Low Carb Noodles

Shrimp with Shirataki noodles tossed in a green pesto sauce and presented in a large skillet.

5 from 3 votes

An easy Shirataki Noodles recipe with a delicious herbal cashew pesto sauce swirled into sauteed shrimp and cut green beans. A quick dinner that is also gluten-free, low-carb, and Paleo-friendly.

Prep Time10

Cook Time20

Total Time30

Course: Main Courses

Cuisine: International

Servings: servings

Calories: 658kcal

Author: Mariska Ramondino

Ingredients

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

Instructions

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!

Notes

Make the cashew pesto in advance: although it only takes 5 minutes to make, you can easily make this a day in advance; store it in an airtight container in the fridge.

Shrimp: I like my shrimp relatively well done. If you love them, just pink and opaque, cook them for 4 to 5 minutes only before stirring in the noodles.

Leftovers: this dish is best enjoyed immediately. But you can store any leftovers in an airtight container in the fridge for up to 3 days. Simple reheat over low heat on the stove. Add some olive oil if too dry.

The nutrition information below is calculated based on 6 servings.

Nutrition