Low-Carb Tagliolini with White Cuttlefish Ragù, Shrimp, and Roasted Zucchini Cream
Low-Carb Tagliolini with White Cuttlefish Ragù, Shrimp, and Roasted Zucchini Cream is an elegant, creamy, and very Mediterranean seafood first course.
In this recipe, the oven-roasted zucchini cream gives body to the sauce without using cream, flour, or starches. The cuttlefish creates a flavorful and rich white ragù, while the shrimp are added only at the end, keeping them soft and juicy.
The finish with bottarga, lemon zest, and extra virgin olive oil makes the dish more gastronomic, keeping it fresh and clean. A recipe to prove that low-carb pasta can also be incorporated into a more refined cuisine.
👉 For this recipe, you can use our Low-Carb Tagliolini.
Ingredients for 2 servings
| Ingredient | Quantity |
|---|---|
| Low-Carb Tagliolini | 120 g |
| Cleaned Cuttlefish | 160 g |
| Peeled Shrimp | 120 g |
| Zucchini | 220 g |
| Mullet or Tuna Bottarga | 8 g |
| Extra Virgin Olive Oil | 30 g |
| Garlic | 1 small clove, about 3 g |
| Fresh Parsley | 8 g |
| Fresh Basil | 4-5 leaves, about 3 g |
| Lemon Juice | 5 g |
| Untreated Lemon Zest | about 1 g |
| Hot Water or Pasta Water | to taste |
| Salt | to taste |
| Black Pepper | to taste |
| Chili Pepper | very little, optional |
⏱ Preparation Time
Preparation: 20 minutes
Roasting zucchini in the oven: 20-25 minutes
Cooking white cuttlefish ragù: 15-18 minutes
Cooking Low-Carb Tagliolini: 8 minutes
Final stirring: 1 minute
Total time: approximately 45 minutes
Servings: 2
How to prepare Low-Carb Tagliolini with white cuttlefish ragù and shrimp
1. Roast the zucchini in the ovenWash the zucchini and cut them into thick rounds or half-moons. Arrange them on a large baking sheet, season with 10 g of extra virgin olive oil, a pinch of salt, and half a clove of unpeeled garlic. Bake in the oven at 200-220°C (390-425°F) for approximately 20-25 minutes, until they lose water and are slightly golden. They should dry out and become concentrated, not burn. 2. Prepare the zucchini creamOnce the zucchini are cooked, remove the garlic. Blend them with 5 g of extra virgin olive oil, fresh basil, 5 g of lemon juice, a little black pepper, and 1-2 tablespoons of hot water if needed. You should obtain a smooth, soft, and not too liquid cream. Set aside. 3. Prepare the cuttlefish and cook the ragùCut the cuttlefish into very small cubes or thin strips. In a large pan, heat 10 g of oil with the remaining half clove of garlic. Add the cuttlefish and cook over medium heat for 2-3 minutes, then lower the heat and continue cooking for 12-15 minutes, adding a little hot water at a time. At the end of cooking, remove the garlic and add some of the chopped parsley. |
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4. Add the shrimpCut the shrimp into coarse pieces (leaving some whole for presentation). Add them to the pan with the cuttlefish only during the last 1-2 minutes: they should cook just enough to remain soft and sweet. Turn off the heat and keep the sauce warm.
5. Cook the Tagliolini and stir in the sauceCook the Low-Carb Tagliolini in plenty of salted water for 8 minutes. Reserve some of the pasta water. Drain the Tagliolini and transfer them to the pan with the ragù. Add the roasted zucchini cream and stir gently for about 1 minute, adding a little pasta water if needed.
6. Finish the dishOff the heat, add grated bottarga, a little lemon zest, fresh parsley, black pepper, and the remaining 5 g of extra virgin olive oil raw. Bottarga should be added carefully: it should provide saltiness and depth, not overpower the shrimp, cuttlefish, and zucchini. |
💡 Chef's Tips
The zucchini should be roasted in the oven, not boiled: if cooked too quickly in a pan, the cream will be more watery and less interesting. The cuttlefish should be cut finely to truly become a white ragù. The shrimp should only be added at the end to remain soft and sweet. Do not use cream, flour, or thickeners: the creaminess comes from roasted zucchini, extra virgin olive oil, and a little pasta water. Bottarga is intense: use sparingly and add it off the heat. Lemon zest should add fragrance, not overpower the taste of the sea.
⚠️ Low Carb Alert
This recipe avoids potatoes, legumes, flours, starches, cream, béchamel, and thickeners. The zucchini are roasted to reduce water and concentrate the flavor. Bottarga is very salty: be careful not to overdo the salt. If using frozen shrimp, thaw them well and dry them before adding them to the sauce.
Nutritional Values — Complete Dish
Estimated values considering a final cooked dish weight of approximately 650 g.
| Average Nutritional Values | Per 100 g |
|---|---|
| Energy | 126 kcal / 528 kJ |
| Fats | 5.4 g |
| of which saturated | 0.9 g |
| Carbohydrates | 1.7 g |
| of which sugars | 0.5 g |
| Fiber | 11.5 g |
| Protein | 11.6 g |
| Salt | 0.65 g |
Nutritional Note
The nutritional values are an estimate calculated for the complete recipe (120 g dry tagliolini, 160 g cuttlefish, 120 g shrimp, 220 g zucchini, 8 g bottarga, 30 g oil, 8 g parsley, 3 g basil, 3 g garlic, 5 g lemon juice, 1 g lemon zest, about 2 g salt) with a final cooked weight of approximately 650 g. Values may vary based on the cuttlefish used, the size of the shrimp, the amount of water retained by the zucchini, and the chosen bottarga.
To learn more
For other Low Carb recipes, visit our Blog.
To learn more about cooking times, pasta shapes, and practical tips, read the guide: Low carb pasta: what it is, how to cook it, and how to choose the right one.