Looking for a low-carb, gluten-free Pasta Noodles dish that is incredibly satisfying and ready in under 30 minutes?
Then this easy Shirataki Noodles recipe is for you. It's
- Heavenly creamy with a herb and garlic infused cashew pesto sauce (dairy-free);
- Deliciously filled with tasty shrimp and cut green beans;
- Incredibly easy to make and versatile;
- And perfect for those on a gluten-free, low-carb, Keto, or Paleo-friendly diet.
- Or if you're just craving a satisfying pasta dish that's high in proteins but also feels lighter after enjoying a bowl.
My fridge is always stocked with a few Shirataki Noodle bags, not just because they are carb and gluten-free, high in (water-soluble) fiber, and super low in calories—no wonder they call them Miracle Noodles.
I also find them incredibly versatile and genuinely love their texture when properly prepared.
This low-carb noodle option will absorb the creamy flavors of my garlicky herbal cashew pesto sauce and the sautéed shrimp, leaving you satisfied with every bite.
It all comes together in one large skillet—easy, rich in flavors, and incredibly filling.
So let's make this savory low-carb pasta recipe!
- Note: Shirataki noodles (a.k.a Miracle or konjac noodles) are gelatin-like noodles that are translucent in appearance. They contain water and (water-soluble) fiber made from a substance of the konjac yam root.
- Occasionally I pair these low-carb noodles always with a protein source like a crispy salmon (with creamy Shirataki noodles) or, in this case, sautéed shrimp.
- Although practically tasteless on their own, they deliciously pick up the flavors in whatever sauce you spin them around in (with your fork).
- And they go best with thicker pesto-like sauces that are vibrant in taste and texture.
- A little goes a long way because these noodles are incredibly filling.
How to make a garlicky cashew pesto sauce (dairy-free)
First, we're making a quick creamy cashew pesto sauce with a fair amount of garlick and Mediterranean flavors that will enrich this dish.
- Garlic: yes, we are using 6 cloves—don't skimp.
- Parsley leaves: try to use flat leave Parsley, if possible.
- Basil leaves (about 15 leaves)
- Dried Rosemary (needles)
- Baby capers: it adds a burst of salt and acid to balance out this creamy sauce and goes well with shrimp.
- Extra virgin olive oil: you can't have this pesto without it.
- Onion powder: for an extra sweet flavor.
- Raw cashews: it's what give this pesto sauce its creamy texture without the use of any dairy.
- Sea salt
Make the pesto
All you need is a high-speed blender or food processor and then process or blend until you get a beautiful smooth paste.
The aroma is AMAZING!
How to make this quick low carb noodles dish
Ingredients to make Shirataki pasta
- Frozen shrimp: To make this a quick dinner meal, I suggest buying already peeled, deveined, tail-off, and uncooked shrimp. You can thaw them overnight, but I often just cover them with water in a bowl while prepping the rest of the ingredients—they will thaw in about 10 minutes.
- Shirataki Noodles: I prefer Angel hair Pasta Style for this recipe, and 3 bags are enough for 4 to 6 servings.
- Olive oil
- Cut green beans: I use frozen ones, and you don't need to thaw them.
- Shallot: it adds a delicious aromatic sweetness to the base of the sauce before sauteing the shrimp.
- Salt and pepper: Season lightly. The pesto sauce will add all the flavors you need.
How to prep the Shirataki noodles
- Open the bag of noodles into a colander. Then drain and thoroughly rinse the noodles.
- Upon opening the packages, a slightly weird smell might take you by surprise. But once the noodles are thoroughly rinsed, the odor will vanish. In fact, they will be almost tasteless too.
- At this point, the yam starch noodles still feel slippery so we will dry them in a non-oiled skillet over medium-high heat without any oil or fat (5 to 10 minutes).
- It will allow the noodles to more easily soak up the flavors of the cashew pesto sauce.
- If they are too long for you to handle, cut them shorter with a kitchen scissor.
Note: you can find shirataki noodles in the Asian section of supermarkets, or I often buy them on Amazon.
Put it all together
After sauteing the onions, shrimp, and beans, you stir in the dry cooked noodles and allow them to take over the dish's flavors.
Then all that's left is to stir in the reserved cashew pesto sauce until all noodles and shrimp are well covered.
Now serve and dig in. Enjoy!
- Aside from shrimp, you can also use scallops. Just know that they will cook faster than shrimp and only need to sauté for 2 to 2 ½ minutes on each side.
- Mix in other greens with the cut green beans like thin asparagus stalks or peas for a heartier dish.
- If preferred, you might also want to add in some extra herbs for garnish.
Other recipes you might like
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Low Carb NoodlesMariska Ramondino
To Make the Pesto:
- 6 garlic cloves
- ½ cup packed flat parsley leaves 18 grams
- ½ cup loosely packed Basil leaves (about 15 leaves) 5 grams
- 1 teaspoon dried Rosemary needles
- 2 tablespoons drained baby capers
- ½ cup extra virgin olive oil
- 1 teaspoon onion powder
- 1 cup raw cashews 140 grams
- A few pinches of sea salt about ¼ teaspoon
To Make the Pasta:
- 1 ½ pounds frozen shrimp (peeled, deveined, tail-off, uncooked) 675 grams
- 3 bags Shirataki Noodles, Angel hair Pasta Style 7-ounce/200 grams each
- 2 tablespoon olive oil
- 2 cups frozen cut green beans 240 grams
- 1 shallot, finely chopped 55 grams
- Salt and pepper
Make the Pesto
- Place all the ingredients in a high-speed blender or food processor.
- Blend or process until smooth.
- Set aside.
Make the Pasta
- Place the frozen shrimp in a bowl and cover with water. Set aside while you start prepping the meal—they will thaw in about 10 minutes. Of course, you can always thaw them overnight in the fridge but not necessary.
- Place a large skillet over medium-high heat. Allow to bottom of the pan to warm up.
- In the meantime, drain and thoroughly rinse the noodles.
- Transfer the noodles to the skillet and spread evenly over the bottom of the pan.
- Cook and frequently stir to dry the noodles for about 5 minutes.
- Transfer noodles to a bowl and set them aside next to the stove.
- Cover the bottom of the same skillet with olive oil over the same medium-high heat.
- Add the shallots—Cook and stir for one to two minutes.
- While onions are sizzling, thoroughly drain the shrimp, pat-dry with paper towel, and immediately stir in the thawed fish and the frozen cut beans.
- Cook and stir for 5 to 7 minutes. Season to taste with salt and pepper.
- Stir in the reserved Shirataki noodles and combine well with the shrimp and beans.
- Cook and stir for 3 to 5 minutes, allowing the noodles to take on the dish's flavors.
- Take off the stove and stir in the reserved cashew pesto sauce until all noodles and shrimp are well covered.
- Serve immediately and garnish with extra Basil leaves!
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.