Shrimp pasta in cream sauce with artichokes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 package Shirataki noodles(2 servings) 0.5 package silken tofu, firm.5 tsp better than bouillon1 tbsp Olive Oil.5 tsp hot pepper flakes3 cloves Garlic, thinly sliced or chopped8 oz Shrimp, raw, tails removed1 can Artichoke Hearts2 large Scallions
Brine shrimp in 1 cup water and 2 tbsp each of sugar and salt for 15 minutes (optional) - adds minimal sodium and sugar but ups the flavor exponentially.
Drain and rinse artichoke hearts. Chop scallions and garlic. Use stick blender to smooth tofu and boullion to thick creamy consistency. Rinse shiratake noodles*.
Heat non-stick skillet over medium heat and set small pot of water to boil.
Heat olive oil. Add hot pepper flakes, then garlic. wait 30 seconds and add shrimp. Cook two minutes and add artichoke hearts. Heat through (about 2 minutes). Add tofu mixture and stir. Turn off heat (but don't remove pan from burner) and cover. Add noodles to boiling water and stir for a minute. Uncover pan and add noodles using tongs (or drain in colander and add to pan along with about 1/8 cup of boiling water).
Stir, top with scallions, and enjoy!
* found in health food-type stores near the refrigerated tofu. They're an ultra low-cal, natural pasta substitute made from Japanese yam and soybeans (20 cal/serving).
serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Drain and rinse artichoke hearts. Chop scallions and garlic. Use stick blender to smooth tofu and boullion to thick creamy consistency. Rinse shiratake noodles*.
Heat non-stick skillet over medium heat and set small pot of water to boil.
Heat olive oil. Add hot pepper flakes, then garlic. wait 30 seconds and add shrimp. Cook two minutes and add artichoke hearts. Heat through (about 2 minutes). Add tofu mixture and stir. Turn off heat (but don't remove pan from burner) and cover. Add noodles to boiling water and stir for a minute. Uncover pan and add noodles using tongs (or drain in colander and add to pan along with about 1/8 cup of boiling water).
Stir, top with scallions, and enjoy!
* found in health food-type stores near the refrigerated tofu. They're an ultra low-cal, natural pasta substitute made from Japanese yam and soybeans (20 cal/serving).
serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Nutritional Info Amount Per Serving
- Calories: 291.4
- Total Fat: 12.4 g
- Cholesterol: 172.3 mg
- Sodium: 828.4 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 5.3 g
- Protein: 32.3 g
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