Seafood Bacon Sauce with Zucchini Noodles

It’s been a busy spring, but what else is new? When I get really busy, it helps to have a few go-to recipes with ingredients that always keep on hand and which don’t sacrifice when it comes to flavor. This Seafood Bacon Sauce with Zucchini Noodles definitely meets those requirements.

In my freezer I can usually find some kind of frozen seafood, a few packages of bacon, and lots of homemade bone broth. In my pantry there will certainly be onions, lemons, and spices. By just picking up fresh parsley and a few spring/summer zucchinis are the farmer’s market, I have everything I need to make this nutritious and decadent dish!

Seafood Bacon Sauce with Zucchini Noodles

Savory, smoky, a little spicy, and full of protein, this paleo “pasta” will certainly not disappoint. The smart combination of flavors and incredibly short amount of time it takes for the seafood bacon sauce to come together will ensure that this dish becomes part of your regular weeknight rotation.


6 strips bacon

½ small onion

1 bag mixed seafood medley (mine is a mix of shrimp, scallops, and calamari from the freezer section at Trader Joe’s!), thawed

½ cup bone broth



Red pepper flakes

3 large zucchini, spiralized (or julienned very thinly!)

1 lemon

Fresh parsley


Dice onion and set aside. Dice bacon and fry until crispy in a skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes. Cut open a corner of seafood medley bag and drain water into kitchen sink. Add seafood to skillet with bacon and onions and let it brown for about 2 minutes. Add bone broth to skillet and bring it to a boil for about 3 minutes, or until seafood is cooked through. The seafood will start to cook directly in the bacon fat as it caramelizes on the outside, and finish cooking through in the boiling bone broth. Remove seafood bacon sauce to a bowl while zucchini noodles cook.

In the same skillet you cooked the sauce in, cook your zucchini noodles over medium heat until soft, about 3 minutes. The skillet should have plenty of residual grease from the bacon, but feel free to add a bit of olive oil or grass fed butter to the bottom of your pan to ensure the noodles do not stick. When the noodles are cooked, remove pan from heat and add the seafood bacon sauce, lemon juice, and fresh parsley. Toss everything together with a pair of tongs and serve on rimmed dinner plates to keep all the juices contained. Serves about 3!