliolini
Bring a pot of generously salted water to a boil.
Cook the Low Carb Tagliolini for 5 minutes.
While cooking, reserve some pasta water: it will be used to adjust the creaminess and finish the dish.
Drain the tagliolini gently.
7. Cream with zucchini and seafood ragu
Transfer the tagliolini to the pan with the white cuttlefish and shrimp ragu.
Add the roasted zucchini cream.
Stir gently for about 1 minute, adding a little pasta water if needed.
The cream should coat the tagliolini, while the cuttlefish and shrimp should remain well distributed.
Do not overcook after adding the cream: the dish should remain soft and vibrant.
8. Finish the dish
Off the heat, add:
- grated bottarga;
- a little lemon zest;
- fresh parsley;
- black pepper;
- a drizzle of raw extra virgin olive oil, if necessary.
Stir briefly or complete directly on the plate.
Bottarga should be used carefully: it should add savoriness and depth, not overpower the shrimp, cuttlefish, and zucchini.
Tips for a better result
Roast the zucchini well
Do not skip this step.
Roasted zucchini is the heart of the recipe. If you boil them or cook them too quickly in a pan, the cream will be more watery and less interesting.
Roasting concentrates the flavor and improves the consistency.
Do not use cream or thickeners
In this recipe, the creaminess comes from the zucchini, extra virgin olive oil, and a little cooking water.
No cream is needed.
No flour is needed.
No starches are needed.
This is precisely what makes the dish cleaner and more consistent with a low-carb diet.
Cook the shrimp minimally
Shrimp should be added at the end.
They should remain soft, sweet, and juicy.
If you cook them with the cuttlefish for the entire time, they will become dry and lose quality.
Use a little bottarga
Bottarga is intense.
Use a small amount and add it off the heat. This way, it retains its aroma and savoriness without becoming overwhelming.
More Mediterranean variation
For an even more Mediterranean version, you can add:
- a few well-rinsed capers;
- fresh wild fennel instead of parsley;
- a few chopped Taggiasca olives.
Use them sparingly: the dish is already rich in flavor due to the cuttlefish, shrimp, and bottarga.
More essential variation
If you want a cleaner version, you can omit the bottarga and only use:
- roasted zucchini cream;
- cuttlefish;
- shrimp;
- lemon;
- parsley;
- extra virgin olive oil.
The dish remains elegant but more delicate.
Why is this a low-carb sauce?
This sauce is designed to be rich, complex, and satisfying without using high-carbohydrate ingredients.
The structure comes from:
- roasted zucchini;
- fish and shellfish;
- extra virgin olive oil;
- aromatic herbs;
- cooking water;
- bottarga.
There are no potatoes, legumes, flours, thickened cream, starches, or sugars.
It is an example of a more gastronomic low-carb cuisine: low carbohydrates, but no compromise on taste.
Frequently Asked Questions
Can I use squid instead of cuttlefish?
Yes. You can use cleaned and finely cut squid.
The result will be slightly different: cuttlefish gives a deeper flavor, while squid remains more delicate.
Can I prepare the zucchini cream in advance?
Yes. You can prepare it a few hours in advance and store it in the refrigerator.
Before using, bring it to room temperature or warm it slightly, adding a little hot water if it has thickened too much.
Can I skip the bottarga?
Yes. Bottarga adds a more gourmet touch, but it is not mandatory.
You can substitute it with lemon zest, fresh parsley, and a good extra virgin olive oil.
Can I use frozen shrimp?
Yes, but they must be thoroughly thawed, patted dry, and added only at the end of cooking.
If they release too much water, the sauce will lose its concentration.
Does the zucchini cream make the dish too sweet?
No, if the zucchini is roasted correctly and balanced with lemon, bottarga, parsley, and seafood stock.
The natural sweetness of the zucchini serves to create balance, not to make the dish sweet.
Which low-carb pasta shape should I use?
Low Carb Tagliolini is the best choice for this recipe because it binds well with the cream and white seafood ragu.
Alternatively, you can also use a short pasta shape like Low Carb Caserecce, if you want a more substantial dish that holds the sauce better.
Conclusion
Low Carb Tagliolini with White Cuttlefish Ragu, Shrimp, and Roasted Zucchini Cream is an elegant, complex, and very Mediterranean first course.
The zucchini cream adds body without being heavy.
The cuttlefish builds depth.
The shrimp bring sweetness.
The bottarga finishes the dish with an intense and savory note.
This recipe is designed to demonstrate that low-carb pasta can be used in sophisticated cuisine, not just in simple or diet-focused preparations.
Low in carbs, rich in texture and true flavor.
For more Low Carb recipes, visit our Blog.
To learn more about cooking times, shapes, and practical tips, read the guide: Low-carb pasta: what it is, how to cook it, and how to choose the right one.