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.