Drain Shirataki noodles. Place them in a microwaveable bowl and heat them in the microwave on high for 3 to 4 minutes in order to reduce the slight odor. Allow the noodles to slightly cool, then dump them on a paper towel. Pat the noodles dry.
Tip: cut the noodles into shorter pieces so it’s easier to divide into meal portions.
Mash up a ripe avocado into a bowl. Set aside.
Set a nonstick skillet on medium heat and spray it with cooking spray (or olive oil).
Add shrimp to the skillet. Season with dried basil (or lemon zest/juice) and a pinch of sea salt & pepper. Cook in the skillet for 7 to 9 minutes, until the shrimp is fully cooked. It should look plump and pink. Set the shrimp aside then place the skillet back on the heat.
Spray the skillet again then toss in garlic, if you have it. Lightly sauté and do not burn the garlic. Pour in the coconut milk and bring it to a simmer, then add mashed avocado. Stir quickly and mash down chunks of avocado so you create a creamy sauce.
Add the spinach and stir so the spinach wilts and is incorporated into the sauce.
Add parmesan and stir. Then, add shrimp and the noodles. Toss and fold everything together.
Tip: if the sauce is too thick for you, simply add tablespoons of leftover coconut milk until it’s to your desired consistency.
Season to taste with sea salt and pepper (and/or lemon) and enjoy!