Name: Low Carb Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 garlic cloves; 1/2 cup packed flat parsley leaves (18 grams); 1/2 cup loosely packed Basil leaves (about 15 leaves) (5 grams); 1 teaspoon dried Rosemary needles; 2 tablespoons drained baby capers; 1/2 cup extra virgin olive oil; 1 teaspoon onion powder; 1 cup raw cashews (140 grams); A few pinches of sea salt (about 1/4 teaspoon); 1 1/2 pounds frozen shrimp (peeled, deveined, tail-off, uncooked) (675 grams); 3 bags Shirataki Noodles, Angel hair Pasta Style (7-ounce/200 grams each); 2 tbsp olive oil; 2 cups frozen cut green beans (240 grams); 1 shallot, finely chopped (55 grams); Salt and pepper

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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.

A fork resting in a bowl of Shirataki pasta with shrimp and pesto sauce.

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.

Ingredients

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!

Set aside.

A beautiful green pesto sauce presented in a black bowl.

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

White Shirataki noodles in a stainless steel bowl.

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.

A large skillet with Shirataki pasta, shrimp, and green beans first without pesto sauce and then with pesto sauce..

Now serve and dig in. Enjoy!

A fork lifting a large bite of Shirataki pesto noodles with a shrimp.

Possible variations

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.
Enjoy