{"id":181648,"title":"Rutabaga Tagliatelle with Shrimp and Roasted Garlic","modified":"2026-10-03T07:47:29+02:00","plain":"Rutabaga tagliatelle saut\u00e9ed with roasted garlic and butter, served with shrimp, without wheat pasta or cream.\n\n\n\nIn the pan, the rutabaga ribbons curl into broad golden swirls, coated in a mellow roasted garlic pur\u00e9e, just-melted butter and the gentle warmth of paprika. The shrimp add a briny note. This dish serves two as a starter or light lunch. The tagliatelle are rutabaga ribbons that replace wheat pasta, with no cream. Allow 45 minutes to roast the garlic at 200 \u00b0C, then about 10 minutes in the pan, for a total of 55 minutes. One to file alongside my keto breads and pasta.\n\n\n\nWhat is rutabaga tagliatelle?\n\n\n\nEven ribbons cut from rutabaga, saut\u00e9ed in a generous splash of mild-flavored oil. It all comes down to texture: tender but still slightly firm to the bite, with a vegetable flavor somewhere between mild cabbage and cooked turnip. An even thickness and fairly high heat soften them without letting them release too much water. The dish is built around 200 g of ribbons, 200 g of shrimp, a whole head of garlic, paprika, black pepper, salt, oil and butter.\n\n\n\nSlice off the tops of the cloves before roasting the head of garlic at 200 \u00b0C for 45 minutes: inside its skin, the garlic loses its raw pungency and becomes a soft, almost caramelized paste that blends with the pan juices into a mellow coating, in the spirit of Chinese garlic noodles. Take care not to overcook the shrimp: if raw, add them after the ribbons have cooked for 2 minutes, then cook for 4 minutes more; if already cooked, add them after 4 minutes and warm through for just 2 minutes. Add the butter at the end, letting it just melt, to give the dish a sheen and mellow the paprika.\n\n\n\nAnother recipe in the same vein: Keto rolls with almond flour and flaxseeds.\n\n\n\nBackground and approach\n\n\n\nThis recipe suits ketogenic and low-carb cooking, with rutabaga ribbons replacing wheat pasta. Long associated with fall and winter dishes, rutabaga becomes sweeter when saut\u00e9ed. You can find it at greengrocers and markets during the colder months; ready-to-use ribbons are less common, but a peeled rutabaga can be sliced with a wide vegetable peeler. For other low-carb bases, konjac noodles are another source of inspiration. The method is simple: the ribbons go straight into the pan, and the coating relies on oil, roasted garlic and butter.\n\n\n\nThe main ingredients\n\n\n\n200 g of rutabaga ribbons form the base, cut to an even thickness so they cook uniformly without becoming watery. 200 g of shrimp provide protein and a briny flavor, needing only a brief cooking time: if raw, add after 2 minutes and cook for 4 more; if already cooked, add after 4 minutes and warm through for 2. A head of garlic, with the tops of the cloves sliced off and roasted at 200 \u00b0C for 45 minutes, becomes a mellow pur\u00e9e; for a bolder garlic flavor, also consider fried garlic.\n\n\n\nOn a related note: Stir-fried kelp noodles with bok choy.\n\n\n\nA teaspoon of ground paprika adds a brick-red hue and gentle warmth, a touch of black pepper lifts the richness of the garlic and butter, and a pinch of salt brings out the sweetness of the rutabaga and balances the shrimp. Two knobs of butter added at the end coat the ribbons and give them a sheen without browning. Use avocado oil, mild olive oil or high-oleic sunflower oil to drizzle over the garlic before roasting and to sear the ribbons in the pan.\n\n\n\nCooking cues, serving and carbs\n\n\n\nThe best cues are in the pan: the ribbons soften without falling apart, the shrimp stay tender, and the roasted garlic squeezes out of the cloves as a paste. Do not overcrowd the pan with rutabaga, as the moisture will not evaporate properly and the vegetable will cook in its own juices. Drain thawed shrimp well to avoid diluting the coating, preferably thawing them in the refrigerator; check the packaging to see whether they are raw or already cooked. For another simple recipe, see salt and pepper shrimp.\n\n\n\nFor a change: Flaxseed wraps.\n\n\n\nServe immediately, dividing the ribbons and shrimp between plates and spooning over the garlic-butter mixture left in the pan. Shrimp do not take well to repeated reheating, and the ribbons continue to soften. A simply dressed green salad works very well, while a Japanese cabbage salad adds crunch. Promptly refrigerate leftovers in an airtight container, then reheat gently in a pan with a small splash of water if the coating has thickened. According to the recipe, one serving provides 6 g of net carbs, rising to 15 g if a large head of garlic is used and eaten in full.\n\n\n\nExplore all my keto recipes.\n\n\n\n\n\n\tRutabaga Tagliatelle with Shrimp and Roasted Garlic (Keto)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g rutabaga tagliatelle200 g shrimp1 head garlic1 teaspoon paprika1 pinch black pepper1 pinch salt (Celtic sea salt or Himalayan pink salt)2 knobs grass-fed butteravocado oil, mild olive oil or high-oleic sunflower oil (for drizzling over the garlic and for cooking)\t\n\t\n\t\tRoast the GarlicPreheat the oven to 200 degrees.Remove the outer skins from a head of garlic, but leave the base intact and make sure all the cloves remain intact (including their individual skins). Then cut a small slice off the top of each clove.Drizzle with mild olive oil and sprinkle with salt. Wrap in aluminum foil and place in the oven for 45 minutes.Let cool slightly before removing the head from the aluminum foil. Then simply squeeze the cloves to push the garlic out through the top.Shrimp and TagliatelleThaw frozen shrimp or let fresh shrimp come to room temperature.Saut\u00e9 the tagliatelle over medium-high heat in a generous splash of mild olive oil. Season with the paprika, black pepper and salt.For raw (gray) shrimp: add them after about two minutes. Saut\u00e9 them with the tagliatelle for about four more minutes. For precooked (pink) shrimp, add them only after about four minutes and saut\u00e9 for just two more minutes; they only need to be warmed through.Squeeze the garlic out of the cloves and saut\u00e9 it with the rest for another minute or so. Add the butter at the end and let it melt briefly.\t\n\t\n\t\tEquipment: oven, aluminum foil, small sharp knife, small PFAS-free frying pan, spatula.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=181648"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181648\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/178788"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=181648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=181648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=181648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}