Low-Carb Creamy Shrimp Pasta
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.
- 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
- 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!
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