Enjoy!

Sage, Butter, and Parmesan Cheese (Low Carb) Fettuccini with Shrimp

Sage, Butter, and Parmesan Cheese (Low Carb) Fettuccini with Shrimp

Yield: 2

Ingredients

Pasta

  • 2 packages (8 oz each) House Foods Shirataki Fettucci

Pasta Sauce

  • 4 tbsp vegan butter
  • 8-12 medium size raw shrimp (deveined and shelled removed)
  • 2 tbsp non-fat powdered milk
  • 1/8 tsp of salt
  • 15 sage leaves (minced)

Instructions

  1. To make the pasta with sauce, rinse and boil the shirataki noodles for 5 min. Drain water from the pasta. Set aside
  2. To a make the pasta sauce, sauté the shrimp in 1 tbsp of vegan butter on low heat. Slowly stir until the shrimp turns pink (3-5 min)
  3. Add 2-3 tbsp of butter, dry non-fat milk powder, and sage leaves. Stir for 1 min and gently add the House Foods Shirataki Fettuccini pasta in the sauce. Add parmesan cheese on top right before serving.

© Tinger Hseih
Cuisine: European