Fettuccine Alfredo with Lemon Garlic Shrimp

Nutrition Facts
Fettuccine Alfredo with Lemon Garlic Shrimp
Serving Size
 
4 g
Amount per Serving
Calories
296.1
% Daily Value*
Fat
 
20.6
g
32
%
Saturated Fat
 
14.8
g
93
%
Cholesterol
 
165
mg
55
%
Sodium
 
604.5
mg
26
%
Carbohydrates
 
8.3
g
3
%
Fiber
 
3.3
g
14
%
Sugar
 
0.3
g
0
%
Protein
 
20.8
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 4

Ingredients:

  • 1 pound shrimp peeled and cleaned
  • 1 teaspoon garlic fresh minced
  • 1 teaspoon lemon zest
  • 1/8 teaspoon salt and ground black pepper combined
  • 1 tablespoon coconut oil
  • 1 tablespoon fresh parsley minced, or 1 teaspoon dried cilantro
  • 28 ounces Miracle Noodle (Shirataki Noodles) Fettuccine-style (4 packages)
  • 1 tablespoon coconut oil or use Vegetable Broth instead to cut the fat
  • 1 tablespoon white onions minced
  • 2 teaspoons garlic fresh/minced
  • 1 tablespoon arrowroot (or rice flour or other gluten-free flour)
  • 1 1/3 cups full-fat coconut milk (or Almond Creamer)
  • 1 teaspoon lemon zest
  • 1/8 teaspoon salt and ground black pepper combined
  • 1 1/2 tablespoons parsley fresh minced - or cilantro (optional)

Directions:

  • In a medium to large bowl toss the shrimp, garlic, parsley (or cilantro), lemon zest, salt and pepper.  Hold until ready to sauté.
  • Drain the shirataki fettuccine from its solution and in a medium to large pot of water, boil the pasta about 10 minutes and drain.  Set aside for service.
  • In a medium sauce pan over medium heat, using a whisk, sauté the white onions with the coconut oil until they become tender.  Add the garlic and continue to sauté 15 seconds. 
  • Add the arrowroot and continue to whisk another 30 seconds to create a light roux.  To ensure arrowroot doesn’t clump you can dissolve it in a couple teaspoons of warm water, but do not make it too thin. While whisking, slowly add the coconut milk.  Simmer sauce for a couple of minutes over low to medium heat, whisking continuously. 
  • Add lemon zest, parsley or cilantro, salt and pepper.  Hold warm for service.
  • In a large sauté pan, cook the marinated shrimp in the coconut oil about 30 seconds on each side (less or more depending on the size of the shrimp) until they are just pink on each side and starting to curl up.
  • Toss the fettuccine noodles with the alfredo sauce and plate.  Top with the shrimp and a little chopped parsley for garnish.  Enjoy.

Notes:

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