Enjoy!

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
- To make the pasta with sauce, rinse and boil the shirataki noodles for 5 min. Drain water from the pasta. Set aside
- 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)
- 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.
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