Fettuccine Alfredo with Lemon Garlic Shrimp
    Servings
    4
    Servings
    4
    Ingredients
    • 1pound shrimppeeled and cleaned
    • 1teaspoon garlicfresh minced
    • 1teaspoon lemon zest
    • 1/8teaspoon salt and ground black pepper combined
    • 1tablespoon coconut oil
    • 1tablespoon fresh parsleyminced, or 1 teaspoon dried cilantro
    • 28ounces Miracle Noodle (Shirataki Noodles) Fettuccine-style(4 packages)
    • 1tablespoon coconut oilor use Vegetable Broth instead to cut the fat
    • 1tablespoon white onionsminced
    • 2teaspoons garlicfresh/minced
    • 1tablespoon rice flour
    • 1 1/3cups Mimiccreme almond and cashew cream
    • 1teaspoon lemon zest
    • 1/8teaspoon salt and ground black pepper combined
    • 1 1/2tablespoons parsleyfresh minced – or cilantro (optional)
    Instructions
    1. In a medium to large bowl toss the shrimp, garlic, parsley (or cilantro), lemon zest, salt and pepper.  Hold until ready to sauté.
    2. 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.
    3. 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. 
    4. Add the rice flour and continue to whisk another 30 seconds to create a light roux.  While whisking, slowly add the almond cream.  Simmer sauce for a couple of minutes over low to medium heat, whisking continuously. 
    5. Add lemon zest, parsley or cilantro, salt and pepper.  Hold warm for service.
    6. 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.
    7. Toss the fettuccine noodles with the alfredo sauce and plate.  Top with the shrimp and a little chopped parsley for garnish.  Enjoy.
    Recipe Notes

    Focus and Energy

    A caffeine-free, non-habit-forming

    boost of energy and mental focus

    without the crash of some other solutions.

     

     

     

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    Fettuccine Alfredo with Lemon Garlic Shrimp
    Votes: 38
    Rating: 3.97
    You:
    Rate this recipe!
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    Servings
    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 rice flour
    • 1 1/3 cups Mimiccreme almond and cashew cream
    • 1 teaspoon lemon zest
    • 1/8 teaspoon salt and ground black pepper combined
    • 1 1/2 tablespoons parsley fresh minced - or cilantro (optional)
    Servings
    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 rice flour
    • 1 1/3 cups Mimiccreme almond and cashew cream
    • 1 teaspoon lemon zest
    • 1/8 teaspoon salt and ground black pepper combined
    • 1 1/2 tablespoons parsley fresh minced - or cilantro (optional)
    Votes: 38
    Rating: 3.97
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. In a medium to large bowl toss the shrimp, garlic, parsley (or cilantro), lemon zest, salt and pepper.  Hold until ready to sauté.
    2. 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.
    3. 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. 
    4. Add the rice flour and continue to whisk another 30 seconds to create a light roux.  While whisking, slowly add the almond cream.  Simmer sauce for a couple of minutes over low to medium heat, whisking continuously. 
    5. Add lemon zest, parsley or cilantro, salt and pepper.  Hold warm for service.
    6. 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.
    7. Toss the fettuccine noodles with the alfredo sauce and plate.  Top with the shrimp and a little chopped parsley for garnish.  Enjoy.
    Recipe Notes

    Focus and Energy

    A caffeine-free, non-habit-forming

    boost of energy and mental focus

    without the crash of some other solutions.