This recipe is a crowd pleaser, and so simple. Using shirataki noodles makes this dish totally guilt free! If you haven’t used shirataki noodles, the preparation may seem a bit different. They come packed in water and “ready to go,” so the package amounts are deceptive. Also, there are virtually no digestible calories in shirataki noodles. They are primarily fiber, so they make a great filler. It takes about four packages of shirataki noodles to equal about one eight-ounce package of quinoa pasta after the liquid has been drained. If you choose quinoa pasta, remember that pasta is a “condiment.” Even though quinoa pasta is gluten free, it is carbohydrate heavy.
SERVES 4
INGREDIENTS:
SHRIMP:
1 pound shrimp, peeled and deveined
1 to 2 teaspoons minced garlic
1 tablespoon minced fresh parsley or 1 teaspoon dried cilantro
1 teaspoon lemon zest
salt and pepper, to taste
1 tablespoon coconut oil
CREAMY NOODLES:
4 packages shirataki noodles, fettuccine-style (Miracle Noodle brand), or 1 8-ounce box quinoa pasta (corn free)
1 tablespoon coconut oil
1 tablespoon minced white onions
2 teaspoons minced garlic
1 tablespoon arrowroot, rice flour, or other gluten-free flour
1⅓ cups full-fat coconut milk (or a little less plain almond milk)
1 to 2 teaspoons lemon zest (as desired)
1 teaspoon salt
pepper, to taste
OPTIONAL INGREDIENT:
1½ tablespoons fresh minced parsley or cilantro
PREPARATION:
1. In large bowl, toss shrimp, garlic, the parsley or cilantro, lemon zest, salt, and pepper. Set aside until ready to sauté.
2. Drain shirataki noodles from solution and boil in medium to large pot of water for about 3 minutes. Leave in water and set aside. If you’re using quinoa pasta, prepare according to instructions. While noodles are boiling, prepare sauce.
3. In medium saucepan, add coconut oil and, over medium heat, sauté onions. Add garlic and continue to sauté 15 seconds.
4. Add arrowroot and whisk 30 seconds to create a light sauce and prevent clumping. To ensure arrowroot doesn’t clump, you can dissolve it ahead of time in a couple of teaspoons of warm water, but don’t make it too thin. While whisking, slowly add coconut milk. Simmer sauce for a couple of minutes over low to medium heat, whisking continuously.
5. Add lemon zest, 1 tablespoon of parsley or cilantro if desired, salt, and pepper. Keep warm on low heat. Set cream sauce aside until you’re ready to toss with the noodles.
6. In large sauté pan, cook marinated shrimp in coconut oil over medium heat, about 30 seconds to one minute on each side (less or more depending on the size of the shrimp), until they are just pink on each side and starting to curl up.
7. Toss the noodles with the cream sauce and divide among four plates. Top with shrimp and garnish with remaining parsley or cilantro, if desired. Serve warm.
NUTRITIONAL INFORMATION PER SERVING FOR SHRIMP: 109.9 calories, 18.0g protein, 0.1g carbohydrates, 0.1g fiber, 0.0g sugar, 4.4g fat, 2.9g saturated fat, 165.0mg cholesterol, 550.6mg sodium
NUTRITIONAL INFORMATION PER SERVING FOR QUINOA NOODLES: 186.2 calories, 2.8g protein, 8.2g carbohydrates, 3.2g fiber, 0.3g sugar, 16.2g fat, 11.9g saturated fat, 0.0mg cholesterol, 53.9mg sodium