Low-Carb Creamy Shrimp Pasta

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 458
Protein 38g
Fat 29g
Carbs 7g
Total Time 20 minutes

Recently my friends at Hilton invited me to check out their Home2 properties in Frisco, TX.  Since I travel often for work, and Home2 allows you to bring outside food and groceries, they asked what type of meals I would – and do – cook when I’m traveling so I eat out less and save money.

Here’s the first recipe in my 2-part series for Home2.

What I love about this pasta recipe…

When I travel, I often try to follow a lower carbohydrate diet.  It’s strictly a personal preference, and while I will indulge if the occasion calls for it, I find that I can manage my weight a bit easier when I’m not scarfing down a ton of carbohydrates.  Again, it’s a slippery slope for me – once the engine is started, I pretty much have to “run out of gas” to stop (well, it’s not that bad but close).

When I reduce carbohydrates I replace them with heart healthy fats to keep me satisfied.  The fats in this dish are avocado and coconut milk.

It’s a pretty minimal recipe that you can tweak to “dress up” or “dress down” even more.  You can make this pasta using only 5 main ingredients; but, I tossed in a few others to show you how easy it is to customize and boost the flavors.


Grocery List

  • Three 21 oz bags Shirataki noodles
  • 1 small ripe avocado
  • 1 lb raw, medium shrimp
  • small serving of dried basil OR 3 lemons
  • 1 head of garlic or minced garlic (optional, but recommended)
  • 1 can (13.66oz) Coconut Milk (or Lite Coconut Milk)
  • 1 bundle spinach
  • 1 small bag reduced-fat parmesan
  • spray olive oil or cooking spray

Low-Carb Creamy Shrimp Pasta


Ingredients for 3 hearty servings:

  • 21 oz (3 bags) Shirataki noodles (also known as Miracle Noodles)
  • 1 small ripe avocado
  • 1 lb raw medium shrimp
  • Seasonings
    • 2 teaspoons dried basil
      • Tip: you can avoid purchasing an entire bottle of a seasoning by purchasing it a la carte in many grocery stores. purchase just enough for your recipe. I spent less than $1 on this dried basil for this recipe.
      • Substitute: lemon zest and freshly squeezed lemon
    • pinch of sea salt & pepper
  • spray olive oil
  • 1 tablespoon minced garlic (or 1 garlic clove) (optional, but recommended)
  • 1 1/3 cup coconut milk (about 60% of the can)
    • Substitute: you can use Lite Coconut Milk for 60% less fat
  • 3 cups raw spinach
  • 1/3 cup reduced fat parmesan
  • Garnish:
    • parmesan
    • cracked pepper
  1. 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.
  2. Mash up a ripe avocado into a bowl.  Set aside.
  3. Set a nonstick skillet on medium heat and spray it with cooking spray (or olive oil).
  4. 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.
  5. 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.
  6. Add the spinach and stir so the spinach wilts and is incorporated into the sauce.
  7. 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.
  8. Season to taste with sea salt and pepper (and/or lemon) and enjoy!

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