“I’m trying to eat healthy. I guess this means no more pasta for me.” A phrase I encounter constantly from my clients!
“NOT the case,” I say to their surprise.
I have healthy alternatives for most foods, and pasta is certainly one of those. So for those of you pasta lovers out there (who are working to add more clean, whole-foods to your diet), fear not – you do not have to say goodbye to your beloved pasta.
I trust this recipe will be a new go-to of yours. It’s a favorite of my husband, who, like many, adores pasta. He’s also a fan of recipes that do not keep me in the kitchen for hours. This is one of those – it’s as easy as they get!
Enjoy this Italian favorite.
Shrimp Scampi
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Serves: 3
Ingredients
- 1 bag kelp noodles
- 1 tablespoon baking soda
- 3 tablespoons unsalted butter (or ghee for dairy free)
- 2 1/2 tablespoons avocado oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves (reserve a small handful for garnish)
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/8 teaspoon red pepper flakes
Instructions
- Soak the kelp noodles and baking soda in a medium size bowl.
- In a large (12-inch), heavy-bottomed pan, melt the butter and avocado oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, garlic burns easily! Add the shrimp, 1 1/2 teaspoons of sea salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
- Remove from the heat, add the tomatoes, parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
- Drain the kelp noodles, cut them as desired (the noodles will be very long if you do not cut them some). Add them to the pan with the shrimp and sauce, toss well, and serve. Garnish with fresh parsley and black pepper.
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